# What You Need:
→ Cake
01 - 1 box vanilla or chocolate cake mix (plus required ingredients per package instructions)
→ Frosting
02 - 1/2 cup unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1 tablespoon whole milk
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Coating and Decoration
07 - 16 ounces candy melts in two school colors
08 - 2 tablespoons vegetable shortening or coconut oil, optional for smoother coating
09 - Gold sprinkles or edible gold glitter
10 - 24 lollipop sticks
11 - Styrofoam block for setting pops
# How To Make:
01 - Prepare cake mix according to package instructions. Allow cake to cool completely before proceeding.
02 - Beat softened butter until creamy. Gradually incorporate powdered sugar, followed by milk, vanilla extract, and salt. Continue beating until mixture reaches smooth and fluffy consistency.
03 - Crumble cooled cake into a large bowl. Add frosting gradually, 1/2 to 3/4 cup at a time, mixing until mixture holds together without becoming overly moist.
04 - Roll mixture into 24 evenly sized balls, approximately 1 tablespoon each. Arrange on parchment-lined baking sheet and refrigerate for minimum 1 hour or freeze for 30 minutes.
05 - Melt small amount of candy melts. Dip end of each lollipop stick into melted candy and insert halfway into each cake ball for secure attachment.
06 - Melt candy melts in separate bowls per package instructions. Stir in shortening if desired for smoother consistency. Dip each cake pop into chosen school color, gently tapping away excess coating.
07 - While coating remains wet, apply gold sprinkles or edible gold glitter. Place upright in Styrofoam block and allow coating to harden completely.
08 - Ensure coating is completely hardened before serving or packaging for storage.
