1-First Step: Gather all tools and ingredients for mise en place. Line a baking sheet with parchment paper for chilling balls. Have a styrofoam block ready for drying pops upright. Preheat oven if baking cake from scratch, typically at 350°F for box mixes.

2-Second Step: Bake one 9×13-inch cake using your preferred mix or recipe, following package directions. Box mixes take 25-30 minutes; from scratch around 35 minutes. Cool completely on a wire rack, about 1 hour, to avoid crumbly mixtures later. This base works for chocolate cake pops or vanilla versions.

3-Third Step: Crumble the cooled cake into a large bowl using your hands or a fork until fine like sand. Add 1/2 cup frosting first, mixing with a spoon or hands until it resembles dough. Test by rolling a small ball; add more frosting up to 1 cup if dry. For no bake cake pops recipe, crush 4 cups cookies instead of cake.

4-Fourth Step: Scoop 1-tablespoon portions and roll into tight 1-inch balls. Place on prepared sheet. Insert lollipop sticks halfway into each ball. Chill in fridge for 20-30 minutes to firm up, preventing cracks during dipping.

5-Fifth Step: Melt 12 oz candy melts in a microwave-safe bowl. Heat in 30-second bursts, stirring between until smooth, about 2 minutes total. Stir in 1 tsp shortening for thinner consistency. Keep warm over a double boiler if needed. Use colored melts for cake pops decorating ideas.

6-Sixth Step: Dip each chilled pop into coating by submerging straight down, then lift and tap gently on bowl edge to remove excess. Rotate for even coverage. Add sprinkles or drizzles immediately while wet. Stand in styrofoam to dry for 1 hour.

7-Final Step: Once set, arrange in a stand for display. Yields 40-50 cake pops. Serve at room temp for best texture. Adapt for dietary needs by using GF cake in step two or vegan melts in step five. This cake pops recipe for beginners shines with practice. For more inspiration, see this easy cake pops guide.