Chasing down a crowd-pleasing Super Bowl snack? Look no further. Come Sunday, the players won’t be the only ones passing the football.
FOOTBALL CAKE POPS
Makes 50 pops
Ingredients
1 box chocolate cake mix (and any necessary ingredients, such as eggs and oil)
1 can chocolate frosting (room temperature)
1 bag chocolate candy melts
4-inch paper lollipop sticks
Shortening (such as Crisco)
Microwave-safe container for melting chocolate
Candy-decorating pens
A Styrofoam block
Directions
1. Bake the cake according to the directions on the box. Let it cool.
2. Finely crumble the cake into a large bowl.
3. Mix about half the frosting into the crumbs. Use the back of a spoon to combine until the mixture reaches the consistency of cookie dough (add more frosting as needed to reach it).
4. Line a baking sheet with wax paper. Scoop one-inch (diameter) balls and roll each into a football shape. Chill on the baking sheet in the fridge.
5. Microwave the chocolate candy melts in 30-second intervals. Use shortening as needed to thin out the mixture for dipping.
6. Pull the footballs out of the fridge. Dip the lollipop sticks about a half inch into the candy mixture, then stick them into the footballs. Let them harden before moving on to the next step.
7. Dip the footballs in the candy to coat them, then stick the pops upright in the Styrofoam block to dry.
8. Use the candy pens to decorate with lace design. Then serve.
See step-by-step photos on love and butter.
By Susie Kostaras, Managing Editor
