# What You Need:
→ Cake
01 - 1 box vanilla cake mix
02 - Eggs as required by cake mix
03 - Oil as required by cake mix
04 - Water as required by cake mix
→ Frosting
05 - 1/2 cup unsalted butter, softened
06 - 1 1/2 cups powdered sugar
07 - 2 tablespoons milk
08 - 1 teaspoon vanilla extract
→ Coating
09 - 12 ounces white candy melts or white chocolate
10 - Blue gel food coloring, oil-based
11 - 2 tablespoons coconut oil or vegetable shortening, optional
→ Decoration
12 - 1 tablespoon cocoa powder
13 - 1 to 2 teaspoons vodka or clear extract
14 - Edible gold or silver luster dust, optional
→ Assembly
15 - 24 lollipop sticks
16 - Styrofoam block or cake pop stand
# How to Make It:
01 - Preheat oven and bake vanilla cake according to package instructions. Allow cake to cool completely before proceeding.
02 - In a medium bowl, cream softened butter. Gradually beat in powdered sugar, milk, and vanilla extract until mixture reaches smooth consistency.
03 - Crumble cooled cake into fine crumbs in a large bowl. Incorporate frosting incrementally while mixing with hands until mixture holds together without excessive stickiness.
04 - Roll mixture into 24 evenly-sized balls, approximately 1 tablespoon each. Arrange on parchment-lined baking sheet and freeze for 15 minutes to firm.
05 - Melt white candy melts in heatproof bowl over simmering water or microwave in 20-second intervals, stirring until smooth. Tint with blue gel food coloring to achieve robin's egg shade. Thin with coconut oil if needed.
06 - Dip lollipop stick tips into melted coating, then insert halfway into each cake ball. Repeat for all balls and refrigerate 10 minutes to secure.
07 - Fully immerse each cake pop into blue coating, allowing excess to drip away. Stand upright in Styrofoam block or cake pop stand to set.
08 - Mix cocoa powder with vodka to form thin paste. Dip clean brush into mixture and flick gently over cake pops to create speckles. Optionally apply luster dust for additional shine.
09 - Allow cake pops to set completely before serving.
