Gennie's Cake Pop Moons

Make the cake - Bake chocolate cake according to instructions

Make the crumbs - Put hot-out-of-the-oven cake into a large bowl and mix with egg beaters (stand mixer works, too), until all the large chunks are broken up into crumbs. 

Make the dough - Add about ½ C of chocolate frosting, mix. Add more frosting, little by little, until the mixture resembles the texture of play dough. 

Roll the balls - Roll the dough into similar sized balls (about the size of a pingpong ball - I use a dough scoop to measure), and chill for 30-60 minutes. 

Attach the sticks - While the dough balls are chilling, melt some of the candy melts following the directions on the package. Use a ratio of 1:3 black:white melts to get a nice moon color. For this step, I used 3 blacks and 9 whites. 

Put chilled cake balls on a flat surface, like a cookie sheet. Dip a cake pop stick into the melted gray candy melts and push it into a cake ball. Repeat with all of the cake balls. This step helps keep the cake pops on their sticks. Chill for 30-60 minutes (overnight is ok, too.) 

Dip the cake pops - Melt a larger amount of candy melts, using the 1:3 ratio of black and white. Put melted coating in a cup or a bowl. Holding the cake pop stick, dip each cake ball into the candy coating. The lumpier the better, since we’re making moons. Before the candy coating hardens (it hardens fast), add texture to your moon using any tools at your disposal (spoons and forks work great!) Put the dipped cake pop in a cake pop stand to harden. 

Add the shimmer - Once the cake pop is hardened, add the gray edible luster dust to the cake pop, using a food grade brush. 

Store - They can be stored room temperature for about a week, but they’ll last a few weeks if you store them in the fridge.