Ingredients:

  • 15.25 oz vanilla or strawberry cake mix
  • 3 large eggs
  • 0.5 cup vegetable oil
  • 1 cup water
  • 0.5 tsp almond extract
  • 0.75 cup pink vanilla frosting
  • 16 oz pink candy melts
  • 2 tsp vegetable shortening
  • 2 tbsp heart-shaped sprinkles

Instructions:

  1. Bake the cake according to package instructions using the eggs, oil, water, and almond extract. Bake until a toothpick comes out clean. Don't overbake or the edges will be too crusty for crumbling.
  2. Remove the cake from the oven and let it sit for at least 30 minutes. Wait until the cake is cool to the touch before attempting to crumble it.
  3. Use your hands or a grater to turn the cake into fine, sand like crumbs in a large bowl.
  4. Mix in the pink frosting one tablespoon at a time. Stir until the mixture feels like wet sand and holds its shape when squeezed.
  5. Scoop about 1 tablespoon of mixture and roll into a tight ball. Roll until the surface is smooth without any cracks.
  6. Place the balls on a tray and refrigerate for 20 minutes. This firms up the fat so they don't fall apart during dipping.
  7. Heat the candy melts and shortening in 30 second intervals. Stir until the mixture flows like warm honey.
  8. Dip the tip of a cake pop stick into the pink melt, then poke it halfway into a chilled cake ball.
  9. Submerge the ball completely in the pink coating. Lift and gently tap your wrist to let the excess drip off.
  10. Add the heart sprinkles immediately before the coating sets. Set aside until the shell is firm and matte.