Ingredients:

  • Chocolate Cake Crumbs (from 1 box mix, yielding approximately 170g prepared cake)
  • 30 g Store-Bought Cream Cheese Frosting (used as a binder)
  • 95 g Brown Candy Melts or Chocolate
  • 12 Lollipop Sticks (6 inch)
  • 5 g White Decorating Gel or Icing

Instructions:

  1. Prepare cake crumbs: Ensure the chocolate cake is fully cooled. Crumble the cake finely into a large mixing bowl until no large lumps remain.
  2. Bind the mixture: Gradually add the cream cheese frosting to the crumbs, mixing until the consistency resembles dense clay or thick dough. The mixture should hold its shape firmly when rolled.
  3. Shape and prep for chilling: Divide the mixture into 12 equal portions. Roll each portion into an oval football shape. Place the shaped pops on a parchment-lined baking sheet.
  4. Insert sticks and chill: Melt a few candy melts. Dip the tip of each lollipop stick into the melted chocolate, then gently insert the stick about halfway into the base of each football pop. This secures the pop to the stick. Chill the pops for a minimum of 30 minutes (PT30M) until they are firm and cold.
  5. Coat the pops: Melt the remaining brown candy melts/chocolate according to package directions until smooth. Dip each chilled cake pop completely into the melted chocolate, allowing excess to drip off back into the bowl. Place the coated pops upright in a styrofoam block or lay them on parchment paper to set.
  6. Set the coating: Allow the chocolate coating to fully harden (this may require a second brief chilling period, depending on ambient temperature).
  7. Decorate: Once the coating is set, use the white decorating gel or icing to pipe the laces onto the top center of each football pop.