Valentine Cake Pops Easy Festive Dessert for 26

Instructions:

1. Preheat oven to 180°C. Whisk together flour, sugar, cocoa, and baking soda until the powder is a uniform pale brown. Add buttermilk, eggs, oil, food coloring, and vinegar. Mix until smooth, pour into a 9x13 pan, and bake for 30 minutes or until a tester comes out clean and the edges pull away.
2. Allow the cake to cool completely. Once cool, tear the cooled cake into chunks and pulse in a food processor until it looks like fine, damp sand.
3. In a separate bowl, cream together the softened cream cheese, butter, powdered sugar, and vanilla until silky and pale.
4. Incorporate the frosting into the cake crumbs one tablespoon at a time until the mixture reaches a clay-like consistency that holds its shape when squeezed.
5. Scoop and roll the mixture into 26 even spheres (about 30g each). Place on a parchment-lined sheet and chill in the refrigerator for 40 minutes to set the structure.
6. Melt the white chocolate wafers and coconut oil in a microwave-safe deep bowl in 30-second intervals, stirring until it flows like warm honey.
7. Perform the 'Anchor Dip': Dip 1 cm of a cake pop stick into the melted chocolate, then insert it halfway into a chilled cake ball.
8. Submerge the entire cake pop into the chocolate until the coating meets the stick, tap off the excess gently, and immediately decorate with sprinkles before the shell sets. Place in a styrofoam block to dry.