WITCHES CAULDRON CAKE POPS

Ingredients

For the Cake Balls

• 1 (15.25 ounce) white cake mix
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 1 (3 ounce) box lime jello powder
• optional: electric green gel food coloring
• 1 (16 ounce) can of vanilla frosting

For the Cake Pops

• 2 (12 ounce) bags black candy melts
• 23 (8-inch) treat sticks
• 1 cup orange candy melts
• 1 cup yellow candy melts
• 1 cup lime green candy melts
• green pearl sprinkles (in assorted sizes)

Instructions

For the Cake Balls:

Preheat oven to 350°.  Spray a 9×13-inch baking pan with non stick cooking spray.  In a medium mixing bowl add the cake mix, water, oil, lime jello and food coloring.  Beat until mixed and smooth.  Pour into prepared pan.  Bake 34-38 minutes or until a wooden toothpick inserted into the center comes out clean.  Cool in pan 15 minutes, turn onto cutting board to cool completely.  Peel away brown top, sides and bottom.  Crumble into large bowl, add half of the tub of frosting and form 1½-inch balls.  Place on a cookie sheet lined with parchment paper.  TIP:  If too much frosting was added and your cake balls are a little gooey.  Form them as best you can.  Put them on the prepared cookie sheet and freeze them for about 15 minutes.  Take out of the freezer the cake will be firm enough to tighten the ball.  Roll to a tighter ball.  Place in the freezer an additional 30 minutes.

For the Cake Pops:

Line a cookie sheet with parchment paper.  Melt black candy either in a melted pot or pour into a medium bowl, melt black candy melts on high 1 minute, stir and continue to microwave at 70% for 30 seconds.  Stir until smooth.  TIP:  Only take a couple of cake balls out of the freezer at a time and place on prepared cookie sheet.  Dip one end of the treat stick in the melted candy and press into the center of the cake ball.  Once all the cake balls have a treat stick, place the cookie sheet in the refrigerator to harden (about 15 minutes).

Line a cookie sheet with parchment paper.  Dip chilled cake pops in melted black candy melts.  Lightly tap off excess melted candy.  Place on prepared cookie sheet top side down.  TIP: Leave enough candy on the cake pop to create a little puddle when placed upside down.  This will create the top of the cauldron.  Place dipped cake pops in the refrigerator to harden (about 15 minutes).

Melt orange candy melts on high 1 minute, stir and continue to microwave at 70% for 30 seconds.  Stir until smooth.  Pour into a squeeze bottle.  Starting at the base (where the treat stick in inserted),run the melted orange candy back and forth to kind of represent flames.  Melt yellow candy melts on high 1 minute, stir and continue to microwave at 70% for 30 seconds.  Stir until smooth.  Pour into a squeeze bottle.  Starting at the base (where the treat stick in inserted),run the melted yellow candy back and forth to kind of represent flames on top of the orange.  Set aside to harden (about 15 minutes). Melt green candy melts on high 1 minute, stir and continue to microwave at 70% for 30 seconds.  Stir until smooth.  Pour into a squeeze bottle, fill the top of the cake pop and drips down the side.  While the candy is still wet add the sprinkles.  As the tops are being decorated place back into the container with the rice and into the refrigerator to harden (about 15 minutes). ~ENJOY~

Lady Behind the Curtain