Cauldron Cake Pops

Name: Cauldron Cake Pops
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 35
Cuisine: Mexican
Ingredients: 237 milliliters green candy melts; 1 liters black candy melts; 237 milliliters Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container); 35 servings Block of plastic foam; 1 box Betty Crocker® SuperMoist® dark chocolate cake mix; 35 paper lollipop sticks; 6 teaspoons shortening; 35 servings Black string licorice, cut into 35 (2-inch) pieces

Cauldron Cake Pops might be just the Mexican recipe you are searching for. This recipe serves 35. One serving contains 231 calories, 4g of protein, and 7g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. It works well as a very affordable hor d'oeuvre. Head to the store and pick up candy melts, candy melts, block of plastic foam, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 45 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.

Ingredients you will need

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Bowl

Frying Pan

Add frosting; mix well. Shape into 2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.

Ingredients you will need

Frosting

Equipment you will use

Baking Sheet

In medium microwavable bowl, microwave black candy melts and 4 teaspoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with green candy melts and remaining 2 teaspoons shortening. Dip tip of 1 lollipop stick about 1/2 inch into melted black candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.

Ingredients you will need

Candy Melts

Shortening

Dip

Equipment you will use

Lollipop Sticks

Baking Sheet

Microwave

Bowl

Remove from refrigerator a few at a time. Dip cake balls in black candy (do not tap off excess).

Ingredients you will need

Dip

Place cake balls, tops down, on cookie sheet.

Ingredients you will need

Equipment you will use

Baking Sheet

Let stand until set.

Spoon green candy onto flat side of each cake ball. Immediately attach licorice to look like handle. Poke opposite end of stick into foam block.

Ingredients you will need

Candy

Let stand until set.

Equipment

Ingredients

Servings:

237milliliters

green candy melts 1liters

black candy melts 237milliliters

Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)35servings

Block of plastic foam 1box

Betty Crocker® SuperMoist® dark chocolate cake mix 35

paper lollipop sticks 6teaspoons

shortening 35servings

Black string licorice, cut into 35 (2-inch) pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.