Candy Corn Cake Pops

Ingredients

• 1 cup candy melts white
• 2 cups candy melts 
• 5 cups candy melts yellow
• 72 servings weight cream cheese 
• 1 cup fluffy frosting white betty crocker® (from 12-oz container)
• 72  you will also need: parchment paper 
• 0.3 cup shortening 
• 1 box cake mix yellow betty crocker® supermoist®

Equipment

• bowl
• frying pan
• baking sheet
• oven
• microwave
• lollipop sticks

Directions

1. 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. Add frosting; mix well.
3. Roll into 1-inch balls; shape each ball into triangle, pressing sides flat to look like candy corn.
4. Place on cookie sheet. Freeze until firm; keep refrigerated.
5. In microwavable bowl, microwave yellow candy melts and 2 tablespoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with orange candy melts and white candy melts, using 1 tablespoon shortening for each. Dip tip of 1 lollipop stick about 1/2 inch into melted yellow candy and insert stick into base of 1 cake triangle no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.
6. Remove from refrigerator a few at a time. Dip cake triangles in melted yellow candy; tap off excess. Poke opposite end of stick into foam block.
7. Let stand until set. Dip two-thirds of each cake triangle into melted orange candy; let stand until set. Dip tips in melted white candy; let stand until set.