POPSICLE CAKE POPS RECIPES

Steps:

• Crumble pound cake and then stir in frositng.
• Melt the almond bark in 30-sec increments. Stir every 30 seconds.
• After 1 min see how much time is still needed after stirring out as many lumps as possible, you may only need 15 sec as opposed to 30 sec to smooth out the chocolate.
• Pour candy into the mold if using pots (or 1 spoonful if using a bowl)
• Spread candy up the sides of the mold.
• If more chocolate is needed to cover the center do so.
• Slide in the popsicle sticks to the center making sure they are as even as possible.  Freeze for 15 mins
• When placed in the freezer it needs to be flat and the sticks can not be pointed down inside the chocolate they should hover above it.
• Remove trays from the freezer, portion out the cake pop dough, and be careful not to overfill the cavity.
• Press gently into the mold careful not to break the chocolate.
• Cover the back with melted chocolate. Clean up the edges as much as possible.
• Freeze for another 5 min so the chocolate is hardened and carefully remove from molds by peeling from the top down.
• To remove from the mold: Very carefully loosen one of the end pieces. Peeling the mold from the top, very carefully peel the entire pop free. Carefully push the sticks up through the mold.  Rest on a parchment-lined baking sheet.
• Decorating the top: Melt the blue chocolate, add it to a piping bag. Cut a small hole and draw lines and circles across the top of the cakescicle. Add snow sprinkles immediately, let dry  completely (about 20-30 mins)
• To marble, the pops, add white and blue in the mold. Use a butter knife or spoon or toothpick to swirl the colors together.

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.  
• Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes. 
• Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.  
• Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.