1 homemade-from-scratch baked 9 x 13 inch sheet cake (any flavor) or 1 prepared packaged cake mix, baked
2 cups of cream cheese icing - homemade, or purchased
Chocolate Candy Melts
Take your baked cake and trim off any hard or crusty edges. Crumble into a large bowl. Spoon in the cream cheese icing, 1/2 cup at a time, and mix well with your hands.
Use only enough icing to be able to form a ball that will stick together, and not crumble. Depending upon the flavor of cake you use, or the dryness of the cake, you may need less or more of the icing.
Using a small cookie scoop, measure equal amounts and drop onto parchment paper or waxed paper. Roll the portions into balls, using your hands. Chill for 1 hour. If making cake balls, melt your chocolate coating slowly over a double boiler, being careful not to get any water in the chocolate, or it will seize. You can alternatively melt in the microwave, in 30 second intervals, until smooth and melted. Be careful not to scorch.
Using an ice tea type of spoon, dip the balls into a deep enough bowl, so that the ball is coated easily. Tap on the side of the side of the bowl, to get the extra chocolate off. Ease gently in a shaking motion, onto parchment or waxed paper. If making cake pops, dip a stick or firm straw, into a little melted chocolate, and then into the cake ball - being careful not to go all the way to the top of the ball. Refrigerate before continuing, for at least 1 hour.
To make the cake pops, dip the cake pops with sticks, into the chocolate coating, covering well. Let the excess drip off, by spinning the cake pop gently. You can now either stand it up on a styrofoam block to hold it until dry, or put the cake pop with the stick up, so the ball is at the bottom. While the chocolate is still wet, decorate with sprinkles, finely chopped nuts, coconut, or any other decoration of your choice.
This will make 40 - 48 cake pops or cake balls, depending upon the size that you make them.