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Bluebird Cake Pops

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Bluebird Cake Pops
  • Prep 2 hr 20 min
  • Total 3 hr 50 min
  • Servings 48
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Relish these Bluebird cake pops made with Betty Crocker™ Super Moist™ chocolate cake mix and frosting - perfect for dessert.
Updated May 16, 2022

Ingredients

Steps

  • 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 1/4-inch oblong balls; pinch narrow end to look like tail feathers. Place on cookie sheet. Freeze until firm; keep refrigerated.
  • 2
    With kitchen scissors, cut taffy candies into wing shapes. Shape fondant into 1/4-inch cones for beaks. In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, stirring once, then in 15-second intervals, until melted; stir in candy color until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy; insert stick into 1 cake ball no more than halfway. Repeat. Return pops to cookie sheet. Refrigerate 5 minutes; remove 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. Immediately attach wings, confetti for eyes and orange cone for beak. Let stand until set.

Nutrition

180 Calories, 7g Total Fat, 1g Protein, 29g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Total Fat
7g
0%
Saturated Fat
4g
0%
Sodium
90mg
0%
Total Carbohydrate
29g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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