Candy Corn Cake Pops

After looking at Bakerella's beautiful cakepops (the godfather), I've decided I wanted to try these delectable little creations for myself! As Halloween was coming up, I decided to use Halloween Funfetti mix and icing from Pillsbury to get the orange-holiday vibe. Always a solid crowd pleaser.

What you need to make candy corn cake pops: 

- A can of icing (Any flavor)

- Cake mix (Any flavor)

- Lollipop sticks

- White Chocolates

- Yellow Chocolates

- Orange Chocolates 

Bake a 12" x 9" sheet cake according to the packaging's directions. Let it cool. 

While waiting for my cake to cool, I decided to take this snappy picture of my dog Bella. She is definitely ready for the Halloween season. [Pumpkin was carved ahead in the day. Bella was horrified we carved her in pumpkin version. Yet once she realized the pumpkin was edible, she was cool with it.]

After the photo session, I cut the sheet cake into sections so it is easy to crumble. Place the cake into a big bowl and crumble it until you literally have crumbs. This is a great way to release anger after a long day. Destroy a cake!

With your icing, mix 3/4 of your can into the crumbled cake mix. Mix with a back of a spoon to make this mix into a batter. Try resist eating all your batter (but seriously it's really difficult). Shape the batter into triangles for the candy corn shape. Place in the freezer for 20-30 minutes. 

While the pops are freezing, you can begin the fun part-- DECORATING! Melt yellow chocolates over a double-boiler on the stove. If your chocolate is too thick, adding shortening will make it lighter and smoother for dipping. Take your lollipop stick and dip it into the yellow chocolate and insert it into your chilled cakeball. You should insert it about half-way into the pop. Once the stick is secured into the pop, dip the pop in all yellow chocolate.

After you have dipped the pop in all yellow, let it dry before adding the next coat. In order to prevent ruining your pop's shape, allow for it to dry. While this is drying, begin melting your orange chocolate. An egg carton is a great, creative way for your cake to dry and not smoosh. After about ten minutes, dip your cake pop about 2/3 into the orange chocolate. Let it dry.

While this is drying, begin melting your white chocolate. Dip 1/4 of the cakepop into white chocolate for the tip.