Dipped – Lehigh Valley

These pots of gold cake pops are so cute for St. Patrick’s Day! I did a mix of green candy melts and milk chocolate for variety, and a mix of gold sprinkles to represent the gold.

Supply list:

• Cake pop sticks
• Candy melts I used for this project:
  • Merckens milk chocolate
  • Green candy melts
  • Yellow candy melts
• Gold nonpareil sprinkles
• “Gold coin” sprinkles
• Flat round disk mold to make flat top
• Scribe tool or toothpicks

Step-by step:

1. Put melted chocolate in the round disk mold and let cool in the refrigerator, then pop out, and set aside for later.

Use a vegetable peeler to clean up the edges!

2. Roll dough out to 1 ounce balls, slightly flattening the top. For details on how I make my dough, check that out here!

3. Dip the tip of the stick in melted chocolate, and put the stick half way into the cake ball. Let dry for a few minutes.

This will help prevent the cake ball from falling off the stick when dipping

4. Dip the cake ball into melted chocolate, tap off excess chocolate with butter knife. Use scribe or toothpick to pop air bubbles.

5. Place round disk on top of cake pop. Let dry.

6. Put melted yellow chocolate on top of round disk. Immediately add gold nonpareil sprinkles, and flat gold coin sprinkles.

Cake pops can stay fresh on the counter for a week, up to two weeks in the fridge, and up to three months in the freezer. Enjoy!

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