Ingredients
Equipment
Method
- Prepare the classic vanilla cake mixture in a large bowl and bake it in the oven according to the specific instructions on the box. Once finished, allow the cake to cool completely at room temperature.1 box Classic Vanilla Cake Mix
- Remove the cooled cake from the pan. Using a knife, carefully trim away and remove the brown outside layer from the top, bottom, and sides of the cake. Discard these pieces so you are left with only the soft, light-colored interior.
- Crumble the remaining cake into fine crumbs into a large mixing bowl.
- Add the vanilla frosting to your bowl of crumbled cake. Stir everything together thoroughly until the mixture is well combined and holds its shape when pressed.3 tablespoons Vanilla Frosting
- Shape the mixture into approximately 24 to 36 cake balls, depending on your preferred size. Place them on a lined baking sheet. Using a cookie scoop helps ensure that each ball is the same size.
- Place the pink candy melts in a small microwave-safe bowl. Microwave for 30 seconds and stir. Continue heating in 30-second intervals, stirring between each, until the candy is smooth and creamy.12 ounces Pink Candy Melts
- Dip the tip of each cake pop stick into the melted pink chocolate, then insert the stick about halfway into a cake ball. This acts as "glue." Place the tray in the freezer for 10 to 15 minutes to set.36 Cake Pop Sticks
- Remove the cake pops from the freezer. Dip each ball into the melted candy melts, ensuring the cake is completely covered. If the candy has thickened, reheat it for a few seconds. Gently tap the stick to allow excess melted candy to drip back into the bowl.
- Stand the cake pops upright by placing the sticks into a block of Styrofoam or a sturdy cardboard box.
- Immediately add the white sprinkles before the candy coating dries. Once the coating has fully solidified, your treats are ready to enjoy.White Sprinkles
Notes
To achieve that signature Starbucks look, do not skip the step of removing the brown edges of the cake to ensure the inside is a uniform, light color. Ensure your cake balls are chilled but not frozen solid before dipping so the coating does not crack.
