INGREDIENTS:

• Betty Crocker White Cake Mix, and the supplies listed on the back of the box. 
• lemon cream cheese buttercream recipe: cream cheese, butter, powdered sugar, and lemon and vanilla extracts.
• yellow Wilton Candy Melts
• sugar sprinkles

 

HOW TO:

 

1. Make your white cake according to package directions. For Betty Crocker mixes, that means 3 egg whites, 1 1/4 C water, and 1/3 C oil with the mix, baked at 350 for 29-34 minutes.
2. Once you’ve baked your cake, let it cool completely. 
3. Start your lemon cream cheese buttercream. You’ll want 1 block of room-temperature cream cheese (8 oz), 2 sticks of butter (1 cup), 1 teaspoon of pure vanilla, and 2 teaspoons of lemon extract. 
4. Cream this together until it’s nice and fluffy, very well whipped.
5. Slowly beat in 3 1/2 cups of powdered sugar, whipping it with a mixer until it’s perfectly creamy. 
6. When the cake is fully cooled, crumble it to bits. Then, add in a couple of spoonfuls of the frosting. Stir and smush until it’s fully combined, then continue squishing until it combines into a thick dough, adding slightly more frosting if needed.
7. When the dough is ready, chill it for about 15-30 minutes before rolling it into balls, then once you’ve rolled all of the dough into quarter-sized balls, go ahead and pop those in the freezer for about 30 minutes.
8. Melt your yellow Wilton Candy Melts. Double boiler or microwave is fine.
9. Dip your chilled cake balls in the melted white chocolate, coating it, then removing it. If you’re making cake pops, your technique will be slightly different from mine using a fork. Place the dipped balls on parchment or waxed paper, then sprinkle with the sprinkles before the chocolate hardens.