Graduation Cake Pops Gold (Print)

Colorful cake pops coated in school colors and finished with shimmering gold sprinkles, perfect for parties.

# Ingredients:

→ Cake

01 - 1 box vanilla or chocolate cake mix
02 - Eggs, oil, and water as listed on cake mix box

→ Frosting

03 - 1/2 cup unsalted butter, softened
04 - 1 1/2 cups powdered sugar
05 - 1 tablespoon whole milk
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

→ Coating and Decoration

08 - 16 ounces candy melts in two school colors
09 - 2 tablespoons vegetable shortening or coconut oil, optional
10 - Gold sprinkles or edible gold glitter
11 - 24 lollipop sticks
12 - Styrofoam block for drying

# Directions:

01 - Prepare the cake mix according to package instructions. Allow to cool completely before proceeding.
02 - Beat softened butter until creamy. Gradually incorporate powdered sugar, then add milk, vanilla extract, and salt. Continue beating until smooth and fluffy.
03 - Crumble cooled cake into a large bowl. Add frosting in increments of 2 to 3 tablespoons at a time, mixing until the 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. 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 coating, then insert halfway into each cake ball to secure.
06 - Melt candy melts in separate bowls following package instructions. Stir in vegetable shortening for smoother consistency if desired. Dip each cake pop into chosen school color, gently tapping to remove excess coating.
07 - While coating remains wet, apply gold sprinkles or edible gold glitter. Stand upright in Styrofoam block to allow coating to set.
08 - Allow candy coating to harden completely before serving or packaging. Cake pops are ready for celebration.

# Expert Tips:

01 -
  • They look like little works of art but taste even better than they look, with that perfect balance of soft cake and smooth chocolate shell.
  • Once you nail the technique, you can make these for any occasion—weddings, promotions, game day parties—and everyone will think you're a professional baker.
02 -
  • The crumb-to-frosting ratio is everything; too much frosting and your pops become gooey mess inside a candy shell, but too little and they taste dry and hold together poorly.
  • Room temperature everything—cake, frosting, even your hands—makes this process smooth; cold materials fight against you at every step.
03 -
  • If your candy melts are too thick, add shortening one teaspoon at a time while stirring—you're looking for the consistency of thick cream, not soup.
  • Double-dip for a thicker, more luxurious coating, letting the first layer set for thirty seconds before the second dip.
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