I’m craving summer. And, somehow that means I’m craving sunshine and rainbows and lollipops. Which therefore means it’s time to make up a treat that encapsulates all such wondrousness into one little bite-sized dessert. These Rainbow Cake Pops are surprisingly simple to make. And wouldn’t they be lovely wrapped in White chocolate? That was the original plan, except for the fact that I decided to over melt my white chocolate chips, thus leaving us with red candy melt playing backup. Still, they are a quick, fun little treat. You really ought to make them. Isn’t it time we all took a bite out of summer?

Rainbow Cake Pops

• 1 box Yellow Cake, mixed into a batter according to package directions
• 1 can vanilla frosting
• Food coloring in red, orange, yellow, green, blue, and purple
• 3 cups white (or red, or whatever color) candy melts

Preheat oven to 350 degrees. Line a muffin tin with cupcake wrappers. Set aside.

Separate the cake batter into six bowls with 1/2 cup of batter in each bowl. Tint each bowl with one of the colors of the food coloring. I used neon and traditonal food coloring to color my cake pops, but you’ll find an even brighter hue (if slightly bitter flavor) by using gel food colors.

Spoon each cake color into two cupcake wrappers, and bake in a muffin tin for 17-19 minutes, or until the cupcakes bounce back when pressed with a fingertip. Allow to cool completely.

In six small bowls, crumble each cupcake color by color into fine crumbs. Add just enough vanilla frosting to create a playdoh like consistency with each of the colors.

In your palm, press a small amount of red cake dough, then press a bit of orange on top. Follow with yellow, green, blue, and purple, then roll the dough into balls.

In a small, deep, microwave-safe bowl, heat the white chocolate chips JUST until they are melted (usually about 90 seconds or so). Stir until smooth.

Press the end of a sucker stick into the melted chocolate, then press that end into the center of your cake ball.  Allow the chocolate to harden at room temperature.

Gently dip the cake ball into the melted chocolate. Allow any excess to drizzle back into the bowl before sprinkling the cake pop into sprinkles. Turn the cake pop right side up and press the bottom of the sucker stick into a piece of styrofoam. Allow the cake pops to cool upright until ready to serve.

Once chocolate is hardened, serve the cake pops, or cover them and store them in the fridge for up to three days. Enjoy!

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