Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup (115g) unsalted butter, softened
  • 1 large egg, room temperature
  • 0.5 cup (120ml) whole milk
  • 2 tsp pure vanilla extract
  • 4 tbsp (55g) unsalted butter, softened
  • 0.75 cup (90g) powdered sugar, sifted
  • 1 tsp heavy cream
  • 0.5 tsp vanilla extract
  • 16 oz (450g) pink candy melts
  • 2 tbsp vegetable shortening
  • 22 cake pop sticks
  • 1 tbsp white nonpareil sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C). Cream the butter and sugar until pale and aerated. Gradually add the egg, vanilla, and dry ingredients, alternating with the milk. Pour into a greased 9x13 inch pan and bake for 30 minutes until a toothpick comes out clean and the edges are barely golden.
  2. Allow the cake to cool until warm to the touch. Remove the golden outer skin with a serrated knife. Break the remaining cake into a large bowl and use your hands to create fine, uniform crumbs.
  3. Mix the frosting ingredients (butter, powdered sugar, cream, and vanilla) into the cake crumbs until it reaches a dough-like consistency. Scoop and roll into 1-inch spheres. Chill the spheres for at least 15 minutes before proceeding.
  4. Melt pink candy melts and shortening in the microwave in 30-second intervals. Dip a stick 1/2 inch into the coating, then into a cake ball. Submerge the entire ball into the coating, tap off the excess, and decorate with nonpareils.