School of Fish Cake Pops

Name: School of Fish Cake Pops
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 54
Cuisine: Global
Ingredients: 54 Fruity cereal; 54 servings Block of plastic foam; 54 servings Small black confetti candies; 340 grams cups green candy melts or coating wafers , melted; 340 grams cups purple candy melts or coating wafers , melted; 340 grams cups orange candy melts or coating wafers , melted; 54 servings Purple, green and orange sanding sugar, if desired; 54 paper lollipop sticks; 3 Tbsps shortening; 237 milliliters Betty Whipped whipped cream frosting (from 12-oz container); 1 box Betty yellow cake mix

You can never have too many hor d'oeuvre recipes, so give School of Fish Cake Pops a try. One serving contains 412 calories, 6g of protein, and 12g of fat. This recipe serves 54. From preparation to the plate, this recipe takes roughly 4 hours and 20 minutes. Head to the store and pick up betty cake mix, block of plastic foam, shortening, 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 2 cookie sheets 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 1/4-inch balls; place on 1 cookie sheet. Freeze until firm; keep refrigerated.

Ingredients you will need

Frosting

Equipment you will use

Baking Sheet

In 3 separate bowls, stir each color melted candy and 1 tablespoon shortening until smooth. Spoon 1/4 cup of each color candy into separate resealable food-storage plastic bag; seal bag.

Ingredients you will need

Shortening

Candy

Equipment you will use

Ziploc Bags

Bowl

Cut off small corner of bag; squeeze bag to pipe fish fins onto prepared cookie sheet. Refrigerate 5 minutes.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Return to cookie sheet. Refrigerate 5 minutes.

Ingredients you will need

Dip

Equipment you will use

Lollipop Sticks

Baking Sheet

Remove from refrigerator 1 at a time. Dip cake ball into melted candy to cover; tap off excess. Coat with sanding sugar. Immediately attach candy fins, cereal for mouth and confetti for eyes. Poke opposite end of stick into foam block.

Ingredients you will need

Sanding Sugar