Notes
Vanilla Cake
- 1½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk, room temperature
- 1½ tsp baking powder
- ¼ tsp salt
- ⅓ to ½ cup vanilla buttercream (or store-bought frosting)
- 16 oz (450g) white candy melts or white chocolate
- Oil-based or powdered pink food coloring
- 24 cake pop sticks
- Sprinkles, for decorating
- Preheat oven to 350°F (175°C). Bake the cake in a greased 8-inch or 9-inch pan for 25 to 30 minutes, until a toothpick comes out clean. Cool completely.
- Crumble the cooled cake into fine crumbs. Add frosting 2 tablespoons at a time, mixing until it holds together when pressed but isn't wet or sticky.
- Roll into 1 to 1.5 tablespoon balls. Chill 20 to 30 minutes until firm.
- Melt a small amount of candy coating. Dip stick tips into it and insert halfway into each chilled ball. Chill again 10 to 15 minutes.
- Melt the remaining coating in short bursts, stirring between each. Tint pink with oil-based or powdered coloring.
- Dip each cold cake pop into the coating, rotating to coat evenly. Let excess drip off, tapping gently.
- Add sprinkles immediately, before the coating sets. Stand upright in a styrofoam block or cake pop stand and let set 20 to 30 minutes.