# Components:
→ Sweet Tea Cake
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 3 large eggs
04 - 2 cups all-purpose flour
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon salt
07 - 1/2 cup strong brewed sweet tea, cooled
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon
→ Cake Pop Mixture
10 - 1 1/2 cups prepared sweet tea cake, crumbled
11 - 1/3 cup cream cheese, softened
12 - 2 tablespoons powdered sugar
→ Decoration
13 - 12 ounces white chocolate or candy melts
14 - 1/2 cup Flamin Hot chips, finely crushed
15 - Candy eyes
16 - Colored sprinkles
17 - 24 cake pop sticks
# Directions:
01 - Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
02 - In a large bowl, beat butter and sugar until pale and fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition.
03 - In a separate bowl, whisk together flour, baking powder, and salt.
04 - Gradually blend the dry mixture into the butter mixture, alternating with sweet tea. Add vanilla extract and lemon zest, mixing until combined.
05 - Spread batter evenly in prepared pan. Bake for 27–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
06 - Crumble cooled cake into a large bowl. Add softened cream cheese and powdered sugar. Mix until a dough-like consistency is achieved.
07 - Roll mixture into 24 uniform balls. Arrange on a lined baking sheet and freeze for 20 minutes to firm.
08 - Melt white chocolate or candy melts in a microwave-safe bowl according to package instructions.
09 - Dip the tip of each cake pop stick in melted chocolate, then insert halfway into each cake ball.
10 - Dip each cake ball in melted chocolate, allowing excess to drip off. While wet, sprinkle with crushed Flamin Hot chips, then apply candy eyes and colored sprinkles for monster decorations.
11 - Stand cake pops upright in a Styrofoam block or cake pop stand. Leave until chocolate is fully set.
