Graduation Cake Pops Gold (Printable Version)

Festive cake pops in vibrant school colors, adorned with shimmering gold sprinkles for a celebratory treat.

# List of Ingredients:

→ Cake Base

01 - 1 box vanilla or chocolate cake mix (approximately 14 oz)
02 - Eggs, vegetable oil, and water as specified on cake mix package

→ Frosting

03 - 1/2 cup unsalted butter, softened
04 - 1 1/2 cups powdered sugar
05 - 1 tablespoon whole milk
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

→ Coating and Decoration

08 - 16 oz candy melts in two school colors
09 - 2 tablespoons vegetable shortening or coconut oil, optional
10 - Gold sprinkles or edible gold glitter
11 - 24 lollipop sticks
12 - Styrofoam block for drying

# Directions:

01 - Prepare the cake mix according to package instructions. Allow the baked cake to cool completely before proceeding.
02 - Beat softened butter until creamy. Gradually incorporate powdered sugar, then add milk, vanilla extract, and salt. Beat until the mixture reaches a smooth and fluffy consistency.
03 - Crumble the cooled cake into a large mixing bowl. Gradually mix in 1/2 to 3/4 cup of frosting until the mixture holds together without becoming excessively moist.
04 - Roll the mixture into 24 evenly sized balls, approximately 1 tablespoon each. Arrange on a parchment-lined baking sheet. Refrigerate for at least 1 hour or freeze for 30 minutes.
05 - Melt a small portion of candy melts. Dip the end of each lollipop stick into the melted candy, then insert halfway into each cake ball to secure the stick firmly.
06 - Melt candy melts in separate bowls according to package directions, stirring in vegetable shortening if desired for improved fluidity. Dip each cake pop into the chosen school color, gently tapping away excess coating.
07 - While the coating remains wet, apply gold sprinkles or edible gold glitter. Position cake pops upright in the Styrofoam block to set completely.
08 - Allow the candy coating to harden completely before serving or packaging the cake pops.

# Expert Advice:

01 -
  • They look far more impressive than they actually are to make, which means you can take all the credit.
  • Each one is a tiny celebration you can customize to match any occasion or school colors.
  • Guests genuinely enjoy eating something they can hold without a plate, and it feels festive doing it.
02 -
  • Room-temperature cake pops will absorb moisture from the coating and create thin, cracked shells—chilling them first is the single biggest secret to success.
  • If your candy melts become too thick, add shortening or coconut oil by the teaspoon, never water, because water will make them seize into an unusable mess.
03 -
  • Make your cake pops slightly smaller rather than larger—they're easier to dip, less likely to fall apart, and people are more likely to eat the whole thing in one or two bites, which feels more festive.
  • If you're doing two school colors, dip one batch in each color first, then do the gold sprinkles on everything at the end so each pop gets equal sparkle regardless of the color underneath.
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