What you'll need
499865, Dawn Exceptional Bakers Request White Cake Mix 50#
02439918, Dawn Exceptional White Buttercreme Style Icing
1355058, Barry Callebaut White Chocolate Coating 1355058
Blue Cocoa butter color
1207324, 4/8# Kingsblingz Sapphire Crystal
264598, 4/8# Blue Sand Sugar
1363126, 4/8# Kingsblingz Diamond Crystal
1109736, 4/8# DDA White Sand Sugar
Follow manufacturer’s directions on bag. Let cakes completely. Add cake to a food processor, pulse until it resembles fine crumbs. Add in buttercream a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly, kneed the buttercream into the cake crumbs. Use a small disher and scoop out balls of cake mixture, roll the mixture into a tight ball and place on a parchment lined sheet tray. Repeat until all the cake mixture has been rolled into balls and freeze at least two hours, overnight is best. Place paper sticks into prepared cake balls and place back in the freezer. Mix together equal parts white chocolate and white confectioner’s coating. Melt white chocolate in the microwave, divide in half. Place blue coloring in one bowl and stir until desired color has been reached.
Remove cake balls from freezer and dip cake balls carefully into the chocolate until covered one at a time, dipping half in white chocolate and half in blue chocolate. Let the excess chocolate drip off. Swirl and tap gently if needed. Add the sugars while the chocolate is still wet, using white with white and blue with blue. It will harden quickly. Stick the decorated cake pop into a styrofoam block to finish setting.
Rather than baking fresh cakes, this is a perfect use of leftover cake bellies, cupcakes, or other trimmings!