If you’re baking a cake for this recipe, let it cool down for 10 minutes. Remove it from the pan then cut it into four equal parts using a knife.
If you’re using a cake you bought from a store for this recipe then cut it into four equal parts. You’ll only be needing ¼ of the cake for this recipe.Cut the outer edges of the cake as these can create hard lumps inside the pops.
Using your hand, crumble the Vanilla Cake (1) into fine crumbs until you end up with very fine pieces.
Distribute the Vanilla Frosting (4 ounce) over the cake crumbs. Mix it to prevent the mixture from becoming too moist.
Use the tablespoon sized scoop to make a well-rounded ball. You can also use your hands to round the mixture into ball shape.You’d want your pops to be of the same size.
Place the cake balls in a cookie sheet lined with parchment paper. Cover the balls with a plastic wrap and foil. Put this in the refrigerator for a minimum of four hours.
Take out the balls one at a time as you dip them. Put enough White Candy Melts (3 cup) in a bowl so that you can dip the lollipop stick into the melted candy or chocolate by about an inch.
Turn the ball upside down to stop excess candy or chocolate from dripping. Let it dry. Serve and enjoy!