Ingredients:

  • 1 lb baked chocolate cake, cooled and crumbled
  • 1/2 cup vanilla or strawberry buttercream frosting
  • 12 oz pink or red candy melts
  • 1 tbsp vegetable shortening
  • 1/4 cup red and white heart sprinkles

Instructions:

  1. Break the pre-baked chocolate cake into large chunks and rub them together over a large bowl until they resemble fine, uniform sand, ensuring no large crusty pieces remain.
  2. Gradually add frosting one tablespoon at a time to the cake crumbs. Mix by hand until the dough reaches a dense, fudge-like consistency that holds its shape when squeezed.
  3. Scoop approximately 1.5 tablespoons of dough and roll between your palms into a smooth sphere. Place the spheres on a parchment-lined tray.
  4. Melt a small portion of the candy melts. Dip the tip of each 6-inch lollipop stick 1/2 inch into the melted chocolate, then push it halfway into a cake ball to create a structural anchor.
  5. Place the tray in the fridge for 20 minutes to lock the sticks into place and firm up the spheres before the final dipping process.