Cake Pops

¼ cup butter, softened 2 ⅔ cup powdered sugar 2 tablespoon milk ½ teaspoon vanilla

*Tip:

If you don’t want pops to have a flat side, poke the ends of the lollipop sticks into Styrofoam or florist’s foam to suspend the pops until chocolate is set.

Red Velvet:

Use red velvet cake mix, Basic Butter Frosting, vanilla-flavor candy coating, and white baking chocolate for dipping. Reserve 1/2 cup crumbled cake. After dipping pops in white chocolate, sprinkle with reserved crumbled cake.

Tiramisu:

Use yellow cake mix, Coffee Frosting, vanilla-flavor candy coating, and white baking chocolate for dipping. After dipping pops in white chocolate, sprinkle with 1/4 cup crushed chocolate-covered espresso beans while chocolate is still wet.

Chocolate-Covered Cherry:

Use chocolate cake mix, Almond Frosting, chocolate-flavor candy coating, and semisweet or dark chocolate for dipping. Before freezing the mounds of dough in Step 2, form each mound around a well-drained maraschino cherry.