I made a box of yellow cake mix as directed. Once completely cooled, I crumbled the cake and added about 3/4 of a can of Dulce de Leche. I formed 36 cake balls and placed them on wax paper. I let them harden a bit in the freezer while I prepared the melting candy and sprinkles.
I dipped the sticks in the melted almond bark and then placed them in each cake ball. Then I put them back in the freezer for a minute or two to make sure the sticks were secure.
Then I dipped and sprinkled them.
Once the candy coating was completely hardened, I individually wrapped them with plastic wrappers from Michael’s and glitter tape I had left over from this project. The gold glitter in the sprinkles and the tape make them feel about as fancy as a cake pop can. They look great and taste great too!