Homemade cake pops

Ingredients:

• 1 package (430 g) of dry mix for yellow biscuit + necessary additional ingredients
• 1 tbsp. vanilla glaze + additionally as needed
• 560g of white Candy Melts icing discs
• Colorful sprinkles or crushed cookies, for decoration (optional)
• Special equipment: 46 lollipop sticks (approx. 15 cm each), 2 foam blocks measuring 24.5 x 29.5 cm.

Preparation:

1. Knead the dough and bake the sponge cake according to the package instructions for a 22x32 cm pan. Let it cool completely.
2. Break the sponge cake into pieces and place in a food processor. Add the vanilla frosting and pulse until the mixture forms a ball that pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting, 1 tablespoon at a time, until it holds its shape.
3. Using an ice cream scoop, form the mixture into 46 balls, each weighing 20 grams, and place them on a baking sheet. Refrigerate until firm, about 30 minutes.
4. Meanwhile, microwave the white frosting discs and melt according to package directions. Dip a lollipop stick 1/2 inch into the frosting, then insert the tip halfway into a cake pop. Repeat with the remaining balls and pops. Refrigerate the cake pops until completely set, about 1 hour.
5. Microwave the icing again until completely melted, then pour it into a tall, narrow glass. Dip each cake pop into the icing, letting any excess drip back. If decorating the cake pops, turn them upright and sprinkle with sprinkles while the icing is still wet. Insert the finished cake pops into two 9 x 11" foam cores and let them set completely.