Here are the ingredients that you need to compile for this recipe:
- 1 box of cake mix
- 1 tub of pre-made frosting
- 1 8 oz/220 g bag of white melting chocolate
- 1 tbsp/15 g butter
- a handful of chocolate chips
- powdered hot chocolate mix
- long lollipop sticks or bamboo skewers
Here are the directions that you need to follow in order to complete this recipe:
- Bake your cake according to the package directions. Once it’s finished, let it cool down to room temperature. Now let your inner five year old run loose and rip that cake to shreds.
- Meanwhile, soften the tub of icing in your microwave. Pour ¾ of it over the cake crumbles. If you use the whole tub of icing, your cake pops will end up too mushy. You want to moisten the cake and hold it together without making it unpalatabley gooey.
- Now really mix the cake and icing together until you have a solid cake paste. Line a cookie sheet with aluminum foil and spritz it with nonstick spray. If you have a cookie scoop or melon baller, use that to scoop nicely shaped balls into your hands. Roll them around a little to get them as moon shaped as possible, then line them up on the cookie sheet.
- Once you’re out of cake, put the tray of balls into your freezer for at least an hour. You want them to firm up so they’ll play nicely with the icing. While the cake balls are chilling, pour your white melting chocolate into a large, microwave safe bowl.
- Cut 1 tablespoon/15 grams of butter into four small pieces and toss them in the bowl. While you’re at it, toss in a couple chocolate chips. This helps with the color. When your cake pops have firmed up, follow the package directions to melt the chocolate in the microwave.
- Now that your chocolate is melted, it’s time for the fun part. Skewer each ball with a lollipop stick or actual bamboo kabob skewer. Dip it in the chocolate, roll it around a bit, and make sure the entire ball is nice and coated. Shove the skewers into a styrofoam block so the cake pop keeps it’s moon shape. Grease your fingers up with butter and poke little crater shapes into the moons. Once the icing has cooled, you can use the powdered hot chocolate mix and a paint brush to dust on shadows in the craters.