Candy Corn Cake Pops

31 Days of Fun Fall Ideas- #29

These were a little time consuming, but very cute and they were devoured quickly by my children and our guests.

Candy Corn Cake Pops

1 box cake mix, I used chocolate
1 tub frosting, I also used chocolate
white melting chocolate, or colored melting chips
food gel (if not using colored melting chips)
lollipop sticks

Bake the cake as directed on package.  Once cool, crumble cake mix into a medium mixing bowl.  Add 2/3 of the tub of frosting and mix until well blended.
-Cover a cookie sheet with wax paper. Divide the dough into small circles and roll into a ball, lay the ball onto the cookie sheet and mold to resemble a triangle/ candy corn.  Place cake pops in freezer for at least 1 hour.
-After cake pops have chilled for awhile, prepare melting chocolate.  Most melting chips or coating chocolate comes with directions on package, follow melting directions, starting with orange (or white chocolate that will be dyed orange once fully melted.)  Once chips are melted, add desired amount of food coloring gel.
-Remove cake pops from freezer and holding the top of the triangle, dip the bottom 1/3 of cake pop into orange chocolate.  Quickly dip a small portion of lollipop stick into chocolate also and insert into the bottom of the cake pop.  This will help with stability.  Place back on wax paper to cool.  I tilted mine up against the pan's edge so there wouldn't be a 'flat' look on the back of the cake pop.  Return to freezer as you prepare next melting chips.
-Repeat same melting directions as with the orange layer.  Again remove pops from freeze and holding the stick end of the cake pop, dip the remaining 2/3 in yellow chocolate.  Let set.
-Repeat same process with white, but only covering the last 1/3 (or 1/2 of yellow layer) with white.  Let fully set before serving.

NOTE: It is important to use food coloring gel and not dye because the dye has a high water content and will harden the chocolate instead of keeping it smooth for dipping.