Watermelon Cake Pops

By michele080478

Ingredients

• homemade buttercream:
• 1 box Betty Crocker® SuperMoist® white cake mix (French Vanilla)
• Water, vegetable oil and egg whites called for on cake mix box (I used whole egg)
• 1/4 teaspoon pink paste food color
• 3/4 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container) or from scratch see below.....
• 3/4 cup miniature semisweet chocolate chips
• 32 paper lollipop sticks
• 1 bag (16 oz) white candy melts or coating wafers, melted
• 1 large block white plastic foam
• 1 bag (16 oz) green candy melts or coating wafers, melted
• 1 cup light green candy melts (from 16-oz bag), melted
• 3 T butter, room temperature
• 1 cup powdered sugar
• 1/4 Tb. vanilla
• 1/2 T. milk

Details

Preparation time 70mins
Cooking time 190mins

Preparation

Step 1

1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding pink paste food color. Cool completely.

2a In a medium bowl, beat the butter for about 30 seconds on medium. Add the powdered sugar in 3 or 4 increments, mix on LOW. Add vanilla and milk. Beat for 90 seconds on medium high

2 Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and chocolate chips; mix well. Shape into 32 oblong balls; place on cookie sheet. Freeze until firm 30 minutes. When cake balls are firm, transfer to refrigerator.

3 Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick 1/2 inch into melted white candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip each cake ball into melted green candy to cover; tap off excess. Return sticks to foam block. Let stand until set. USE # 2 tip and decorate cake balls with light green candy to look like watermelons. Let stand until set.