Lemon Cake Pops

Yesterday, I had a fun, crafty get-together with some friends.  We made these letters with our last initial.  It was very similar to the wreaths I was putting together last year (Which I'm planning on doing again this fall..which reminds me...anyone want to order a wreath? Custom-made!).  

Anyway.  What a great group of wives!  I'm so grateful to have found such a community here..and it seems like I meet someone new everyday.  It's a nice change of pace from the last year or so..when all my friends PCSed before we did. 

I made some cake pops to take along. I even went all out and used sticks.  In two years of making cake pops (i.e. cake balls), I've never used sticks.  There's a first time for everything.  

Lemon Cake Pops
makes approximately 4 dozen

1 Lemon Cake (from a mix), baked and cooled
1 can vanilla or cream cheese frosting
White candy melts
Sprinkles, for decorating 
Lollipop sticks (found in the cake decorating section of Wal-Mart)

After baking your cake according to the package directions, allow to cool completely.
In a large pan, crumble the cake and mix in the frosting (I also added a teaspoon of freshly grated lemon zest.) You will have one big sticky mess. 

Refrigerate for a few hours so the mixture will firm up and be easier to roll. (You can skip this step if you're in a time crunch.)

Roll into 1-inch balls and place in a covered pan in the refrigerator or freezer for a few hours or over night.

 Melt the candy melts in the microwave.  Do this at 30 second intervals, stirring in between.  It usually take a minute or two.  Put a stick into each cake ball, and then dip in the candy melts.  I thought the yellow was pretty so I didn't cover it the whole way.  Add the sprinkles immediately. Allow to dry/cool on wax paper.  I like to store them in the fridge or freezer because I think they taste better cold.