Robin's Egg Cake Pops

Name: Robin's Egg Cake Pops
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 40
Cuisine: Global
Ingredients: 40 servings Block of plastic foam; 1 box Betty chocolate fudge cake mix; 237 milliliters Betty Rich & Creamy milk chocolate frosting (from 1-lb container); 680 grams cups light blue candy melts or coating wafers; 40 paper lollipop sticks; 59 milliliters miniature semisweet chocolate chips; 2 Tbsps shortening

You can never have too many hor d'oeuvre recipes, so give Robin's Egg Cake Pops a try. This recipe makes 40 servings with 210 calories, 4g of protein, and 6g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. Head to the store and pick up betty chocolate fudge cake mix, semisweet chocolate chips, block of plastic foam, and a few other things to make it today.

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 1 1/2-inch balls; place on cookie sheet. Shape each ball into egg shape. Freeze until firm; keep refrigerated.

Ingredients you will need

Frosting

Egg

Equipment you will use

Baking Sheet

In food processor, place chocolate chips. Cover; process until finely ground. Set aside.

Ingredients you will need

Chocolate Chips

Equipment you will use

Food Processor

In large microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. 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 cake pops to cookie sheet. Refrigerate 5 minutes.

Ingredients you will need

Candy Melts