The cake: Simple White Cake (by: SCOTTOSMAN, allrecipes.com) with Classic Buttercream Frosting (by: Classic Cake Decorations, classiccakedecorations.com) dipped in colored white chocolate.
Simple White Cake
2 Cups white sugar
1 Cup butter
4 Teaspoons vanilla extract
3 Cups all-purpose flour
3 1/2 Teaspoons baking powder
1/2 Cup milk
1/2 Cup half & half
3/4 Cup sour cream
Directions: Preheat oven to 325 degrees. Grease desired cake pan In a medium bowl, cream sugar and butter. Then beat in the eggs one in at a time, stir in the vanilla, and mix in sour cream. Combine flour and baking powder and add it into the creamed mixture. Finally mix in the half & half and milk until mixture is smooth. Pour batter pan and bake for 50 minutes, or until top of cake springs up when pressed with finger tips.
The Frosting: Classic Cake‘s Classic Buttercream Frosting
4lbs. Drivert sugar
1 cup hot water
2lbs Hi- Ratio shortening
1 teaspoon salt
1 teaspoon butter-vanilla flavoring
Directions: Mix Drivert sugar, and hot water well until sugar is dissolved (about 20 minutes). Add shortening, salt and butter-vanilla and mix until fluffy (20 minutes) the longer you beat, the more volume you will get.
Assembling: To make the pops you need: wax paper, yellow milk chocolate, chocolate thinning flakes, cookie sheet, lollipop sticks, & styrofoam. You can use whatever type of decorations you want, but I used Nerds for the beak, flower sprinkles for the feet, and colored food makers for the eyes.
Follow the Cake Pops blog that I posted earlier:
Step 1: Cut your cake into four pieces and pick out any hard crusts it may have on it. Take your cut out cake and place it into a large bowl. Then using your hands crumble the cake until it is free of big cake chunks. Next add a little bit of frosting to the cake and mix with a spatula. Add enough frosting so the mix becomes slightly sticky, however if you add too much frosting, it may make your Cake Pops taste like uncooked cake (Yuck :/). So be careful! I suggest adding a smaller amount than you think then adjusting from there.
Step 2: Line your cookie sheet with wax paper. Form 1 1/2 inch balls with your frosting and cake mix and set onto the tray. Next place a stick into each ball and freeze the balls for about 20 minutes.
Step 3: Melt your chocolate and add thinning flakes until chocolate is smooth and very thin with no lumps, otherwise you will get chunky chocolate cake pops.
Step 4: Pull all of your cake balls out of the freezer, take a lollipop stick and dip it 1/2 an inch into the melted chocolate and stick it directly into the cake ball (this will keep the cake from falling off of the stick when you dip it in the chocolate). Repeat this for all the pops. Freeze the pops for an additional 5 minutes.
Next Decorate! and get creative! Just make sure to stick on your decoration before the chocolate dries!