Ingredients:

  • 1 box (15.25 oz) standard cake mix
  • 1 cup water
  • 3 large eggs
  • 0.5 cup vegetable oil
  • 0.625 cup cream cheese frosting
  • 1 tsp pure vanilla bean paste
  • 16 oz high-quality candy melts or white chocolate couverture
  • 2 tsp refined coconut oil

Instructions:

  1. Bake the cake according to package instructions using the water, eggs, and vegetable oil. Let the cake cool completely. Trim off any browned or crispy edges to ensure a smooth texture.
  2. Pulse the cooled cake into fine, sandy crumbs using a food processor or your hands, ensuring no large chunks remain.
  3. Add 0.625 cup of cream cheese frosting and vanilla bean paste to the crumbs. Using a stand mixer with a paddle attachment on low speed, mix until the dough reaches a stiff, playdough-like consistency. Perform a test roll; if it cracks, add another tablespoon of frosting.
  4. Scoop and roll the dough into uniform balls. Place on a parchment-lined tray and chill in the refrigerator for at least 2 hours or flash-freeze for 15 minutes to set the structure. Do not freeze completely.
  5. Melt the candy melts or white chocolate with 2 tsp of refined coconut oil in a deep silicone cup. Use the 'Thermal Bridge' technique: dip the tip of a cake pop stick into the coating, then insert it halfway into a chilled cake ball.
  6. Submerge the cake pop vertically into the coating until fully enrobed. Gently tap the stick against the edge of the cup to remove excess, then place in a styrofoam block to set.