Galaxy Cake Pops with Swirled Candy Coating
Small cake-and-frosting balls on sticks with blue candy coating, purple and white swirls, and optional edible decorations.
Ingredients
Cake Centers
- 6 cups fine fully baked cake crumbs from completely cooled prepared cake; baking and cooling additional
- ¼–1 cup frosting start with ¼ cup; add only enough to bind
Coating and Decorations
- 12 oz blue candy coating
- 2 oz purple candy coating
- 2 oz white candy coating
- 36 food-safe cake-pop sticks
- 1 tablespoon star sprinkles optional
- ½ teaspoon edible glitter optional; explicitly labeled edible with food ingredient list
Instructions
- Crumble 6 cups completely cooled, fully baked cake finely. Mix in ¼ cup frosting, adding more a spoonful at a time only as needed, up to 1 cup total, until a squeezed portion stays intact.
- Form approximately 36 level-tablespoon balls, about 1¼ inches wide. Place on parchment and refrigerate 30 minutes until firm without freezing solid.
- Melt 12 ounces blue, 2 ounces purple, and 2 ounces white candy coating separately according to their packages. Use dry utensils and keep the coating fluid without overheating.
- Dip ½ inch of each stick tip in coating, insert halfway into a cake ball, and refrigerate 5 minutes to secure. Dip balls into blue coating and let excess drain gently.
- Drizzle fine purple and white lines over the wet blue shell, turning the pop for a swirled pattern. Add optional edible decorations, stand securely or place on parchment, and leave about 20 minutes until set.
Notes
Cake baking and complete cooling happen before this assembly schedule. Use only as much frosting as necessary. Optional glitter must be explicitly edible, not merely nontoxic.