Ingredients
1
box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1
cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
3
tablespoons poppy seed
2
teaspoons grated orange peel
2
cups yellow candy melts or coating wafers (12 oz)
2
tablespoons shortening
2
cups orange candy melts or coating wafers (12 oz)
64
paper lollipop sticks
Block of plastic foam
Preparation
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, 2 tablespoons of the poppy seed and the orange peel; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
In microwavable bowl, microwave yellow 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 orange 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 yellow candy and half into orange candy; tap off excess. Poke opposite end of stick into foam block. Sprinkle tops with remaining 1 tablespoon poppy seed. Let stand until set.
