Graduation Cake Pops Gold (Print Version)

Festive cake pops in school colors decorated with sparkling gold sprinkles, perfect for graduations.

# What You'll Need:

→ Cake

01 - 1 box (14 oz) vanilla or chocolate cake mix with required ingredients (eggs, oil, water as listed on package)

→ Frosting

02 - 1/2 cup unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1 tablespoon whole milk
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Coating and Decoration

07 - 16 oz candy melts in two school colors
08 - 2 tablespoons vegetable shortening or coconut oil, optional for smoother consistency
09 - Gold sprinkles or edible gold glitter
10 - 24 lollipop sticks
11 - Styrofoam block for drying

# How-To Steps:

01 - Prepare the cake mix according to package directions. Allow to cool completely before proceeding.
02 - Beat softened butter until creamy. Gradually add powdered sugar, then milk, vanilla extract, and salt. Continue beating until smooth and fluffy.
03 - Crumble cooled cake into a large bowl. Incorporate 1/2 to 3/4 cup frosting gradually, mixing until the texture holds together without becoming overly wet.
04 - Roll mixture into 24 evenly-sized balls approximately 1 tablespoon each. Arrange on parchment-lined baking sheet and 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 melted candy and insert halfway into each cake ball for secure attachment.
06 - Melt candy melts in separate bowls following package instructions. Stir in shortening if desired for smoother consistency. Dip each cake pop into chosen school color, tapping gently to remove excess.
07 - While coating remains wet, immediately apply gold sprinkles or edible gold glitter. Position upright in Styrofoam block and allow to set completely.
08 - Ensure coating has hardened completely before serving or packaging for optimal presentation and texture.

# Expert Tips:

01 -
  • They look like professional bakery creations but come together in your own kitchen without any fancy equipment.
  • These cake pops freeze beautifully, so you can make them days ahead and actually enjoy the party instead of stressing in the kitchen.
02 -
  • The temperature of your cake ball matters more than you'd think—if they're too warm, they'll absorb into the candy melt and fall apart, so always chill first.
  • Adding just a little shortening or coconut oil to your candy melt transforms the texture from thick and clumpy to silky and professional-looking.
03 -
  • Double-dip for a thicker, more professional-looking coating that lasts longer and protects the cake inside from any humidity in the air.
  • Keep your candy melt at the right temperature by reheating it in short 10-second bursts rather than letting it sit on heat—overheated candy gets thick and clumpy.
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