# What You'll Need:
→ Cake
01 - 1 box vanilla or chocolate cake mix, about 15 ounces, plus eggs, oil, and water as specified on box
02 - Or 1 homemade 9-inch cake, fully cooled
→ Frosting
03 - 1/2 cup cream cheese frosting or buttercream frosting
→ Coating & Decoration
04 - 12 ounces candy melts in school colors or white chocolate with food coloring
05 - 2 tablespoons vegetable shortening, optional, for thinning chocolate
06 - Sprinkles, edible glitter, or colored sugar in coordinating colors
07 - 24 lollipop sticks
08 - 1/4 cup mini chocolate chips for tassels or accents
09 - Fondant in school colors, optional, for cap decorations
# Directions:
01 - Prepare the cake as directed on the packaging or recipe, then allow it to cool completely.
02 - Break cooled cake into fine crumbs in a large mixing bowl.
03 - Gradually mix in frosting using a spatula or clean hands, until the mixture holds together when pressed; reserve excess frosting if mixture becomes sticky.
04 - Portion mixture into 24 tablespoon-sized balls and roll each between hands for uniform shape.
05 - Arrange balls on a lined baking sheet, cover, and refrigerate for at least 1 hour or freeze for 20 minutes until firm.
06 - Melt candy melts or chocolate in a microwave-safe bowl, heating in 30-second increments and stirring until fully smooth; add vegetable shortening if needed for fluid consistency.
07 - Dip the tip of each lollipop stick into melted chocolate, then insert halfway into each chilled cake ball.
08 - Fully immerse each cake ball into the melted coating, gently tap to remove excess.
09 - While wet, apply sprinkles and colored sugar; for graduation caps, affix a fondant square and attach a mini chocolate chip as tassel using melted chocolate.
10 - Place dipped pops upright in a styrofoam block or cake pop stand and allow coating to harden before serving.
