1. Mix cake and frosting thoroughly

2. Spread one batch of 25 on one of the small sheet pans

3. Press down hard with another sheet pan. Compact the cake as much as possible.

4. Cool cake to 32°. The colder the cake the better the pops will keep their shape.

5. Cut cake pops with cutter. About 2”

6. Dip stick and chocolate and insert all the way through the cake pop, making sure not to pierce the top. If the stick isn’t inserted far enough the cake pop will fall.

7. Place a sheet pan with ice under the cake pop sheet pan to prevent the chocolate from running

8. Keep pops refrigerated. Add icing decoration when cooled