Dainty Daisy Cake Pops

Ingredients

• 1 box asian rice cracker snack mix 
• 12 oz cream cheese frosting 
• 12 oz candy melts 
• 2 tablespoons shortening 
• 12 oz candy melts 
• 54  you will also need: parchment paper 
• 1 serving weight cream cheese 
• 6 oz candy melts white melted
• 54  m&m candies yellow

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. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
3. In microwavable bowl, microwave pink candy melts and 1 tablespoon of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with purple candy melts and remaining 1 tablespoon shortening. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.
4. Remove from refrigerator a few at a time. Dip half of cake balls into pink candy and half into purple candy; tap off excess. Poke opposite end of stick into foam block.
5. Let stand until set.
6. With melted white candy, pipe daisy petals on top of each cake pop.
7. Place 1 candy in center of each.
8. Let stand until set.