QUOTE : Cake Pops A cake and frosting confection dipped in candy coating and served on a stick. 1 cake (9 x 13) or 18 cupcakes (out of liners) 2 cups buttercream or cream cheese frosting 2 packages of candy melts 30 lollipop sticks (large thick ones) 1 large foam block In a large bowl, crumble up the cake into very small pieces. Using a rubber spatula, stir in the frosting until it is well mixed; it should be the consistency of truffles. Roll the cake frosting mixture into walnut-sized balls and place on a cookie sheet coated with wax paper. Once all the cake has been rolled, put it in the fridge to harden a bit. Melt the candy in a double boiler or a microwave according to the manufacturer’s instructions. Take the cake balls out of the fridge and dip the end of a lollipop stick into the melted candy. Slide a cake ball about half an inch down onto the candy-tipped stick. Now dip the whole cake ball into the melted candy, tapping it very gently on the side of the bowl to get rid of the excess. Stand the cake pop up by pushing the non-cake end into the foam block. If you’re decorating with sprinkles, sugars, or coconut, now is the time to do it, as the candy will harden fairly quickly. Repeat until you’re out of cake balls and melted candy.