Loved by kids and adults alike, these fun cake pops are a cinch to make.
1 9x13-inch baked and cooled chocolate cake
1/2 cup sweetened condensed milk
3 cups (450g) coloured melting chocolate
crumbled ginger cookies
chocolate cookie crumbs
mini chocolate candies
Crumble cake into a large bowl. You will have about 10 cups.
Stir in condensed milk. Scoop a 2 tbsp portion into the palm of your hand and squeeze together to compress. Roll into a ball. Place on a parchment-lined baking sheet. Repeat with remaining cake mixture.
Transfer to fridge and chill for 2 hours or freeze for 45 minutes.
Place a rack on a foil-lined baking sheet. Melt chocolate in a medium bowl, stirring until smooth. Dip the tip of the lollipop stick into the melted chocolate, and then insert into cake ball.
Dip cake pop into the melted chocolate and turn to coat. Lift out and dip into toppings immediately, before the coating hardens. Stick each cake pop upright into a Styrofoam block and allow to harden fully, about 20 minutes.
Store your cake pops for up to one week in the fridge.
See how to make these Cake Pops in our video: