Make ahead instructions: I always make the cake 1 day ahead of time. Cool completely then wrap in clingfilm and store at room temperature. You can also freeze it ahead of time and store for 1 month in the freezer. Simply leave to thaw completely before crumbling it into your frosting. You can also store the un-dipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator then continue from step 6 onwards. If you want to freeze the finished cake pops, you can do for up to 6 weeks once the coating has fully set. When you want to eat them, remove from the freezer and defrost overnight in the fridge.
Keyword buttercream, cake, cake pop, caramel, chocolate, icing, salted caramel, sprinkles, vanilla, white chocolate