Prepare the chocolate cake according to the instructions on the box. Once it is ready, allow it to cool.
In a food processor, grind the chocolate cake until you obtain chocolate cake flour.
Pour the chocolate cake into a bowl and mix with the vanilla frosting. Mix well until a moist and manageable dough forms.
Roll the dough into balls with your hands and place them on trays lined with parchment paper. Chill the balls in the freezer for 10 minutes or in the refrigerator for about 2 hours or until they are hard and firm.
Melt the white chocolate in a double boiler.
Dip the cake balls in the chocolate and place them on the parchment paper, then return to the refrigerator to let the chocolate harden.
Divide the fondant into different colors and shape the cake pop sticks like the tee (the golf stick where the ball sits).
Then, using a rolling pin, roll out the white fondant and cover the balls, making small indentations to shape them like golf balls.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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