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Using your hands, crumble up the cake until no large pieces remain. Add frosting, mixing with fingers until well combined. Form into cake balls and chill until set, about 2 hours. Small cake pops: 1 tablespoon-sized cake balls (each about 1 1/4 inch diameter) makes about 48 cake pops.
A fun idea for kids’ birthday parties, our ice cream cone cake pops recipe turns your favorite flavor of cake into an ice-cream-inspired, lip-smacking treat. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs.
Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.
Small cake pops: 1 tablespoon-sized cake balls (each about 1 1/4 inch diameter) makes about 48 cake pops. Medium cake pops: 2 tablespoons-sized cake balls (each about 1 1/2 inch diameter) makes about 24 cake pops. Large cake pops: 3 tablespoons-sized cake balls (each about 1 3/4 inch diameter) makes about 16 cake pops.
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