Make a cake (any sponge cake) as you would normaly.
Make a batch of frosting.
Mix the frosting into the crumbed cake mix.
Take a small amount in your hands and make into balls, putting onto a tray of greaseproof paper.
Put balls in the fridge to set.
Take balls out of fridge.
Take a 'Wilton' lolipop stick, (you can buy from Hobbycraft) and dip one end of the stick into the melted chocolate.
Push chocolate coated end of stick into ball and set aside.
You will be here:-
(some good tips in this video, and plenty more videos on Youtube that save a lot of frustration because you're forewarned...)
Nearly all Cake Pop info on the web is from America, and therefore they recommend using "Candy Melts" for the chocolate coating.
These are basically chocolate chips with a high oil content, often colored in bright shades.
I used Dr Oetker chocolate coating. This was fine.
This also has a high oil content and it therefore melts easily (but does take some time to dry as a result).
The best solution of all are chocolate chips high in cocoa butter (not vegetable oil) but these are hard to get hold of... scoopaway in Bristol on Gloucs Road may have them apparently!
If you want coloured chocolate, you can tint white chocolate with "oil based" colourings, such as gels from specialist cake shops, food colouring will probably be a let down!
Back to the process...
Melt the chocolate in a bowl over steaming water.
Do not let the water touch the bottom of the bowl.
Have chocolate deep enough to easily submerge the cake pop.
As soon as the chocolate has melted, take saucepan off the heat.
Take a cake pop on stick, submerge and pull out, do not twist or spin in the mixture, it will fall into the chocolate and you will lose it off the stick :(
Once chocolate has stopped dripping, put cake pop into large block of polystyrene that will not fall over.
If coating them in roasted chopped nuts, siverspoon sprinkles or crushed flake do this when the chocolate is still a bit wet so that it sticks.
I saved some as blank ones so that they could be decorated with decorating gels
(bought in a pack of white choc, dark choc, milk choc and toffee flavours) from Sainsburys.
I contemplated presenting them in...
Wine glasses with glass beads.
Fabric or paper covered polystyrene
...but in the end opted for nagging James to make special stands, painted white, with holes drilled into the stands at regular intervals, to a given depth... (we are just about still speaking ;)
Was worth it when I had lovely cake pops to give Harriet, Rhian and Karen for their 30th birthdays, though.