# What you need:
→ Cake
01 - 1 box vanilla cake mix
02 - Eggs as required by cake mix instructions
03 - Oil as required by cake mix instructions
04 - Water as required by cake mix instructions
→ Frosting
05 - 1/2 cup unsalted butter, softened
06 - 1 1/2 cups powdered sugar
07 - 2 tablespoons milk
08 - 1 teaspoon vanilla extract
→ Coating
09 - 12 ounces white candy melts or white chocolate
10 - Blue gel food coloring, oil-based
11 - 2 tablespoons coconut oil or vegetable shortening, optional
→ Decoration
12 - 1 tablespoon cocoa powder
13 - 1 to 2 teaspoons vodka or clear extract
14 - Edible gold or silver luster dust, optional
→ Assembly
15 - 24 lollipop sticks
16 - Styrofoam block or cake pop stand
# How to make it:
01 - Preheat oven according to cake mix package instructions. Bake the vanilla cake following package or recipe directions. Allow the cake to cool completely before proceeding.
02 - In a medium mixing bowl, cream the softened butter together. Gradually beat in the powdered sugar, milk, and vanilla extract until the mixture reaches a smooth, spreadable consistency.
03 - Crumble the cooled cake into fine crumbs in a large mixing bowl. Add the frosting incrementally, mixing with your hands until the combination holds together without being overly sticky. You may not require all the frosting.
04 - Roll the cake-frosting mixture into 24 uniformly-sized balls, approximately 1 tablespoon each. Arrange on a parchment-lined baking sheet and freeze for 15 minutes to firm the centers.
05 - Melt the white candy melts or white chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth. Add blue gel food coloring to achieve a robins egg blue shade. Thin the mixture with coconut oil or vegetable shortening if necessary.
06 - Dip the tip of each lollipop stick into the melted coating, then insert it halfway into each cake ball. Complete this step for all balls, then refrigerate for 10 minutes to secure the sticks.
07 - Fully immerse each cake pop into the blue coating, allowing excess to drip away. Position each cake pop upright in the Styrofoam block or cake pop stand to set.
08 - Mix the cocoa powder with vodka or clear extract to create a thin paste. Dip a clean food-safe brush into the mixture and gently flick it across the cake pops to create speckled patterns. Optionally apply luster dust for additional shine.
09 - Allow the cake pops to set completely before serving. This typically requires 1 to 2 hours at room temperature or 30 minutes in the refrigerator.
