Ingredients
1
box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix (or your favorite flavor)
Water, vegetable oil and eggs called for on cake mix box
1
cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (or your favorite non-chip, no-nut flavor)
3
bags (14 oz each) yellow candy melts
48
paper lollipop sticks
Block of white plastic foam
48
orange heart sprinkles
96
yellow heart sprinkles
96
orange wildflower sprinkles
96
blue or green mint confetti sprinkles
Preparation
Make and bake cake mix in 13x9-inch pan as directed on box. using water, oil and eggs. Cool completely. Crumble cake into bowl. Add frosting; mix well. Roll into 1-inch balls; onto waxed paper-lined cookie sheet. Freeze until firm. Keep refrigerated.
In microwavable bowl, microwave 1 bag of candy melts uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip into melted candy to cover; tap off any excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into foam block. Let set. Reheat with remaining candy and cake balls. With toothpick, dot small amount of leftover melted candy on cake pop for beak; attach 1 orange heart sprinkle, pointed side out. With same technique, attach 2 yellow sprinkles for wings, pointed side out, on sides of pop; attach two 2 orange wildflower sprinkles at bottom of pop for feet; and attach 2 blue sprinkles for eyes.
