In a separate bowl mix the cake crumbs and the buttercream.
Sprinkle cake pops recipe.
For every 1 cup of cake crumbs add 1 2 tbs of buttercream.
Roll cake mixture into 1 inch balls and place on prepared pan.
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Cover and freeze for 2 hours.
Line a rimmed baking sheet with wax paper or parchment paper.
Return to pan and sprinkle with nuts.
Preheat oven to 350 f 177 c.
Whisk the flour baking powder baking soda and salt together in a medium bowl.
Once the cake is cooled use your hands or two forks and to crumble the cake into fine crumbs.
You can also great creative and use different cake frosting flavors or different colors of candy melts.
Repeat this until the sprinkles are distributed evenly among the crumbs.
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Insert a lollipop stick into center of each ball.
Grease a 9 inch springform pan.
Holding lollipop stick dip each ball into melted candy coating letting excess drip off.
Grease the bottoms of three 8 inch cake pans with butter and line with parchment or line two 12 cup cupcake tins with liners and set aside.
Preheat the oven to 350 degrees f.
You ll need 2 8 or 9 inch baked cake layers to make 24 cake pops.
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Add 1 tablespoon of sprinkles and mix it into cake crumbs.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together in a large bowl until creamed about 2 minutes.