Cake Pops Recipe

Heat the oven to 350°F, grease and line the pan, and whisk the flour, baking powder, and salt. Beat the butter and sugar for 3 minutes until pale, beat in the eggs and vanilla, then alternate the flour mixture and milk, mixing on low until smooth. Pour into the pan and bake 28 to 32 minutes, until golden and a toothpick shows a few dry crumbs.

Cool the cake in the pan for 15 minutes, then on a wire rack for 45 minutes, until cool to the touch. A warm cake turns gummy when it meets frosting.

Beat the butter for 2 minutes until pale, then beat in the powdered sugar, milk, vanilla, and salt for 2 more minutes, until smooth and fluffy.

Crumble the cake through a fine mesh sieve into a large bowl until it looks like fine, even crumbs, then stir in 1/3 cup of the buttercream. Add more 1 tablespoon at a time, until the mixture holds together when squeezed.

Scoop 24g balls, about 1 tablespoon each, roll them smooth between your palms, and set them on the lined tray. Refrigerate for 30 minutes, until firm but not frozen.

Melt the candy coating in a tall microwave-safe cup according to its package directions, stirring frequently. Use a manufacturer-recommended thinner only if needed. Let it cool until fluid and barely warm. Dip 1/2 inch of each stick into the coating, push it halfway into a ball, and refrigerate the tray for 10 minutes until the anchor sets.

Dip each chilled pop straight down into the coating in one smooth motion, covering it right to the stick, then lift it out. Rotate it slowly and tap your wrist gently, not the stick, until the extra coating drips off and the surface looks glossy, then add sprinkles at once.

Stand the pops upright in the foam block and leave them at room temperature for 15 to 20 minutes, until the coating looks matte and feels fully dry. Move them to the fridge for 10 minutes for a firm set.