Robin's Egg Cake Pops

Robin's Egg Cake Pops

Turn Betty Crocker® SuperMoist® chocolate cake mix into pretty dessert pops covered with blue frosting to resemble Robin’s eggs.

Prep Time



Total Time






box Betty Crocker® SuperMoist® chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
cup Betty Crocker® Rich & Creamy milk chocolate frosting (from 1-lb container)
cup miniature semisweet chocolate chips
cups light blue candy melts or coating wafers (24 oz)
tablespoons shortening
paper lollipop sticks
Block of plastic foam
  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. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Shape each ball into egg shape. Freeze until firm; keep refrigerated.
  2. In food processor, place chocolate chips. Cover; process until finely ground. Set aside.
  3. In large microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. 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 cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator 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. Sprinkle tops with ground chocolate chips. Let stand until set.
Makes 40 serving (1 cake pop)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • Total Fat 10g
      • (Saturated Fat 6g,),
    • Sodium 130mg;
    • Total Carbohydrate 24g
      • (Dietary Fiber 0g,
    • Protein 1g;
    Percent Daily Value*:
      • 1/2 Starch;
      • 1 Other Carbohydrate;
      • 2 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.