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Bluebird Cake Pops
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Prep Time:
2 hours 20 minutes
2 hours 20 minutes
Total Time:
3 hours 50 minutes
3 hours 50 minutes
Indulge in irresistible Bluebird cake pops using Betty Crocker™ chocolate cake mix and frosting for a perfect dessert treat.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Milk Chocolate Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Whipped Cream Frosting
- 16 packages (0.55 oz each) blue raspberry taffy candies
- 1/2 oz neon orange fondant (from 17.6-oz box assorted neon colors)
- 3 cups medium blue candy melts or coating wafers (18 oz)
- 4 1/2 teaspoons shortening
- 3/4 teaspoon blue candy color
- 48 paper lollipop sticks
- Block of plastic foam
- Small black confetti candies
Instructions:
- Prepare the cake mix according to the package instructions for a 13x9-inch pan, using water, oil, and eggs. Allow the cake to cool completely. Line a cookie sheet with waxed paper. Crumble the cake into a large bowl and combine with frosting, mixing well. Shape the mixture into 1 1/4-inch oblong balls, pinching one end to resemble tail feathers. Place the balls on the lined cookie sheet. Freeze until firm, then store in the refrigerator.
- Using kitchen scissors, cut taffy candies into wing shapes and shape fondant into 1/4-inch cones for beaks. In a microwavable bowl, heat candy melts and shortening in the microwave on Medium (50%) for 2 minutes, stirring once, then in 15-second intervals until melted. Stir in candy color until smooth. Dip tip of lollipop stick about 1/2 inch into melted candy, then insert stick into cake ball halfway. Repeat with remaining cake balls. Chill pops for 5 minutes, then dip each cake ball into melted candy to cover. Tap off excess and insert stick into foam block. Immediately attach wings, confetti for eyes, and an orange cone for the beak. Allow to set before serving.