Prep Time 60m
Cook Time 35m
Ready Time 150m
Yield 4 dozen


Ingredients
CAKE POPS
  • Pillsbury™ Baking Spray with Flour
  • 1 package Pillsbury™ Moist Supreme® Pink Lemonade Flavored Premium Cake Mix
  • 1 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 3/4 cup Pillsbury™ Creamy Supreme® Pink Lemonade Flavored Frosting
  • 4 dozen candy pop sticks
  • 2 cups white baking chips
  • 2 tablespoons Crisco® All-Vegetable Shortening
  • Decorator sprinkles
BOUQUET
  • 1 foam craft ball
  • 1 package white crinkle cut paper filler
  • 1 round decorator bucket
  • Decorator ribbon
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 13 x 9-inch baking pan with baking spray. Prepare cake mix according to package directions using the water, oil and eggs. Spread evenly in prepared pan. Bake according to package directions. Cool completely in pan on wire rack.
  • Step 2Crumble cooled cake into extra-large bowl. Beat with electric mixer on medium speed until fine crumbs, about 2 minutes. Spoon frosting over cake crumbs. Beat until evenly blended.
  • Step 3Line a 15 x 10-inch baking pan with wax paper. Roll cake mixture into 1 1/2-inch balls. Place on prepared baking pan. Insert sticks. Place white baking chips and shortening in microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating the cake balls. Dip cake balls in mixture to coat, allowing excess to drip off. Immediately sprinkle with decorator sprinkles. Repeat with remaining cake balls. Let rest until coating is hardened.
  • Step 4For Bouquet: PLACE white foam ball inside decorator bucket. Tie decorator ribbon in bow around top of bucket. Place paper crinkle on top of foam ball to cover. Arrange 18 to 20 cake pops, as desired, by inserting into foam ball base.
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