First off, I should explain that I am not a cook, and over the past year, I have been trying to become one. It is neither natural or easy for me to do. Like every new cook, I imagine everything is going to be easy, breezy. I mean how hard can a cake pop be right? Whats more, I decide I'm going to tackle fondant cake pops!
Lessons I learned: Do not use extra moist cake batter. Make sure your butter cream frosting is thickened to the correct consistency using powdered sugar, so it doesn't melt... (averts eyes). Chocolate is a mysterious thing, and if it gets too hot, it begins to re harden (you can add a touch of vegetable oil to help it stay fluid but it will take longer to set). Never refrigerate cake pops to get them to harden faster...cake pops can take up to a week to harden...so plan accordingly.
With that said, I started making mine on Sunday for a school party on that following Tuesday...yep 2 days. Needless to say, it was a nightmare, and this is how it went down. I wanted to make what my dinosaur wanted to bring to his class, but I needed a way to make it the healthiest version of what he was requesting as possible...so I took three separate cake mixes (white, chocolate, and strawberry), halved the mix of all three, and substituted flax gel and applesauce for eggs and oil.
White cake turned out like the picture above. Since I used extra moist cake mix, I didn't need to add icing to the crumbled cake, everything just stuck together, and three cake mixes and a lot of baking later I had this:
It's true, I cant make perfect servings to save my life, but figured 5 and 6 year old kids are not going to be that critical. Why did I make them cubed? Well I was attempting to stick with my dinosaurs birthday party that is coming up this Saturday. Now I'm going to fast forward through some fondant coloring, thickening, breaking, cracking, playing with a Play Dough Fun Factory and show you this:

Before you ask, who doesn't use a Lite Brix box with holes punched through it to keep their cake pops up? Hmm?! Anyway, the sheep are covered in white chocolate and turned out amazing. The other two I had iced with butter cream frosting that was not thick enough and were beginning to melt. Thick syrup was dripping out the bottoms. I was freaking out. I didn't know what to do. I panicked and forgot to consult the google gods before making my decision, and into the fridge they went. Confident that I saved the day, I went back to my computer and found that I was completely wrong!!!! I read where letting them come to room temp while in a cardboard box might save them so....

The white powder at the bottom is a combination of powdered sugar and corn starch, which will hopefully keep them from melting when they thaw. I get to his school this morning, going over everything in my head that led me up to this moment. The worrying, the laboring, the laughter all cycling in my thoughts just as the box slides off the box of juices, and lands upside down on the ground. Thankfully, the box had a lid, and the only casualty was a sheep eye. I just hope the kids love them.