Halloween Cake Pops

    1 baked and cooled 13 x 9-inch cake

    1 1/4 cup frosting

    1 package (14 to 16 ounces) green candy coating

    1 package (14 to 16 ounces) yellow candy coating

    1 package (14 to 16 ounces) orange candy coating

    1 package (14 to 16 ounces) white candy coating

    48 lollipop sticks

    Black gel frosting or decorating icing (tube)

    White gel frosting or decorating icing (tube)

    Halloween sprinkles


*Prepare a cake from a mix according to package directions or use your favorite recipe. Cake must be cooled completely.


Line baking sheet with waxed paper. Crumble cake into fine crumbs in large bowl.


Add frosting to cake crumbs; mix until well blended. Roll into 1 1/2-inch balls (about 2 tablespoons cake mixture per ball); shape into squares or triangles. Place on prepared baking sheet. Cover with plastic wrap; refrigerate at least 1 hour or freeze 10 minutes to firm.


When cake balls are firm, place candy coating in deep microwavable bowl. Melt according to package directions, making sure not to overheat coatings. Dip one lollipop stick about 1/2 inch into melted coating; insert stick into cake ball (no more than halfway through). Return to baking sheet in refrigerator to set. Repeat with remaining cake balls and sticks.


Working with one cake pop at a time, hold stick and dip cake ball into melted coating to cover completely, letting excess coating drip off. Place in foam block to set. With candy corn cake pops, repeat dipping into orange and white candy coating after each layer has set completely. Return to refrigerator after each dip. If you are applying sprinkles, do so immediately after dipping into melted candy coating.


Once set use additional green melted candy coating for nose, stitches scar and ears. Pipe black get frosting over chocolate candy to create hair, eyes and mouth. Pipe two dots white frosting over black dots on eyes.


Makes 48 pops.


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