# Components:
→ Cake
01 - 1 box vanilla or chocolate cake mix with required ingredients (eggs, oil, water)
→ Frosting
02 - 1/2 cup unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1 tablespoon whole milk
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Coating and Decoration
07 - 16 ounces candy melts in two school colors
08 - 2 tablespoons vegetable shortening or coconut oil
09 - Gold sprinkles or edible gold glitter
10 - 24 lollipop sticks
11 - Styrofoam block for drying
# Directions:
01 - Prepare cake mix according to package instructions and allow to cool completely.
02 - Beat softened butter until creamy. Gradually incorporate powdered sugar, then add milk, vanilla extract, and salt. Beat until smooth and fluffy.
03 - Crumble cooled cake into large bowl. Mix in frosting gradually, starting with 1/2 cup and adding up to 3/4 cup total until mixture holds together without becoming overly wet.
04 - Roll mixture into 24 evenly sized balls approximately 1 tablespoon each. Arrange on parchment-lined baking sheet and refrigerate for minimum 1 hour or freeze for 30 minutes.
05 - Melt small amount of candy melts. Dip end of each stick into melted candy and insert halfway into each cake ball to secure.
06 - Melt candy melts in separate bowls according to package instructions. Stir in shortening if desired for smoother consistency. Dip each cake pop into chosen school color and gently tap off excess coating.
07 - While coating remains wet, apply gold sprinkles or edible gold glitter. Position upright in Styrofoam block to set completely.
08 - Allow coating to harden completely before serving or packaging for storage.
