Cake Pops

Begin with left over cake, be it the top of the cake that you cut off for that tiered cake, or leftover birthday cake. Any kind of cake will do really, but I prefer vanilla or chocolate. Also, stale, old cake works best, I find, so it allows the icing to shine and balance really well with the cake. Neither cake, nor icing outshines the other.

I used this cake recipe and used the left overs for the cake pops: https://glutenfreeguy.ca/recipes/recipe/122-sky-high-strawberry-shortcake

Crumble the cake a mixing bowl and then add a few dollops of icing.

Here's my favourite icing recipe: https://glutenfreeguy.ca/recipes/recipe/56-simple-buttercream-icing
but if you have left over icing from that cake you made use that up, no need to make more.

Stir in the icing and add just enough icing to make the batter/dough resemble wet sand.

Using a portion scoop, or your hands make tablespoon sized balls and place on a baking sheet. If the dough doesn't keep its shape you'll need to add more icing.

Freeze for 30 minutes.

Meanwhile melt chocolate baking wafers.

Remove cake pops from freezer. Dip the end of your skewer/lollipop stick into the chocolate and insert this into the cake pop. This allows the cake pop to adhere to the stick. Now dip the cake pop into the chocolate and gently shake any excess off. Sprinkle with decorations and place upright in a cake pop stand, or inserted into some Styrofoam until the chocolate sets up. Repeat with all of the cake pops.

Once the cake pops have solidified enjoy.
These can be stored in your fridge for up to two weeks (though I doubt that they'll last that long).