# Ingredient List:
→ Cake
01 - 1 box (14 oz) chocolate cake mix with required eggs, oil, and water per package instructions
→ Frosting
02 - 1/2 cup chocolate frosting, store-bought or homemade
→ Decoration
03 - 14 oz black candy melts
04 - 2 oz gold sprinkles or edible gold pearls
05 - 24 lollipop sticks
06 - 1.75 oz white candy melts, optional for accents
07 - Green fondant or sprinkles for shamrock garnish, optional
# Directions:
01 - Preheat oven according to cake mix package instructions. Prepare chocolate cake batter with eggs, oil, and water as directed. Pour into prepared baking pan and bake until a toothpick inserted in the center comes out clean. Allow cake to cool completely to room temperature.
02 - Crumble the cooled cake into fine, uniform crumbs in a large mixing bowl. Add chocolate frosting and mix thoroughly until the mixture reaches a dough-like consistency that holds together when pressed.
03 - Scoop and roll the mixture into 24 uniform balls, approximately 1.5 inches in diameter. Flatten the tops slightly with your palm to create a pot-shaped appearance.
04 - Arrange cake balls on a parchment-lined tray in a single layer. Refrigerate for 30 minutes until firm and set.
05 - Pour black candy melts into a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until completely melted and smooth.
06 - Dip the tip of each lollipop stick into the melted black candy coating. Insert the stick halfway into the top of each chilled cake ball, twisting gently to secure. Stand upright in a styrofoam block or cake pop stand.
07 - Place the entire stand with inserted cake pops in the refrigerator for 10 minutes to allow the coating on the sticks to set completely.
08 - Reheat black candy melts if necessary. Working one at a time, fully submerge each cake pop into the melted coating, allowing excess to drip back into the bowl. Return to the stand to set upright.
09 - While the black candy coating is still wet, immediately sprinkle gold sprinkles or edible gold pearls onto the top surface of each cake pop to resemble coins overflowing from a pot.
10 - Pipe a thin decorative rim around the top edge of each pot using additional melted black or white candy coating applied with a piping bag or squeeze bottle.
11 - Apply green fondant pieces or green sprinkles to select cake pops to create shamrock accents, if desired.
12 - Allow all cake pops to sit undisturbed at room temperature until the candy coating is completely hardened and set, approximately 1 hour. Serve immediately or store for later use.
