Tips for GOOD Cake Pops

I love a GOOD cake pop--one that is moist and not too sickly sweet.  I've made them a few times now since first having seen them on Bakerella.  It only takes 3 ingredients to make cake pops but I found it's all about the proportions that makes a good cake pop.  It starts with a plain old boxed cake mix that has been baked, cooled and crumbled.  To that I add 3/4 of a can of complimentary flavored frosting.  (Most recipes will tell you to do a 1:1 ratio, and I find it's too wet.)  My favorite combination is chocolate cake and chocolate frosting.  Yes, I love chocolate.  But the combination possibilities are endless.  After shaping the balls into 1" balls refrigerate them to firm them up.  Then place them on lollipop stick and dip into candy melt that has been melted according to the package instructions.  Add any sprinkles before the candy melt hardens.

see how moist it is? and it hasn't fallen off the stick.

Tips:
1. Use regular cake mix, not supermoist.  I think it's the excess oil that makes the moisture too wet and leach liquid through the cake melt.

see the liquid oozing out--that's bad and ugly

2. Dip the lollipop stick in some candy melt before inserting it into the cake ball. It will keep it from sliding down the stick.
3. Use a styrofoam block to stand the cake pops up to let the candy melt harden.  If you don't have one, you can use an empty inverted box with something underneath for traction to keep the sticks from sliding.

4. I found that the candy melt coating starts to soften after 2 days, so I wouldn't recommend making them more than 2 days before you plan on using them.
5. Do ahead!  Shape and refrigerate the cake balls ahead of time.  They can be kept in the freezer too until you're ready to use them.  I find doing cake pops over 2 days makes it less daunting especially when you have a large quantity to make, like these that I made as favors for a church event.

packaged and labeled, they make cute little favors