Tennille Lampe grew up in St. Louis, and started baking as a side hustle in Kansas City. After a few years of pop-ups gained her a following, she opened Oh My Gooey as its own shop in the Northland.

"I plan to do a white cake pop with a strawberry buttercream and a blood orange ginger yolk. My concerns are not the inside of the egg. My concern is definitely the outside. This is spooky.

If the cake ball starts to get warm and slide off the stick while you are dipping, put it in the refrigerator for 10 minutes to firm back up, then continue dipping. Let the pops sit until the ...