Ingredients
1boxred velvet cake mix,baked according to package instructions, cooled
⅔cupvanilla frosting
4cupswhite chocolate chip,divided
4tspcoconut oil,divided
¼cupblue sprinkles
½cupred sprinkles
lollipop sticks
hard foam (10x12x1in)
Preparation
In a large bowl, crumble the cake into fine, uniform crumbs. Add the vanilla frosting, and mix thoroughly.
Scoop about 2 tablespoons of the cake mixture at a time and roll into balls, coming up with 36 balls in total.
Working with half of the white chocolate chips and half of the coconut oil at a time, combine in a medium bowl and microwave on medium heat in 30-second intervals for about 2 minutes until melted. Stir until smooth.
Dip ½-inch of each lollipop stick in the melted white chocolate mixture. Insert each stick ½-inch into the center of a cake ball.
Refrigerate for 10 minutes.
To make the cake pop stand, use a marker to mark 36 evenly spaced dots on the foam. Use a lollipop stick to make holes about ½-inch deep where the dots are.
Working in batches of three, dip 9 cake pops in the melted white chocolate, using a spoon to help coat. Let the excess drip off.
Sprinkle the pops with blue sprinkles.
Place the cake pops 3×3-inch in the upper left corner of the cake pop stand.
Working in batches of three, dip the remaining 27 cake pops in the melted white chocolate, using a spoon to help coat. Let the excess drip off.
Carefully dip one side of the cake pop into the red sprinkle mixture. Let sit in the sprinkles for 30 seconds to set.
Let dry completely in the stand, with the sprinkles positioned towards the top of the cake stand.
Let the cake pops dry completely. Afterwards, serve, and enjoy!
