Cake pops - chocolate coated cake balls

Here is an interesting recipe of quick dessert which looks attractive and tastes yummier. Kids are surely going to love it..

For basic microwave cake for pops
1. 1-1/2 cup maida
2. 2 tbsp coco powder
3. 1/3 cup powdered sugar
4. Pinch of baking powder
5. Pinch of baking soda
6. 2 tbsp unsalted butter
7. 3 tbsp oil (any refined cooking oil like soybean or sunflower that does not have odor/taste)
8. Milk as required

For pops
1. Basic chocolate cake as prepared above
2. 1 Chocolate bar (you can also use a white cooking chocolate)
3. Color vermicelli or sprinklers
4. 3-4 tbsp powdered sugar
5. Cake pop sticks (Bamboo skewers cut into half)

Basic microwave cake:
1. Sieve maida, coco powder, powdered sugar, baking powder, baking soda together
2. Mix butter and oil with the maida mix and gently rub 
3. Add milk as required mixing slowly such that the batter has cake batter like consistency
4. Rest for 2-3 mins. Prepare a microwave safe bowl with greasing and dusting.
5. Pour the cake batter in the bowl.
6. Cover with the lid and microwave on high for 3 mins. Open and release the steam. Again microwave on high for another 2 mins. 
7. Turn the cake and let the steam release completely. Your basic chocolate cake for making pop is ready. Cool it to room temperature before using

Alternatively you can use any vanilla cake and follow remaining procedure for making pops.

Cake pops:
1. Take the cake in bowl and crumble it form cake crumbs
2. Add powdered sugar and mix well (Use very little milk if the mix is too dry)
3. Divide the mix in equal portions and roll into small size balls. Keep aside
4. Now melt the chocolate with double boiler method. Keep the hot water around to maintain chocolate consistency to melted.
5. First dip one side tip of the stick in chocolate and roll over such that the tip is covered with chocolate. Insert the stick in one of the balls. Repeat for all balls. Let it set for few mins inside fridge. 
This will give stiffness to the pop tick and cake ball joint.
6. Now gently roll each cake pop in melted chocolate, sprinkle the color vermicelli or sprinklers on it and set aside.
7. Refrigerate for 5 mins so that the chocolate layer sets 
Server your cake pops at room temperature.

Here is another version where I have used desiccated coconut and color saunf for decoration.