LADYBUG CAKE POPS

Ladybug Cake Pops image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h40m

Yield 54

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy dark chocolate frosting (from 1-lb container)
4 cups red candy melts or coating wafers (24 oz)
2 tablespoons shortening
54 paper lollipop sticks
Block of plastic foam
54 small round chocolate-covered creamy mints
1 cup black candy melts or coating wafers (6 oz), melted
108 candy eyes
108 pieces (1/2 inch) black string licorice

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 red candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip each lollipop stick about 1/2 inch into melted candy and insert into cake ball no more than halfway. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted red candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach mint for ladybug face. Let stand until set. Use melted black candy to attach candy eyes and licorice for antennae. Pipe melted black candy on cake pops for wings and dots. Let stand until set.

Nutrition Facts : Calories 320, Carbohydrate 56 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 140 mg