DAINTY DAISY CAKE POPS

Dainty Daisy Cake Pops image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 54

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Whipped cream cheese frosting (from 12-oz container)
2 cups pink candy melts or coating wafers (12 oz)
2 tablespoons shortening
2 cups purple candy melts or coating wafers (12 oz)
54 paper lollipop sticks
Block of plastic foam
1 cup white candy melts or coating wafers (6 oz), melted
54 yellow candy-coated chocolate candies

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. Freeze until firm; keep refrigerated.
In microwavable bowl, microwave pink candy melts and 1 tablespoon of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with purple candy melts and remaining 1 tablespoon shortening. Dip tip of 1 lollipop stick about 1/2 inch into melted 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 half of cake balls into pink candy and half into purple candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set.
With melted white candy, pipe daisy petals on top of each cake pop. Place 1 candy in center of each. Let stand until set.

Nutrition Facts : Calories 170, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 90 mg