SCHOOL OF FISH CAKE POPS

School of Fish Cake Pops image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h20m

Yield 54

Number Of Ingredients 12

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1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Whipped whipped cream frosting (from 12-oz container)
2 cups purple candy melts or coating wafers (12 oz), melted
2 cups green candy melts or coating wafers (12 oz), melted
2 cups orange candy melts or coating wafers (12 oz), melted
3 tablespoons shortening
54 paper lollipop sticks
Purple, green and orange sanding sugar, if desired
54 pieces Fruity Cheerios™ cereal
Small black confetti candies
Block of plastic foam

Steps:

Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line 2 cookie sheets with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; place on 1 cookie sheet. Freeze until firm; keep refrigerated.
In 3 separate bowls, stir each color melted candy and 1 tablespoon shortening until smooth. Spoon 1/4 cup of each color candy into separate resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe fish fins onto prepared cookie sheet. Refrigerate 5 minutes.
Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator 1 at a time. Dip cake ball into melted candy to cover; tap off excess. Coat with sanding sugar. Immediately attach candy fins, cereal for mouth and confetti for eyes. Poke opposite end of stick into foam block. Let stand until set.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 85 mg