Ingredients:

  • 430g white or chocolate cake mix
  • 240ml water
  • 115g vegetable oil
  • 3 large eggs
  • 225g softened cream cheese
  • 115g unsalted butter, softened
  • 250g powdered sugar
  • 5ml vanilla extract
  • 340g black candy melts or semi-sweet chocolate
  • 5ml coconut oil
  • 115g black fondant
  • 55g yellow or gold fondant
  • 24 lollipop sticks (4 inches)

Instructions:

  1. Bake the cake according to package instructions. Once cooled completely, crumble the cake into a bowl using your hands or a fork until you have fine, uniform crumbs.
  2. Beat the butter, cream cheese, powdered sugar, and vanilla until smooth. Gradually fold in the cake crumbs until a stiff, dough-like consistency forms.
  3. Roll the mixture into 1-inch spheres and place on parchment paper. Chill in the refrigerator for 60 minutes to firm up the structure.
  4. Melt the black candy melts with coconut oil in 30-second bursts. Dip the tip of a lollipop stick into the chocolate, insert it halfway into a chilled cake ball, and then submerge the entire ball into the melted chocolate. Gently tap your wrist to remove excess coating.
  5. Roll out the black fondant and cut into small 3/4-inch squares, flattening them slightly. Roll a tiny sliver of yellow fondant into a thin string for the tassel.
  6. Attach the square fondant cap to the top of the set cake pop with a tiny dot of melted chocolate, then press the tassel into the center.