# What You'll Need:
→ Cake
01 - 1 box (14.25 oz) chocolate cake mix with required eggs, oil, and water per package directions
→ Frosting
02 - ½ cup chocolate frosting
→ 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 as directed, pour into prepared baking pan, and bake until a toothpick inserted in center comes out clean. Allow to cool completely at room temperature.
02 - Crumble cooled cake into fine crumbs using your hands or a fork in a large mixing bowl until no large pieces remain.
03 - Add chocolate frosting to cake crumbs and mix thoroughly using a spatula or wooden spoon until mixture resembles wet sand and holds together when pressed.
04 - Scoop mixture using a 1.5-inch diameter cookie scoop or tablespoon and roll between your palms into 24 uniform balls. Gently flatten the top of each ball to create a pot shape.
05 - Arrange shaped balls on parchment-lined baking sheet and refrigerate for 30 minutes until firm.
06 - Pour black candy melts into microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until completely melted and smooth.
07 - Dip tip of each lollipop stick approximately ½ inch into melted black candy and insert stick into center of each cake ball, pushing halfway through.
08 - Place cake pops upright in styrofoam block or cake pop stand and refrigerate for 10 minutes until coating hardens around sticks.
09 - Holding each stick, submerge entire cake pop into melted black candy melts, then lift and rotate to allow excess coating to drip off. Return to stand immediately.
10 - While coating is still wet, immediately sprinkle gold sprinkles or edible gold pearls generously over the top surface of each cake pop to resemble coins.
11 - Using a piping bag or squeeze bottle filled with melted black or white candy melts, pipe a thin line around the upper rim of each pot for definition.
12 - Apply green fondant pieces or sprinkles to sides of cake pops for shamrock accents if desired.
13 - Allow all cake pops to set completely at room temperature for at least 2 hours before serving or packaging.
