# Components:
→ Cake
01 - 1 box chocolate cake mix (400 g), plus package ingredients such as eggs, oil, and water
→ Frosting
02 - 1/2 cup cream cheese, softened (120 g)
03 - 1/4 cup unsalted butter, softened (60 g)
04 - 1 cup powdered sugar (100 g)
05 - 1/2 teaspoon vanilla extract
→ Decoration
06 - 14 oz white chocolate or candy melts (400 g)
07 - Assorted gel food coloring: green, blue, red, purple, as preferred
08 - 20 large candy eyeballs
09 - 2 tablespoons vegetable oil, optional for thinning chocolate
10 - Black decorating gel, optional for detailing
→ Assembly
11 - 20 lollipop sticks
12 - Sprinkles, optional for decorating
# Directions:
01 - Preheat oven and prepare chocolate cake as directed on package using required eggs, oil, and water. Bake until done, then transfer to a cooling rack.
02 - In a mixing bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy and well blended.
03 - Crumble cooled cake into fine crumbs in a large bowl. Add prepared frosting and mix until evenly combined and mixture holds together when pressed.
04 - Scoop out portions, about 1.5 tablespoons each, and roll into balls. Arrange on a parchment-lined baking tray.
05 - Place cake balls in freezer for 20 minutes until firm but not frozen.
06 - Melt white chocolate or candy melts in a microwave-safe bowl following package instructions. Stir in vegetable oil if a smoother coating is needed.
07 - Dip one end of each lollipop stick into melted chocolate, then insert halfway into cake ball to secure.
08 - Immerse each cake ball into melted chocolate, turning to coat evenly. Let excess drip off gently.
09 - While coating is wet, attach a candy eyeball to the center of each cake pop. Decorate with colored chocolate, food coloring, and sprinkles for monster effects. Use black decorating gel for additional detailing, if desired.
10 - Stand finished pops upright in a styrofoam block or cake pop stand to set. Allow to harden completely before serving.
