Colorful Cake Pops

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease the bottom of a 9x13-inch baking pan and line a baking sheet with parchment paper. In a large bowl, beat the cake mix, water, eggs, and vegetable oil with an electric mixer on low speed for 30 seconds until moistened. Increase to medium speed and beat for 2 minutes until thoroughly combined. Pour into the prepared pan and bake for about 30 minutes, until lightly browned and a toothpick comes out clean.

2. 2

   Let the cake cool in the pan for 10 minutes, then remove to finish cooling completely. Once cooled, crumble the entire cake into fine crumbs in a large bowl. Mix the cake crumbs thoroughly with the vanilla frosting until well combined and the mixture holds together when pinched.
3. 3

   Using about 2 tablespoons of the cake mixture for each ball, roll into 1-inch diameter balls with your hands. Place the formed balls on the parchment-lined baking sheet and freeze for 15 minutes to firm them up. This chilling step is crucial for preventing the balls from falling apart during dipping.

4. 4

   Pour the candy sprinkles into a shallow bowl and set aside. Melt about 4 blocks of the vanilla almond bark in a small saucepan over low heat, stirring constantly until smooth and completely melted. Keep the remaining bark for melting as needed throughout the process.

5. 5

   Working quickly, insert a lollipop stick about halfway into each chilled cake ball. Dip the cake ball into the melted coating, spinning slightly to ensure even coverage. Cover the entire ball and about ¼ inch of the stick. Immediately decorate with sprinkles by dipping or sprinkling as desired. Place the finished cake pop stick-down into the styrofoam block to set. The coating will harden in about a minute, so work efficiently!