Okay, this is what you need to begin to make 35 to 40 cake pops:
One box of cake mix
One can of frosting
Almond bark (OR if you are good at dipping with chocolate, use chocolate...I like almond bark)
Candy melts in various colors of choice
This is what you do with it all:
1. Bake a cake in a 13 by 9in cake pan and let the cake cool.
2. Destroy the cake... spoon the cake into a mixing bowl and mix with a little less than one can of frosting.
4. Place the rolled balls onto a cookie sheet lined with wax paper. Don't panic, you'll able to wash the sticky mixture off of your hands soon..just keep rolling.
5. When you're done, place the cookie sheet in your refrigerator for 30 min or your freezer for 10 minutes.
8. Put the cake pops back in your refrigerator for about 20 minutes.
10. To dip the cake pop, tilt the cup nearly on its side and lay your cake pop in the chocolate or almond bark, lift and turn the cake pop, coating each side. (If you simply dip the cake pop straight down into your cup, suction will pull it right off of the sucker stick, sad but true).
11. After dipping, hold the cake pop straight up and allow any excess chocolate or bark to drip off. Then place your cake pop in either a block of styrofoam or block of wood w/ precut holes to let it dry.
12. If you want to add sprinkles, don't let the chocolate or bark fully dry but wait until the major dripping stops.
If you want to make WHITE or light colored cake pops, use WHITE or a light colored cake mix.
To drizzle the cake pops, mix a small amount of VEGETABLE SHORTENING in with the chocolate or almond bark.