Kiriya Ubuyashiki
Culinary Explorer
![House :house: 🏠](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f3e0.png)
![Birthday cake :birthday: 🎂](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f382.png)
Ingredients:
- 15 oz Pillsbury cake mix
- 4 teaspoons creamy vanilla frosting
- 1 bag Wilton light red candy melts
- 1 scant teaspoon Crisco all vegetable shortening
- Rainbow sprinkles
Directions:
- Bake the cake according to the instructions on the packet. Let it cool completely on a wire rack. Once cool, trim off any dark edges or sides.
- Crumble the cake into medium-fine breadcrumbs using clean hands. Mix in the frosting and knead until you can form the mixture into a ball.
- Roll the mixture into balls. For a uniform shape, use a melon scoop or similar tool, then roll between your hands to smooth out any imperfections.
- In a separate pan, melt about 1/3 of the candy melts over low heat. Quickly dip a popsicle stick into the melted candy and insert it into the center of each cake pop ball. This acts as a “glue” to hold the stick in place. Freeze the pops for about 15 minutes.
- Melt the remaining candy melts with the shortening, and transfer the coating to a tall glass.
- Remove the cake pops from the freezer and dip each one into the glass of melted coating. Once covered, sprinkle with rainbow sprinkles and place upright in a foam block to set.
- Let the cake pops set for at least an hour before enjoying with a nice cappuccino.
Notes: For the best results, chill the cake pops before dipping. About 20 minutes in the freezer will help them firm up nicely.
Enjoy your homemade Starbucks-style cake pops!
![Shortcake :cake: 🍰](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f370.png)
![Sparkles :sparkles: ✨](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/2728.png)