An excuse for cake pops

I am going to make these when I figure out an excuse to make them...
Maybe for my son's birthday in May, or maybe before, just because.
I am not a girly girl, but even I can't resist something so charming and seemingly easy to make.

Here's the link for the recipe. LINK to CAKE POP RECIPE

I am not one to use a can of frosting. Homemade buttercream is so much better and relatively easy to make. Here's the recipe for that:

BUTTERCREAM ICING

INGREDIENTS:

½ cup solid vegetable shortening

½ cup (1 stick) butter or margarine softened

1 teaspoon clear vanilla extract

Pinch of salt

4 cups sifted confectioners' sugar

2 tablespoons milk

Yield: About 3 cups of icing.

INSTRUCTIONS:

1. In large bowl, cream shortening and butter with electric mixer. Add vanilla and salt. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

2. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

3. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.