1 box cake mix (cook as directed on box for 13 X 9 cake)

1 can frosting (16 oz.)

1 package chocolate bark (regular or white chocolate) or candy melts

Lollipop sticks

Styrofoam Block

 

Candy Writers (Candy writers are colored chocolate (candy coating) in a tube that can be melted and then used to paint molds or add details to candies and baked goods)

Edible Ink Pen

Jimmies, Sprinkles, sugar pearls, confetti sprinkles, Small candies, etc

 

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)  You may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.  Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package.  Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.) Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. Place in a styrofoam block to dry.