BALLOON CAKE POPS

Balloon Cake Pops image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 54

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy rainbow chip frosting
2 cups each red, blue and yellow candy melts or coating wafers (12 oz of each color)
3 tablespoons shortening
54 paper lollipop sticks
54 pieces Cheerios™ cereal
Block of plastic foam
String or ribbon, if desired

Steps:

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 1 1/4-inch balls; place on cookie sheet. Shape each ball into balloon shape. Freeze until firm; keep refrigerated.
In microwavable bowls, microwave each color of candy melts and 1 tablespoon of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth.
Dip each lollipop stick about 3/4 inch into melted candy and insert into 1 cake ball halfway. Thread 1 cereal piece onto stick, pressing to adhere to cake ball. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip 18 cake balls into each color of melted candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Tie string or ribbon around balloon.

Nutrition Facts : Calories 190, Carbohydrate 23 g, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg