Ingredients:

  • 1 cup (240g) All-Purpose Flour
  • 1 cup (200g) Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup (115g) Unsalted Butter, softened
  • 2 large Eggs
  • 1/2 cup (120ml) Milk (whole milk preferred)
  • 1 teaspoon Pure Vanilla Extract
  • 4 oz (115g) Cream Cheese, full-fat, softened
  • 2 tablespoons (30g) Unsalted Butter, softened
  • 1 cup (120g) Icing/Confectioners’ Sugar, sifted
  • 1/2 teaspoon Pure Vanilla Extract (for binder)
  • 16 oz (450g) Pink or White Candy Melts
  • 1 tablespoon Vegetable Shortening or Coconut Oil
  • 2 tablespoons Coloured Sprinkles

Instructions:

  1. Preheat oven and prepare the baking tin (9x9 or 8x8 inch). Cream the softened butter and sugar, then beat in eggs and 1 tsp vanilla. Whisk in the dry ingredients (flour, sugar, baking powder, salt) alternating with the milk until just combined. Pour into the tin and bake for 30–35 minutes until a skewer comes out clean.
  2. Allow the cake to cool completely in the tin, then remove and place in a large bowl. Using your hands or a fork, completely crumble the cake until it resembles fine sand—ensure there are no large lumps.
  3. Make the binder: Cream together the softened cream cheese and 2 tbsp softened butter until smooth. Beat in the sifted icing sugar and 1/2 tsp vanilla until a thick frosting forms.
  4. Combine the crumb and binder: Add 2/3 of the frosting binder into the cake crumbs. Mix gently until the mixture holds together firmly when squeezed, like dough. Adjust with more binder if necessary, but avoid making it too wet.
  5. Roll the mixture into smooth, dense balls, approximately 1.25 inches in diameter (a 1.5 tablespoon scoop is ideal). Place balls on a parchment-lined baking sheet and refrigerate for a minimum of 60 minutes to ensure they are firm and very cold.
  6. Melt the coating: Melt the candy melts in a deep, small microwavable bowl in 30-second intervals, stirring well after each interval. Stir in the shortening or coconut oil to thin the mixture slightly.
  7. Secure the sticks: Dip the tip (about 1/2 inch) of a cake pop stick into the melted coating, then immediately insert it halfway into a chilled cake ball. Repeat for all pops and return them to the fridge for 5 minutes to set this 'glue'.
  8. Dip and coat: Working quickly, dip one cake pop completely into the melted coating, rotating slowly. Gently tap the stick against the side of the bowl to shake off excess coating. Immediately decorate with sprinkles while the coating is wet.
  9. Insert the finished cake pop into a Styrofoam block or tall glass to stand upright while the coating fully hardens. Allow to set completely before serving or storing.