Midori cake pops
**cooking notes: if you are making cake pops (not balls) please make sure to invest in a large Styrofoam board for placing the cake pops on for drying. I did not. And should have. Read the recipe instructions below carefully as you will be swapping out water and replacing it with midori liquor. I thought the color of the cake pops would be green they are not. If you want them green to represent the midori flavoring then add in a couple drops of green dye to the cake batter before cooking. I used Wiltons candy melts, pens, sticks, bags, etc....The midori flavor is very gentle, not strong at all. I kind of like it that way, so it worked out perfectly. If you did want a stronger midori flavor maybe you could add some to the melted candy melts? But don't know how they would dry/set up. I dipped all my cake pops in a layer of pink candy melts, from there i either added on a 2nd layer of different color candy melts or went the coconut/sprinkle route. Do what whatever creativity you feel. Most of all have fun. If you want a better tutorial than mine (I know mine isn't the best) head over to Bakerella, she is the queen of cake pops after all.
1 box cake mix (cook as directed on box for 13 X 9 cake)
**for midori balls (melon flavor): reduce the amount of water you add when making the cake batter by ½ cup and add in it’s place 2 nips of Midori liquor (1/2 cup)**
1 can frosting (16 oz.)
Assorted candy melts
Shredded or toasted coconut
Edible ink pens
Cook cake as per directions in a 13 x 9 pan. Cool, then crumble with your hands, mix in the frosting and mix well. I did NOT use the whole can of frosting; there was maybe 2 TB left. But use your own judgment.
Get you baking sheet with wax paper ready. Take the mixture and roll into small golfballs. You should get about 40-50?
Melt just a little bit of chocolate in a cup or bowl as we are going to dip the sticks in the chocolate to hold the pops in place. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.). Place back on wax covered sheet and into the freezer for a little while to firm up
Ready to dip:
melt chocolate color of your choice in ceramic coffee cups (or bowls) in the microwave per directions on package. I did one minute intervals with a quick stir. (it was easier to use ceramic coffee cups as they are easier for dipping). Get your Styrofoam blocks ready.
Gently dip the cake pops in the chocolate with a rolling method, lift up and continue rolling to get off excess and get a smooth coating. Now if you want to want to add sprinkles and/or coconut to a certain number of pops do it now, then back into fridge for cooling.
Once firm, you can either add another layer of chocolate dip for color/decoration. If you do then back into the freezer to firm up again.
Once dry, draw faces with an edible ink pen.