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Here is another site with some fun cake pops! Cake Pops

Ingredients

1 box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker® Rich & Creamy frosting (any non-chip, no-nut flavo)
3 bags (14 oz each) yellow candy melts
48 paper lollipop sticks
Block of white plastic foam
48 orange heart sprinkles
96 yellow heart sprinkles
96 orange wildflower sprinkles
96 blue or green minj confetti sprinkles

Directions

Make and bake cake mix in 13×9-inch pan as directed on box. using water, oil and eggs. Cool completely.

Crumble cake into bowl. Add frosting; mix well.

Roll into 1-inch balls; onto waxed paper-lined cookie sheet.

Freeze until firm. Keep refrigerated.

In microwavable bowl, microwave 1 bag of candy melts uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth.

Remove several cake balls from refrigerator at a time.

Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway.

Dip into melted candy to cover; tap off any excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into foam block. Let set.

Reheat with remaining candy and cake balls.

With toothpick, dot small amount of leftover melted candy on cake pop for beak; attach 1 orange heart sprinkle, pointed side out. With same technique, attach 2 yellow sprinkles for wings, pointed side out, on sides of pop; attach two 2 orange wildflower sprinkles at bottom of pop for feet; and attach 2 blue sprinkles for eyes.

Recipe found here: Spring Chicks Cake Pops

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