Pioneer Woman Champagne Cake Pops

Directions

• Preheat and prep pans: Preheat the oven to 350°F, then spray a 9-by-13-inch baking pan with baking spray and line it with parchment paper. Line a second baking sheet with parchment too, since the cake balls will chill on it later.
• Mix the cake: Whisk 1 box vanilla cake mix, 1 cup sparkling wine, 3 large eggs and 1/2 cup vegetable oil in a large bowl. Pour the batter into the prepared pan and spread it evenly.
• Bake and cool: Bake for 20 minutes, until the cake bounces back when gently pressed. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack, remove the parchment and cool completely, about 1 hour.
• Whip the buttercream: Beat 8 tablespoons salted butter in a stand mixer with the paddle on medium speed until creamy, 1 to 2 minutes. Add 2 1/4 cups powdered sugar and 2 tablespoons sparkling wine, then mix on low until combined. Beat on medium-high for 1 to 2 minutes until light and fluffy.
• Make the cake dough: Crumble the cooled cake into the buttercream with your hands. Mix on low speed for about 1 minute, until a sticky dough forms.
• Roll and freeze: Scoop the dough into 1½-tablespoon balls and roll each one between your palms until smooth and round. Place them on the lined baking sheet and freeze for at least 1 hour and up to 12 hours.
• Melt the candy coating: Melt 3 cups white candy melts in a medium microwave-safe bowl in 15-second intervals, stirring between each, until smooth, about 45 seconds. Then pour the coating into a tall liquid measuring cup or glass so dipping is easier.
• Stick and dip: Let the frozen balls sit at room temperature for 5 minutes, then dip about 1/2 inch of a lollipop stick in the melts and push it halfway into a ball. Dip each ball into the coating, tap off the excess and set it upright on the baking sheet. If a ball starts to slide, chill it for 10 minutes first.
• Drizzle and decorate: Remelt the candy melts if needed and spoon about 1/3 cup into a piping bag or zip-top bag with the tip snipped off. Twirl each pop while drizzling, then sprinkle with the mixed nonpareils and sugar pearls while the coating is wet and let them set about 15 minutes.