Bluebird Cake PopsBluebird Cake Pops

Bluebird Cake Pops takes roughly 3 hours and 50 minutes from beginning to end. For 43 cents per serving, you get a hor d'oeuvre that serves 48. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 155 calories. A mixture of betty amazing milk chocolate cake mix, from 1 tub betty whipped whipped cream frosting, candy color, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Betty Crocker has 1 fans. With a spoonacular score of 0%, this dish is very bad (but still fixable). Users who liked this recipe also liked My First Cake Pops, Blackberry Smash Pink Lemonade Pops, and Crunchy Chicken Stuffed Waffle Pops & Maple Dijon Dip.

Ingredients

Cooking Instructions

1. 01

   Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl.

2. 02

   Add frosting; mix well. Shape into 1 1/4-inch oblong balls; pinch narrow end to look like tail feathers.

3. 03

   Place on cookie sheet. Freeze until firm; keep refrigerated.

4. 04

   With kitchen scissors, cut taffy candies into wing shapes. Shape fondant into 1/4-inch cones for beaks. In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, stirring once, then in 15-second intervals, until melted; stir in candy color until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy; insert stick into 1 cake ball no more than halfway. Repeat. Return pops to cookie sheet. Refrigerate 5 minutes; remove a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Immediately attach wings, confetti for eyes and orange cone for beak.

5. 05

   Let stand until set.