Beach Ball Cake Pops

1. Bake the cake as per the instructions given in the box. Once it’s cool down crumbled into large bowl.
2. Now add 1 can of butter cream frosting (you can use any frosting).  Gently mix the cake and frosting evenly either using your hand or spoon.
   
3. The mixture should be moist but not wet.
4. Once it comes into dough consistency to roll, using the cookie scoop  make even balls and place it in a wax paper or you can use your hand to make even size balls.
   
5. After that roll them into smooth ball.
   
6. And melt the candy melts and make sure the coating is really fluid and it pours of the Spoon. The consistency should not be thick but perfect for coating.
   
7. Now dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (insert them little halfway)
   
8. Now place them in the freezer for 20 minutes to firm up.
9. Once it’s firm carefully insert the cake ball into candy coating by holding the stick and rotating gently until it’s covered.
   
10. After that remove and gently tap and rotate until the excess the candy falls off.
11. Now place it in a styrofoam block to dry.
12. Once it’s dry, use tooth pick to draw lines on the cake pops gently .
    
13. Brush each section with corn syrup and dip it in the colored sugar sprinkles as shown in pic.
    
14. Now the cake pop is ready to serve.

P.S.
You can make this cake pop 3-4 days before any occasion. You can just leave it in the room temp for 3 days, if it’s more than 3 days just put them in fridge.