Dainty Daisy Cake Pops

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 balls; place on cookie sheet. Freeze until firm; keep refrigerated.

In microwavable bowl, microwave pink 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 purple 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 pink candy and half into purple candy; tap off excess. Poke opposite end of stick into foam block.

Let stand until set.

With melted white candy, pipe daisy petals on top of each cake pop.

Place 1 candy in center of each.

Let stand until set.