Cauldron Cake Pops

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Cauldron Cake Pops
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  1. 1
  2. box Betty Crocker® SuperMoist® dark chocolate cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 1
  5. cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)
  6. 4 1/2
  7. cups black candy melts
  8. 6
  9. teaspoons shortening
  10. 1
  11. cup green candy melts
  12. 35
  13. paper lollipop sticks
  14. Black string licorice, cut into 35 (2-inch) pieces
  15. Block of plastic foam
  1. 1 Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  2. 2 In medium microwavable bowl, microwave black candy melts and 4 teaspoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with green candy melts and remaining 2 teaspoons shortening. Dip tip of 1 lollipop stick about 1/2 inch into melted black candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in black candy (do not tap off excess). Place cake balls, tops down, on cookie sheet. Let stand until set.
  3. 3 Spoon green candy onto flat side of each cake ball. Immediately attach licorice to look like handle. Poke opposite end of stick into foam block. Let stand until set.
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