| 1 store-bought yellow cake | 4 1/2 cups confectioner's sugar | |
| Yellow candy melts | 3 to 6 tablespoons milk | |
| Green food coloring | 1 teaspoon vanilla extract | |
| Yellow sprinkles | Pinch of salt | |
| 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened |
For buttercream frosting, with a wire whip in the bowl of a standing mixer, or in a large bowl with a handheld electric mixer on medium speed, cream the butter. Add 3 cups of confectioner’s sugar, 1 cup at a time, blending well after each addition. The mixture may still be dry and crumbly.
Add 3 tablespoons of the milk and the vanilla extract and blend well. Blend in the remaining 1 1/2 cups of confectioner’s sugar. Blend in a pinch of salt, if using.
Add more milk to thin and more confectioner’s sugar to thicken as necessary to achieve desired consistency. The frosting should be thick enough to have stiff peaks when blended and to hold its shape when you scoop a spoonful, but it should be smooth enough to spread easily with a spatula.
To make cake pops, bake a nine-by-thirteen-inch sheet cake with a box of store-bought yellow cake mix. Let the cake cool completely and crumble into a large bowl. Stir in 1 1/3 cups of buttercream frosting and mix well, pressing cake and frosting together with the back of a spoon or, preferably, mixing them with your hands until you have a texture that is wet, smooth and able to be formed.
Between the palms of your hands, roll mixture into balls 1 1/2-inches in diameter and place on a baking tray lined with wax paper. Freeze for fifteen minutes, no longer. Move the tray of cake balls to the refrigerator to keep them firm but not frozen. Work with a few cake balls at a time while, keeping the remainder in the fridge.
To make a cake pop, dip the tip of a lollipop stick in melted candy melts and insert gently in the cake ball. Then dip the cake pop in melted candy melts and decorate as you desire.
To melt chocolate or candy melts on the stove top: Place two cups of chocolate chips or one pound (one bag) of candy melts in the top of the double boiler or in your heat-safe bowl sitting over a saucepan of simmering water. Stir occasionally. When most of the chips appear shiny and start to melt, stir constantly. When most of the chips or melts are fully melted, remove from heat and stir until completely melted.
To melt chocolate in the microwave: Place chocolate chips in a microwave safe bowl, uncovered, or fill a disposable frosting bag half-way (only about one cup of chips will fit in the bag), with the top folded up so no chocolate leaks out of the opening. Microwave for one minute on 70 percent power. Stir the chips or knead the frosting bag. Continue microwaving at 70 percent power for thirty second intervals, then fifteen-second intervals, until most of the chips are melted. Stir or knead until melted and smooth.
To melt candy melts in the microwave: Follow the same instructions, but use 50 percent power.
Pour a few drops of green food coloring on a palette or piece of wax paper. Carefully use the paintbrush to paint lollipop sticks green and set aside on wax paper to dry completely.
Follow the recipe for cake pops to bake your cake, prepare your cake balls and chill. Melt yellow candy melts according to the instructions. Working with one cake pop at a time, dip the tip of your lollipop stick in the candy melts, insert into a chilled cake ball, and dip cake ball in the candy melts. Hold the cake pop over a bowl or plate and sprinkle sprinkles generously over it to coat completely. Stand the cake pop in a Styrofoam block to set well.
Trace the daisy cookie cutter or use the template to draw a flower on the bright or printed card stock. Cut out the flower and make a hole in the center with a toothpick or a pin. Fold green card stock, hold the leaf template against the fold (don’t cut the fold), and cut out the leaf shape.
Slide the flower cut-out on the stick under the cake pop. Unfold and glue the entire inside of the leaf, including the band. Wrap the leaf around the stick just under the flower. This will help keep the paper cutout from sliding down the stick. If desired, add another leaf. Let the glue dry.
Special Supplies:
Palette or wax paper
Lollipop sticks
Styrofoam block
3-inch daisy cookie cutter (or use the template)
Brightly colored or printed card stock
Scissors
Toothpick or pin
Leaf template
Glue stick