Briefly freezing the cookie dough-like cake balls made them firm enough to stay put on their sticks, and also helped set the coating of melted chocolate chips (chips worked better than bar chocolate because their stabilizers created a smooth, snappy coating).
We like to use a 2-cup liquid measuring cup to melt the chocolate; its tall, narrow sides allow for easier coating of the cake balls. You’ll need a floral foam block (available at craft stores and online) to stand the cake pops upright as the coating sets. If you’re unable to find one, stand the dipped cake pops upside down on a parchment paper-lined baking sheet (note that this will give the tops a flat appearance). To make different colors for the coating, add drops of food coloring to the melted white chocolate chips.
Party Cake Pops
Makes: 36 cake pops. Start to finish: 4 hours
1 1/2 cups (7 1/2 ounces) all-purpose flour
1 cup (7 ounces) granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup sour cream
1 large egg plus 2 large yolks, room temperature
1 1/2 teaspoons vanilla extract
1/4 cup milk
2 tablespoons confectioners’ sugar
2 1/2 cups (15 ounces) white chocolate chips or semisweet chocolate chips
Lollipop sticks
Multicolored nonpareil sprinkles
Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch square baking pan, line with parchment paper, grease parchment, and flour pan.
Whisk flour, granulated sugar, baking powder, and salt together in bowl of stand mixer. Fit stand mixer with paddle; add butter, sour cream, egg and yolks, and vanilla; and beat on medium speed until smooth and satiny, about 30 seconds. Scrape down bowl with rubber spatula and stir by hand until smooth and no flour pockets remain.