These promise to be the simplest cake pops on the market! You've seen cake pop turkeys, lambs and flags, but basketballs will be much more simple — they're already round! No crumbling, no sticky icings, no game changers.
Preheat the oven to 325 degrees F.
Take each cake-pop tray and rub vegetable shortening in each mold. Sprinkle with flour until coated. Set aside.
Mix the batter by combining the cake mix and instant pudding mix in a large bowl. Stir together. Add water as specified on the back of the cake mix box. Mix thoroughly. Add oil. Mix thoroughly, and then add the eggs one at a time, mixing thoroughly with each addition.
Fill each mold in the bottom cake-pop tray to just a little over full.
Gently place the top cake-pop pan on top and latch closed. Bake for 15 to18 minutes.
Allow to cool completely before opening pan. Gently remove the cakes. If a ring has developed, making your ball look more like a planet, cut off using a sharp knife.
Melt down a few disks of the candy coating according to the manufacturer's instructions. Poke a hole into the ball. Then dip the end of the stick into the chocolate and put back into the hole you created. Place finished pops aside and allow to set while repeating these steps on the remaining cake pops.
To mix the chocolate coating, melt down the remainder of the bag of candy melts, along with 6 teaspoons of vegetable shortening. Microwave for 30 seconds, stirring after each interval. Repeat until the candy melts are the desired consistency.
Dunk each pop into the chocolate until covered. Remove quickly and carefully tap off any excess chocolate. Place pops in Styrofoam or small vases to allow the candy to set if desired.
If you would like to cover the cake pops with sprinkles, pour a large amount of sprinkles into a bowl and roll the cake pop in the sprinkles. Once done, set aside to set.
Melt brown candy melts, as you did before, and pipe onto cake pops to create the basketball lines.
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