1. 1
   

   Line your large cake pan with foil.

   
   
2. 2
   

   Now grease the foil with vegetable oil spray.

   
   
3. 3
   

   Follow the recipe on your cake mix and bake your cake as directed.

   
   
4. 4
   

   Allow the cake to cool.

   
   
5. 5
   

   Put your baked cake in a large mixing bowl.

   
   
6. 6
   

   Use your hands to crumble the entire cake.

   
   
7. 7
   

   Add about 1/2 of the package of chocolate frosting to the crumbled cake.
   The chocolate frosting is what acts as a glue to hold the cake balls together.

   
   
8. 8
   

   Now its time to get dirty.
   Use your hands to mix the frosting evenly throughout the crumbled cake mix until the cake mix is well moistened.

   
   
9. 9
   

   Your cake mix should be moist enough to shape into a large mound and keep its shape.

   
   
10. 10
    

    And if your hands don't look like this, then you're doing it wrong {lol}.

    
    
11. 11
    

    Roll your cake mix into 1 inch balls using the palms of your hands.

    
    
12. 12
    

    You should be able to get 35-40 cake balls from a single batch of cake mix.

    
    
13. 13
    

    Now we prepare the chocolate shell. Pour one entire package of white chocolate candy melts into a microwave safe bowl. Follow the melting instructions on the package. *Be sure not to burn the candy melts or they will taste super yucky*

    
    
14. 14
    

    Pull out your melted white chocolate and stir thoroughly with a spoon until COMPLETELY smooth. Once smooth, add a large spoon full of shortening {Crisco} to the white chocolate to thin out the consistency a bit. Stir thoroughly again.

    
    
15. 15
    

    Take a cake pop and dip into the white chocolate about 1 inch.

    
    
16. 16
    

    And then place it into the center of your cake ball.
    This will act as a glue keeping your cake pop and stick attached.

    
    
17. 17
    

    Then place your cake pop in the Styrofoam to harden.
    Continue with the remaining cake pops.

    
    
18. 18
    

    Now you are ready to coat your cake pops in the delicious white chocolate.
    This is the most tricky step of the entire recipe. It took me some practice before I was good at evenly coating the chocolate on the pop.

    
    
19. 19
    

    The key is to place the pop in the chocolate at a sideways angle with one hand. Using the other hand, spoon the chocolate mixture all around the pop. Try to do this as quickly as possible before the chocolate begins to harden and get lumpy.

    
    
20. 20
    

    Once you have evenly coated the pop, gently tap the stick on the side of the bowl to get off any excess chocolate that would drip.

    
    
21. 21
    

    Now its time to make your pops look extra pretty. Use the remainder of your white chocolate for the drizzle. If you run out, make more following the steps above. Add the GEL food coloring of your choice until you receive your desired color. The liquid food coloring will immediately harden and ruin your chocolate.

    
    
22. 22
    

    Fill a Ziploc bag with your colored white chocolate. Cut a small hole in one corner of the Ziploc back so that you can drizzle the colored chocolate over your pops.

    
    
23. 23
    

    Now let your pops dry and then you are done!
    Lyndsi and I preferred the way the cake pops taste after they have chilled in the refrigerator for a bit.

    I am so making these at the next baby shower I throw {that's right Kristyn}!

    How pretty are these bad boys?!

    
    

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