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" I used to have some serious issues with cake pops. They&amp;#039;re cute, but I can barely shut my kitchen cupboards as they are. Adding another pan that I&amp;#039;d use once, maybe twice, a year would be a serious hazard anytime anyone went for the muffin tin. Cake pops are also way too small. Sure, they&amp;#039;re meant to be mini treats. But going for seconds or thirds always seems taboo, like everyone&amp;#039;s judging you for wanting a second bite (that&amp;#039;s all it is!) of cake. I don&amp;#039;t want a ping-pong ball sized portion or &amp;quot;just a sliver,&amp;quot; I want a big &amp;#039;ole tennis ball of a piece.   No one&amp;#039;s stopping you from making these cake pops as jumbo as you&amp;#039;d like them to be. And you don&amp;#039;t need any special tools either. To assemble them, crumble cake into tiny pieces then stir in frosting until you have a moist (sorry, it&amp;#039;s a necessary descriptor), moldable mixture. You may be surprised by how satisfying it is to destroy a freshly baked cake with your bare hands. All what&amp;#039;s left after that is scooping the cake balls, covering them with ganache and going crazy with the sprinkles.   Play around with whatever cake and frosting combination suits your party. Vanilla cake with vanilla frosting will always win with my friends, as I bet they would with yours too. Just make sure that whatever flavors you choose would taste delicious covered in chocolate, which would be hard not be. The white chocolate coating is key for the amazing pink coating. You want the pink ... and the chocolate drizzle...and the rainbow sprinkles. The red M&amp;amp;amp;M is the unskippable cherry on top.  Get the recipe. Follow Delish on Instagram.  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/videos/a47547/how-to-ice-cream-cake-pops-cones/>