# The Ingredients You'll Need:
→ Cake Component
01 - 1 box vanilla or chocolate cake mix (about 14 oz), plus ingredients indicated on package (typically eggs, oil, water)
→ Frosting Base
02 - 1/2 cup unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1 tablespoon milk
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Coating and Decoration
07 - 16 oz candy melts in two school colors
08 - 2 tablespoons vegetable shortening or coconut oil (optional, for smooth consistency)
09 - Gold sprinkles or edible gold glitter
10 - 24 lollipop sticks
11 - Styrofoam block (for drying)
# Step-by-Step Instructions:
01 - Prepare cake mix as per package instructions using specified eggs, oil, and water. Bake until done, then cool completely.
02 - Beat butter using an electric mixer until creamy. Gradually incorporate powdered sugar, then add milk, vanilla extract, and salt. Continue beating until smooth and fluffy.
03 - Crumble cooled cake into a large mixing bowl. Mix in a portion of frosting (1/2 to 3/4 cup) until mixture is cohesive but not overly damp.
04 - Roll mixture into 24 evenly sized spheres, each about 1 tablespoon. Arrange on parchment-lined baking sheet. Refrigerate for at least 1 hour or freeze for 30 minutes.
05 - Melt a small amount of candy melts. Dip end of each stick into melted candy, then push halfway into each cake ball to secure.
06 - Melt candy melts in microwave-safe bowls, following package directions. Incorporate shortening for smoother coating if desired. Submerge each cake pop in candy melts of school color, allowing excess to drip off.
07 - Apply gold sprinkles or edible gold glitter while coating is wet. Stand cake pops upright in Styrofoam block until coating is firm.
08 - Ensure coating is fully hardened before serving or packaging. Store in an airtight container at room temperature up to 3 days or refrigerate for up to 1 week.
