Graduation Cake Pops Gold (Print Version)

Colorful cake pops in school hues topped with shimmering gold sprinkles for a festive celebration.

# What You Need:

→ Cake

01 - 1 box 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 ounces 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 incorporate powdered sugar, then add milk, vanilla extract, and salt. Continue beating until mixture reaches smooth and fluffy consistency.
03 - Crumble cooled cake into a large bowl. Add frosting in small increments, mixing until the combination holds together without becoming overly moist.
04 - Roll mixture into 24 uniform balls approximately 1 tablespoon each. Arrange on parchment-lined baking sheet and refrigerate for minimum 1 hour or freeze for 30 minutes.
05 - Melt small amount of candy melts. Dip stick end into melted candy and insert halfway into each chilled cake ball to anchor securely.
06 - Melt candy melts in separate bowls following package instructions. Add shortening if desired for improved fluidity. Dip each cake pop into selected school color, removing excess by gentle tapping.
07 - Immediately after dipping while coating remains wet, sprinkle with gold sprinkles or edible glitter. Position upright in Styrofoam block to set completely.
08 - Allow coating to harden completely before serving or packaging for optimal appearance and texture.

# Expert Advice:

01 -
  • They're showy enough to impress, but honestly forgiving once you get the rhythm down—nobody will know if your first few rolls weren't perfectly round.
  • This recipe gives you an excuse to use your school colors in the most delicious way possible, making every bite feel like part of the celebration.
  • You can make them in advance and store them for a week, which means less stress on the actual day.
02 -
  • Cake ball moisture is everything—too wet and they'll never hold together, too dry and they'll crack the moment you dip them in warm candy melts, so that 1/2 to 3/4 cup frosting ratio is genuinely important.
  • Your candy melts need to be thin enough to flow but thick enough to coat, and that shortening or coconut oil solves this without affecting flavor—it's worth the extra step.
03 -
  • Keep your candy melts at the right temperature by reheating gently for 10 seconds at a time if they start to thicken—overheating breaks them down and makes them grainy.
  • If a pop cracks during dipping, quickly dab it with a little extra coating and gold sprinkles, and honestly, nobody notices once it's sitting among two dozen others.
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