¼ cup butter, softened 2 ⅔ cup powdered sugar 2 tablespoon milk ½ teaspoon vanilla
Chocolate-Covered Cherry:
Use chocolate cake mix, Almond Frosting, semisweet or dark chocolate, and chocolate-flavored candy coating for dipping. Before freezing the mounds of dough in Step 2, form each mound around a well-drained maraschino cherry.
Cookies and Cream:
Use white cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. Stir 1 cup crushed chocolate sandwich cookies with cream filling into crumbled cake. After dipping pop, sprinkle with 1/2 cup crushed chocolate wafer cookies while coating is still wet.
Peanut Butter Cup:
Use chocolate cake mix, Peanut Butter Frosting, chocolate-flavored candy coating and semisweet or dark chocolate for dipping. Stir 1 cup chopped chocolate-covered peanut butter cups into crumbled cake. After dipping pops, sprinkle with 1 cup finely chopped dry roasted peanuts while coating is still wet.
Carrot Cake:
Use carrot cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. After dipping pops, sprinkle with 1 1/2 cups finely chopped toasted pecans while coating is still wet.
Tiramisu:
Use yellow cake mix, Coffee Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. After dipping pops in white chocolate, sprinkle with 1/4 cup crushed chocolate-covered espresso beans while chocolate is still wet.
Coconut:
Use white cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. Stir 1 cup toasted flaked coconut into crumbled cake. After dipping pops in white chocolate, sprinkle with additional 1 cup toasted flaked coconut while chocolate is still wet.
Lemon Cream:
Use lemon cake mix, Lemon Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. After dipping pops in candy coating, sprinkle with 1/4 cup finely crushed hard lemon candies (drops) while chocolate is still wet.
Ultimate Chocolate:
Use devil’s food chocolate cake mix, Chocolate Frosting, and chocolate- flavored candy coating and dark chocolate for dipping. After dipping pops, sprinkle with 1/4 cup miniature semisweet baking pieces while chocolate is still wet.
Birthday Cake:
Use confetti cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. If desired, tint vanilla candy coating with paste food coloring. After dipping pops, sprinkle with 2 tablespoons decorative confetti candies while coating is still wet.
Chocolate Mint:
Use white cake mix, Peppermint Frosting, chocolate-flavored candy coating, and semisweet or dark chocolate for dipping. Stir 1 cup miniature semisweet baking pieces into crumbled cake. After dipping pops in chocolate, sprinkle with 1/2 cup shaved layered chocolate mint candies.
Red Velvet:
Use red velvet cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. Reserve 1/2 cup crumbled cake. After dipping pops in white chocolate, sprinkle with reserved crumbled cake.
Tip:
If you don’t want pops to have a flat side, poke the ends of the lollipop sticks into Styrofoam or floral foam to suspend the pops until chocolate is set.
Make-Ahead Directions:
Layer cake pops between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 1 month.
Almond:
Prepare frosting as directed, except substitute 1/2 teaspoon almond extract for the vanilla.
Chocolate:
Prepare frosting as directed, except substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the powdered sugar.
Coffee:
Prepare frosting as directed, except add 1 1/2 teaspoons instant espresso coffee powder or instant coffee crystals. Mix with the 2 tablespoons milk to dissolve before adding.
Lemon:
Prepare frosting as directed, except substitute lemon juice for the milk and add 1/4 teaspoon finely shredded lemon peel.
Peanut Butter:
Prepare frosting as directed, except beat 2 tablespoons peanut butter into butter before adding powdered sugar.
Peppermint:
Prepare frosting as directed, except substitute 1/8 teaspoon peppermint extract for the vanilla.
Raspberry:
Prepare frosting as directed, except beat 1/4 cup seedless raspberry jam into butter before adding powdered sugar. Use one 1 tablespoon milk and omit vanilla.
