Bubble Gum Cake Blow Pops

For the cake:

• 2 packets of Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix
• 1 box Duncan Hines Classic White Cake Mix
• 1-1/3 cup of 2% milk
• 3 large egg whites
• 7 tbsp. unsalted butter, room temperature
• 3 tbsp. sour cream

For the frosting mix:

• 1 can of Frosting Creations™ Frosting Starter
• 1 packet of Duncan Hines Frosting Creations Bubble Gum Flavor Mix

Other things you will need:

• 1 lb. dark chocolate candy coating
• 30 4-inch paper lollpop sticks
• 12" x 18" styrofoam block (at least 2" thick)
• Pink colored sanding sugar

1. Prep times: Cake: 20 min. Bake: 35 min. Cake Balls: 2 hrs.
2. Preheat the oven to 350. Grease and flour 2 9-inch round cake pans.
3. In a large mixing bowl, combine all the ingredients for the cake and beat on low speed with a hand mixer, scraping the bowl occasionally, until well-blended (2 minutes).
4. Pour the batter evenly into the cake pans, and bake for 35 minutes (or until a toothpick inserted in the center comes out clean). Cool completely.
5. Using a knife, remove all brown crust from all sides of the cakes to avoid brown specks in your cake balls. Then, using your hands, crumble the cake into a large bowl until it's a fine texture.
6. Add the remaining packet of Bubble Gum flavor mix to the Frosting Starter and thoroughly blend. Mix 4 tsp. of the frosting into the crumbled cake using the back of a large metal spoon until thoroughly combined.
7. The mixture should be moist enough to roll into 1-1/2" balls and hold their shape (if you need to add more frosting, add it in 1 tsp. increments until the desired moistness is achieved).
8. Roll the cake balls by hand and place them on a wax paper lined baking sheet. Chill for several hours in the refrigerator or freeze for 15 minutes.
9. Place the candy coating in a deep microwave-safe plastic bowl, and microwave for 30 seconds at a time (stirring in between) until fluid. During the coating process, reheat for 10 second intervals as needed.
10. Working one cake ball at a time (keeping the rest in the fridge), dip 1/2" of one end of a lollipop stick into the candy coating and insert it straight into a cake ball, pushing it no more than halfway through.
11. Then dip the cake ball into the candy coating until it is completely covered and remove in one motion (do NOT re-dip), rotating gently to allow the excess coating to fall off evenly.
12. Stick the base of the lollipop stick into the Styrofoam, and, while the coating is still wet, sprinkle with sanding sugar. Let dry completely before serving, wrapping or storing.