for 20 pops
- 1 box yellow cake mix, prepared according to package instructions
- ⅓ cup vanilla frosting (40 g)
- ¼ cup white chocolate (55 g), melted
- ½ cup water (120 mL), divided
- 1 ½ teaspoons gelatin, 1 packet
- ½ cup sugar (100 g)
- 2 oz condensed milk (55 g)
- ¾ cup white chocolate (125 g)
- light blue food coloring
- purple food coloring
- navy food coloring
- Calories 154
- Fat 4g
- Carbs 28g
- Fiber 0g
- Sugar 20g
- Protein 1g
Estimated values based on one serving size.
- Preheat oven to 350˚F (180˚C).
- Prepare the yellow cake batter according to package instructions and pour into greased pan.
- Bake until a toothpick comes out clean, about 30 minutes. Cool to room temperature.
- In a medium bowl, crumble the cake. Add vanilla frosting to give some moisture to the cake. If it is too dry add more frosting.
- Using a small ice cream scoop, portion the cake and shape into a ball. Repeat with remaining cake.
- Dip a popsicle stick tip into the melted white chocolate and insert into the cake balls. Freeze for at least 30 minutes.
- In a small bowl, add the 3 tablespoons of water and gelatin. Let bloom for 5 minutes.
- In a medium saucepan, combine ¼ cup (60 ml) water, sugar, and condensed milk. Bring to a boil over high heat.
- Remove the pan from the heat and add the bloomed gelatin. Whisk until well combined.
- Add the white chocolate to a bowl. Pour the condensed milk mixture through a sieve into the bowl of chocolate and let it sit for 2 minutes to soften the chocolate.
- Using a emersion blender, blend the chocolate until smooth. Transfer the mixture into a deep container such as a mug.
- Squeeze light blue, purple, then navy food coloring into the mug or bowl without stirring.
- Dip the frozen cake pop into the chocolate and twist as you pull up creating a marbled pattern.
- Stick in a piece of styrofoam and dry the pop completely. Repeat with remaining cake pops.