Break up your cake and place it into a mixer with a paddle attachment.

Add in your Marshmallow Cream. Mix it until it’s the consistency of play-doh and there are no lumps left in the batter.

Use a mini cookie scoop to measure out the cake balls. These don’t have to be neat, it’s just for measuring.

Take each ball and flatten in your palm. Add a few dehydrated marshmallows to the center and then roll them smooth.

Place the cake balls onto a cookie sheet lined with wax paper and place in the fridge for 10 minutes.

Melt your candy coating according to the directions. I like to melt them by putting them into a ceramic mug and heating at 70% power for 30 second intervals with lots and lots of stirring in between. It should be completely smooth and fall off the spoon in an even ribbon.

Remove the cake pops from the fridge, dip a lollipop stick into the melted candy and then insert it halfway into the cake ball. Set it aside and continue adding sticks to all of the pops.

Completely dip the cake pop and tap off the excess candy. Add any decorations desired. For the large marshmallow on top, add it to the wet chocolate and stand up to dry. For the pops on the graham cracker base, simply place the wet cake pop on the graham cracker square and dry.

To toast the marshmallows, use a kitchen torch to control the flame. Be careful not to melt the chocolate candy coating on the pop while toasting the marshmallow. Once it’s soft and melty, simply add a graham cracker to the top.