How to Make Homemade Cake Pops

• You need to prepare a cake sponge. That can be a baked sponge cake from your favorite cake, or maybe some cut leftovers. Any sponge cake will work for this recipe. Measure the cake sponge using a digital kitchen scale and set aside.
• Meanwhile, make a cream. In the bowl of a stand mixer with a paddle attachment, cream soft butter for a few minutes.
• Add condensed milk and mix again. Scrape the sides of the bowl with the spatula, if needed.
• In the bowl with cream, add the cake sponge and mix again on the low speed. The cake mixture should be soft and look like "wet sand".
• Prepare melted chocolate or candy melts in the 2-cup liquid measuring cup. You can use a glass or a plastic cup. If you are using chocolate, then melt it first and mix it with the vegetable oil.
• Scoop the cake mixture and roll it into a ball. I like to use an ice cream scoop, so all pops are the same size. A regular spoon will also work.
• Place the shaped balls on a baking tray with the parchment paper.
• After that, dip one end of the stick into melted chocolate, about 1/2 inch. Then insert the coated end into the center of the cake ball. Repeat with the rest of the cake ball.
• Place the tray with the cake pops in the freezer for 5-10 minutes. This will ensure the cake ball stays secure on the lollipop stick. This is a trick that many chefs use for perfect cake pops.
• After chilling the cake pops in the freezer, dip the cake pop in the chocolate and dust with the sprinkles right away. I like to place coated cake pops on the same tray with parchment paper. For the best result, if you want a perfect round shape of the pops, place them in the cup or a large styrofoam block with the poked holes.