Bluebird Cake Pops
Bluebird Cake Pops might be just the hor d'oeuvre you are searching for. This recipe makes 48 servings with 301 calories, 5g of protein, and 10g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up neon orange fondant, coating wafers, shortening, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 50 minutes.
Instructions
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; mix well. Shape into 1 1/4-inch oblong balls; pinch narrow end to look like tail feathers.
Place on cookie sheet. Freeze until firm; keep refrigerated.
With kitchen scissors, cut taffy candies into wing shapes. Shape fondant into 1/4-inch cones for beaks. In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, stirring once, then in 15-second intervals, until melted; stir in candy color until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy; insert stick into 1 cake ball no more than halfway. Repeat. Return pops to cookie sheet. Refrigerate 5 minutes; remove a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Immediately attach wings, confetti for eyes and orange cone for beak.