Make that special someone's birthday one to remember with these cake pops.
- 583g packet chocolate fudge cake mix
- 1/4 cup (60ml) bought chocolate frosting
- Icing sugar mixture, to dust
- 300g white chocolate melts (or pink candy melts)
- Pink food colouring gel
- Pink and purple sprinkles, to decorate
- 1 cup (150g) pure icing sugar, sifted
- 1 eggwhite
- Preheat the oven to 180C. Grease and line the base of a 20cm round (base measurement) cake pan with baking paper.
- Make the chocolate cake following packet directions. Spoon into the prepared pan and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes before turning onto a wire rack to cool completely.
- Break the cake into small pieces and transfer to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl. Add the chocolate frosting and stir to combine.
- Line an oven tray with baking paper. Dust a clean work surface with icing sugar mixture. Shape mixture into a 2cm-thick disc. Use a 3-cm pastry cutter to cut discs from the cake mixture and place on the lined tray, rerolling any excess cake mixture. Loosely cover with plastic wrap and place in the fridge for 1 hour or until firm.
- Place the white chocolate melts or candy melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts. Add pink colouring and stir to combine.
- Dip the end of 1 lollypop stick in chocolate then insert into the bottom of the disc. Return to the tray. Repeat with remaining cake discs.
- Dip 1 cake pop into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Use a small knife to spread chocolate around the side to create a textured-icing look. Insert the cake pop in the polystyrene to stand upright. Sprinkle the top with sprinkles while chocolate is still melted. Repeat with remaining cake pops and chocolate. Set aside for 15 minutes to set.
- To make the royal icing, place the sifted icing sugar in a small bowl. Gradually add a little of the eggwhite, in batches, stirring well between each batch until a firm paste forms (icing should be able to hold it