Description
These pot of gold cake pops are a fun and festive dessert that adds a magical touch to any celebration. With a moist cake center, a rich chocolate coating, and golden candy decorations, they’re perfect for St. Patrick’s Day or rainbow-themed parties. Easy to make and even easier to enjoy, these cake pops will be the highlight of your dessert table!
Ingredients
- 1 yellow cake, baked and cooled
- ½ cup white frosting
- 12 cake pop sticks
- 2 cups dark chocolate candy melts
- ¼ cup yellow decorating icing
- 6 Airhead rainbow candy belts, cut into small pieces
- ¼ cup gold candy pearls
Instructions
- Crumble the baked cake into a large mixing bowl. Add white frosting and mix until a dough-like consistency forms.
- Roll the mixture into evenly sized balls and place them on a parchment-lined tray.
- Melt a small amount of dark chocolate candy melts. Dip the tip of each cake pop stick into the melted chocolate, then insert it into each cake ball.
- Chill the cake pops in the freezer for 15 minutes to firm up.
- Melt the remaining dark chocolate in a microwave-safe bowl, stirring until smooth. Dip each cake pop into the chocolate, ensuring even coverage.
- Press the top of each cake pop onto parchment paper to create a flat surface, resembling the top of a cauldron.
- Once the chocolate is set, pipe a small mound of yellow decorating icing on top of each pop.
- Attach a piece of rainbow candy to the icing and sprinkle gold candy pearls on top to create the “pot of gold” effect.
- Let the decorations set before serving.
Notes
- If the cake mixture is too sticky, refrigerate for 10 minutes before rolling into balls.
- Use high-quality candy melts for a smooth chocolate coating.
- Store the cake pops in an airtight container in the fridge for up to a week.
- For extra stability, let the cake pops sit at room temperature for a few minutes before dipping to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American