*Pre-made "cake dough" to make at least 12 cake pops ("cake dough" is made by mixing a fully-baked cake with frosting to make a pliable compound that can be rolled or sculpted to make cake pops). This cake dough is made with scratch-baked cake & homemade frosting. It's delicious!
*12 lollipop sticks
*12 oz of compound chocolate (candy melts), 6 oz each of 2 colors
*3 types of sprinkles (approximately 2 Tablespoons of standard sprinkles, nonpareils, and sugar crystals, and approximately 1 Tablespoon of candy-shape-sprinkles & designer sprinkle mixes). Choose a theme from those listed, or request your own!
*Reusable 18-hole cake pop stand (as shown in the last 2 photo, with the 4th of July-themed and Tiny Cake cake pops)
The following will NOT be included in the kit, but will be necessary for creating cake pops:
*1-2 microwave safe containers for melting the candy melts / chocolate. Here are the small cups I use in the demo video. And I use these silicone measuring cups for melting larger quantities of chocolate.
*Microwave with the option to reduce power (heating level) to 50%
*Refrigerator, to store your "cake dough" before use. Once cake pops are made, they can be stored at room temperature for about 7 days, in fridge for about 10 days, or in freezer for up to 1 month.
The following items are recommended, but not necessary:
*A Tablespoon measuring spoon
*Vegetable oil, vegetable shortening, coconut oil, paramount crystals, or Wilton's EZ-Thin for thinning the candy melts (approximately 1-2 tsp per 6 oz of chocolate)
*Small bowls & spoons for holding & sprinkling the sprinkles
*Toothpick or "cookie scribe" for popping air bubbles on the cake pops
*Table knife for tapping extra chocolate off the cake pop