# What you'll need:
→ Cake
01 - 1 box (15 oz) vanilla or chocolate cake mix; prepare according to package directions (includes required eggs, oil and water)
02 - OR 1 homemade 9-inch layer cake, cooled completely
→ Frosting
03 - 1/2 cup cream cheese frosting or buttercream frosting
→ Coating & Decoration
04 - 12 oz candy melts in school colors (or 12 oz white chocolate plus food coloring)
05 - 2 tbsp vegetable shortening (optional, to thin coating)
06 - Sprinkles, edible glitter or colored sanding sugar, as desired
07 - 24 lollipop sticks
08 - 1/4 cup mini chocolate chips (for tassels or accents)
09 - Fondant in school colors (optional, for cap decorations)
# How to make it:
01 - Bake the cake according to the package or your chosen formula; transfer to a rack and cool completely before proceeding.
02 - Crumble the cooled cake into fine, uniform crumbs in a large mixing bowl using your hands or a fork.
03 - Add the frosting a little at a time and fold with a spatula (or use clean hands) until the mixture holds together when pressed; you may not need all the frosting.
04 - Scoop tablespoon-sized portions and roll into 24 even balls, smoothing seams for a neat finish.
05 - Arrange the balls on a lined baking sheet, cover, and refrigerate for at least 1 hour or freeze for 20 minutes to firm before dipping.
06 - Melt candy melts or chocolate in a microwave-safe bowl in 30-second intervals, stirring between bursts until smooth; stir in vegetable shortening, 1 tsp at a time, only if thinning is required.
07 - Dip the tip of each lollipop stick into a small amount of melted coating, then insert it about halfway into each chilled cake ball to secure the stick.
08 - Hold a cake pop by the stick, immerse completely into the coating, lift and gently tap the stick on the bowl edge to remove excess and achieve an even shell.
09 - While coating is still wet, decorate with sprinkles or sanding sugar. For mortarboard caps, press a small fondant square on top and attach a mini chocolate chip as a tassel with a dab of melted coating.
10 - Stand pops upright in a styrofoam block or pop stand until coating is fully set. Store in an airtight container at room temperature up to 3 days or refrigerate up to 1 week.
