Special equipment: 40 lollipop sticks
For the vanilla cake: Preheat the oven to 350 degrees F. Grease a 9- by 13-inch cake pan. Mix together the sugar and butter until smooth. Add the eggs one at a time and beat until fluffy and light in color. Slowly begin adding the flour, baking powder, baking soda and salt, alternating additions of the dry ingredients with the milk. Mix in the vanilla extract. Pour the batter into the cake pan and bake for 30 to 40 minutes. Let cool completely.
For the vanilla frosting: Begin beating the butter until smooth. Slowly mix in the powdered sugar, a little at a time, until combined. Add the milk, vanilla extract and salt. Whip on medium-high speed to incorporate air and create a smooth texture, about 1 minute.
For assembly: Crumble the baked and cooled vanilla cake and add to a stand mixer. Add the vanilla frosting into the mixer one spoonful at a time on low speed. Let the mixture start to combine, adding more frosting as needed. The mixture will be pulling off the sides of the bowl when close to the desired texture. It will be a dense, cookie dough-like consistency when finished, not too sticky, but able to mold and hold itself together well.
Roll tablespoon-size portions of dough into balls. Place balls on a parchment-lined baking sheet and refrigerate for at least 20 to 30 minutes.
Meanwhile, melt chocolate over a double boiler over low heat, stirring occasionally to help it melt evenly and create a smooth texture. Place each cake ball on a stick and dip in the chocolate. Shake off any excess chocolate, making sure that the balls are evenly coated. Sprinkle with your favorite sprinkles and let dry.
The cool temperature will help the cake ball stick on the stick while dipping in the chocolate.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.