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Refrigerate the balls for at least 30 minutes. Melt the candy melts or melt chocolate chips in microwave until smooth. Insert a toothpick into each cake ball. Dip the cake balls in the melted candy melts. Allow the excess candy melts to drip off. Decorate them with sprinkles, if desired.

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Melt about 2 cups of melting chocolate or almond bark. It works well to melt it in a mug placed in the microwave. One by one, dunk the cake pops in the melted chocolate, very gently shake off the excess, and sprinkle with nonpareils. Carefully place the cake pops in the box to dry.

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Place in the freezer for 1 hour. Melt 8 oz of the white chocolate in the microwave, heat in 30 second intervals at 50% power, stirring after each and stopping when the chocolate is just melted. Dip cake pops into chocolate and let the excess drip off, immediately roll or sprinkle with sprinkles.

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Step #1. Add Cake Mix to Bowl. Lightly oil the inside of the cake pop maker and then plug it in to preheat it. Pour the cake mix into a bowl. Step #2. Add Ingredients to Cake Mix. Add the ingredients according to the cake mix package (in our case: melted butter, egg and milk). Whisk it all together. Step #3.

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In a large bowl, crumble the cake into fine crumbs using your hands. Add 2 tbsp of vanilla frosting and mix with a spoon or your hands. Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press.

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Place the cake balls on a cookie sheet and then into the freezer to chill. While the cake balls are chilling, melt the chocolate. Once the chocolate is melted, remove the cake balls from the freezer. Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball.

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Step 1. Make the boxed cake mix according to the package instructions. Allow to cool completely to room temperature after baked. Step 2. Crumble the cake in a large mixing bowl and make sure to remove all of the brown outside layers of the cake. Stir in the frosting and mix until well combined. Step 3.

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Spray sheet cake pan or baking sheet with nonstick spray. In a large bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then remove.

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Remove the cake from the freezer. Dip about ½ inch of the stick in the melted chocolate, then set it into the chilled cake balls to help it set securely in place. Chill again for 10 minutes to allow the sticks to set. Working with one pop at a time, dip the cake into the melted chocolate, stirring to evenly coat.

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Beat cake mix, water, oil, and eggs in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes.

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Begin by heating for 30 seconds and then stirring. Once coated in chocolate, gently tap the stick on the side of the melting dish to let the excess drip off. You can also spin or twirl the cake pop to remove the excess. Before the chocolate starts to harden, add sprinkles, jimmies or other decorations.

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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.

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Assemble the cake pops: Dip the tip of your cake pop stick into the melted chocolate and insert it about halfway into the cake pop. Lay the cake pop onto the cookie sheet and repeat the process for all the cake pops. Freeze for 1 to 2 hours to firm them up. Simply Recipes / Claudia Cash.

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With the palm of your hand, round out each portion into a ball shape. 4. Place the cake balls on a sheet pan or plate, and place them in the freezer for 15 minutes. 5. While your cake pops are in the freezer, place the candy melts in a medium-sized bowl. Microwave for 30-second intervals until completely melted. 6.

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Grease a 9-inch springform pan. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes.

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Add frosting and stir with a wooden spoon until the mixture resembles wet sand but is not smooth. 3. Use a cookie scoop to portion out the cake mixture. 4. Roll the mixture into 1-inch balls. 5. Place the rolled balls on a lined plate. Refrigerate for at least 4 hours or freeze for 30 minutes.