📖 Instructions

1. **Bake the Cake (or Cheat!)** Preheat your oven to 350°F (175°C). You can either bake a vanilla cake from scratch (use your fav recipe!) or grab a store-bought cake to save some time. Seriously, no judgement here! If you bake, let the cake cool completely. Pro tip: baking the cake a day ahead will make the whole process smoother.
2. **Crumble Time:** Once the cake is cool, crumble it into a large bowl. You want it pretty fine, so get in there with your hands (clean ones, of course!) or use a food processor. Avoid large chunks; we're aiming for a sand-like consistency.
3. **Mimosa Magic Infusion:** This is where the magic happens. In a small bowl, mix together the orange zest, champagne (or sparkling cider), and a tablespoon of orange juice. Start with a little liquid and add more gradually until the cake crumbs are moist enough to form a ball. Be careful not to add too much liquid—nobody likes soggy cake pops!
4. **Roll 'Em:** Roll the cake mixture into small, even-sized balls. A tablespoon-sized scoop works well to keep them uniform. Place the cake balls on a baking sheet lined with parchment paper and pop them into the freezer for about 15-20 minutes. This helps them firm up and stay on the sticks later on.
5. **Melt the Chocolate:** While the cake balls are chilling, melt your white chocolate or candy melts according to the package directions. I like to add a little bit of orange candy coloring to the melted chocolate for that mimosa-esque vibe. Keep the chocolate warm and smooth – you might need to add a teaspoon of coconut oil to thin it out.
6. **Dip and Decorate:** Remove the cake balls from the freezer. Dip the tip of a lollipop stick into the melted chocolate and insert it halfway into a cake ball. Then, carefully dip the entire cake ball into the chocolate, making sure it's fully coated. Gently tap off any excess chocolate. Before the chocolate sets, sprinkle with orange sprinkles, edible glitter, or a dusting of orange zest. Get creative!
7. **Set and Serve:** Place the decorated cake pops back on the parchment-lined baking sheet and let the chocolate set completely. You can speed this up by putting them in the fridge for a few minutes. Once set, arrange your Mimosa Morning Magic Cake Pops on a platter and prepare for rave reviews! Seriously, these are a crowd pleaser, trust me.