What you'll need

Directions

WORKING METHOD

Use prepared leftover baker’s request white cake- this is a great use for cake bellies.  Use 2 pounds frozen cake, grind in food processor until the mixture resembles sand, mix in 5 oz buttercream.  Mix until very well combined, kneading as needed.  Lightly spray a cake popsicle mold with pan spray, using a #8 gray scoop, deposit prepared filling into molds, scrape the tops and insert a popsicle stick.  Freeze overnight.

Melt white coating chocolate; for every 1 pound of white coating chocolate, add in 5 oz melted shortening, then color with gel colors.  If using either milk or dark coating chocolate, do not add shortening. Unmold frozen pops; dip in prepared chocolate and place on a papered sheet pan to dry. Fill multiple pastry bags with the remaining colors. Decoratively drizzle each pop as desired and immediately decorate with sprinkles before chocolate sets up.