BABY BLOCK CAKE POPS

Baby Block Cake Pops image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h40m

Yield 42

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
1 cup pink candy melts or coating wafers (6 oz), melted
1 cup yellow candy melts or coating wafers (6 oz), melted
1 cup blue candy melts or coating wafers (6 oz), melted
6 teaspoons shortening
42 paper lollipop sticks
Block of plastic foam
1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing white icing

Steps:

Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch squares; place on cookie sheet. Freeze until firm; keep refrigerated.
In 3 separate bowls, stir each color melted candy and 2 teaspoons shortening until smooth. Dip tip of 14 of the lollipop sticks about 1/2 inch into melted pink candy and insert stick into 1 cake square no more than halfway. Repeat, dipping 14 sticks in yellow candy and 14 in blue. Return to cookie sheet. Refrigerate 20 minutes. Remove from refrigerator a few at a time. Dip each cake square into melted candy to cover (using same color to match stick); tap off excess. Poke opposite end of stick into foam block. Let stand until set.
On 1 side of each square, pipe white icing to look like a block. Pipe letter A, B or C within each outline. Let stand until set.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 115 mg