Today is the day which everyone loves to openly hate, but some secretly love. Let's put the commercialism aside, and focus on what we do every day any way: indulge. And I am indulging, both my wallet and hips, in Valentine's Day-themed cake pops! These sparkling beauties took some trail-and-error, but that is also the tale of finding true love. The fire red 'white chocolate' is paired with pretty in pink sprinkles. You can use any cake flavor you like, but for V-day, chocolate or red velvet seems appropriate.
Like the last post about cake pops, I'm not writing down the recipe because, well, there's not much of a recipe to it. If you're going to make cake pops you should use a cake mix, not a home-made cake. Cake mixes produce a much lighter cake, which in this case, is what you need. Trust me I speak from experience when I say that home-made cake for cake balls is yuck!
After your cake is baked and cooled, crumble it and add frosting. Just enough so that the cake balls will hold together. Put them in refrigerator for a couple of hours (or 15 minutes in the fridge if you're in a hurry).
When melting chocolate; this is the first time I've worked with colored chocolate, and I must say, I'm not a fan. Reason #1: I prefer milk/dark chocolate much, much more over white chocolate. I find using white chocolate for cake pops too sweet. Yes, there exist such a thing as "too sweet" in my world.
Reason #2 (and probably the most important reason): The colored chocolate, once melted, was too thick in texture. I added several teaspoons vegetable oil to make it runnier, but it still didn't produce the same silky texture that real melted chocolate gives. And for cake pops you want a thin coating.
Bakerella's Cake Pops Kit.