1. In a large bowl, combine the first 7 ingredients (cake mix through lime zest); mix well.

2. Bake according to package directions. Cool completely.

3. In a small bowl, combine frosting, tequila, triple sec, and lime juice. Mix well.

4. In a large bowl, crumble cake, add frosting mixture and thoroughly combine.

5. Roll mixture into 1-inch sized balls. Chill for approximately 1-2 hours in the refrigerator.

6. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

7. Dip cake balls in melted coating; allow excess coating to drip off.

8. Place on wax paper and sprinkle with zest. Let set completely.

2. Strain cream to remove thyme and return to saucepan. Stir in honey and salt and cook over medium-high heat until cream mixture comes to a rolling boil.

3. Place chocolate chips in a medium bowl. Pour cream mixture over chocolate chips and let sit for 2 minutes. Stir until all chocolate is melted and mixture is smooth.

4. Add butter to warm chocolate mixture and mix well. Place in refrigerator for 1-2 hours until firm.

5. Using a teaspoon, roll ganache into 1-inch sized balls. Return to the refrigerator and chill until firm.

6. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

7. Dip ganache balls in melted coating; allow excess coating to drip off.

8. Place on wax paper, garnish with fresh thyme, and allow to set completely.

2. Roll the mixture into balls and place in the refrigerator for an additional 30 minutes to 1 hour.

3. Melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

4. Dip each truffle in melted coating, allowing the excess coating to drip off and place on wax paper to set; sprinkle with diced bacon.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Using tablespoon-sized scoops, make a nest out of the cake mix to form around each cherry. More frosting may be added if the mixture is too dry to form.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

5. Dip cake balls in melted coating, place on wax paper to set. Add sprinkles if desired.

6. Once cake balls have set, dip tip of cherry stems in melted coating and coat with sprinkles.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 30 minutes in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions. Add optional pumpkin pie spice to taste.

5. Dip cake balls in coating and place on wax paper to set. If desired, stir pumpkin pie spice in remaining melted coating and drizzle.

2. Combine the cookie crumbs, cream cheese and maple syrup until a soft dough has formed and no more crumbs remain along the bottom of the bowl.

3. Form 1″ balls of dough and place on foil-lined cookie sheet. Freeze the truffles for about 20-30 minutes or until firm.

4. Melt Vanilla CANDIQUIK® Coating Melt & Make™ Microwaveable Tray according to package directions.

5. Stir cinnamon into melted CANDIQUIK® Coating. Gently coat each truffle using a fork, and place on prepared cookie sheet to set. Immediately top each truffle with a pecan half and allow coating shell to harden before serving.

2. Cut Tootsie Roll® Midgees in quarters lengthwise and then in half.

3. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

4. Add orange coloring to melted coating until desired color is reached, and coat cake bites.

5. Place on wax paper and top with Tootsie Roll® piece. Allow to set.

6. Using the leaf tip for the decorator frosting, make small leaves starting at the base of the Tootsie Roll® pumpkin stem.

2. Cream butter with mixer and gradually add powdered sugar until mixed well. Stir in ⅛ cup champagne.

3. Crumble cooled cake into a large bowl. Add frosting and mix thoroughly with hands.

CAKE POPS:
1. Roll cake and frosting mixture into 1″ sized balls. Chill for approximately 30 minutes in the refrigerator.

2. Melt CANDIQUIK® Coating in Melt & Make ™ Microwaveable Tray according to package directions.

3. Insert a lollipop stick into each cake ball. You can dip the lollipop stick in a small amount of coating before inserting into the cake ball if you have issues with it falling off the stick.

4. Dip cake pops or balls in melted CANDIQUIK® Coating; allow excess coating to drip off and place on wax paper or in the Styrofoam block. Decorate with sprinkles if desired and allow to set.

CAKE HEART BITES:
1. Spoon a small amount of melted coating into each mold cavity, rotating to coat the bottom and sides and allow to set.

2. Press cake mixture into chocolate-coated molds until about ¾ full. Top with additional coating.

3. Once completely set, pop cake-filled chocolates out of heart mold. Repeat until all cake and CANDIQUIK® Coating is gone.

2. Crumble trimmed* cake into a large bowl. Add frosting and mix thoroughly with hands (*see notes below).

3. Chill mixture approximately 2 hours in the refrigerator.

4. Measure cake mixture and roll into 1” sized balls. Place on a wax paper lined baking sheet. You may need to place the cake balls back in the fridge for 20-30 minutes, allowing them to firm up.

5. Insert a lollipop stick into each cake ball. You can dip the lollipop stick in a small amount of coating before inserting into the cake ball if you have had issues with it falling off the stick. *Tip: remove a few cake pops at a time to dip, storing the others in the fridge until ready.

6. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package direction.

7. Split melted coating into several mugs. Add oil or powder based food coloring; stir until blended.

8. Dip cake pops in melted CANDIQUIK® Coating; allow excess coating to drip off (hold at a ~30 degree angle allowing the coating to drip off the bottom and not drip on the stick) by tapping the stick and place in the Styrofoam block to set.

9. Sprinkle each cake pop with matching sugar crystal sprinkles.

NOTES:
For smooth cake balls, trim off the edges and bottom of the cake. Mix crumbled cake thoroughly with frosting. For best results, use your hands to thoroughly combine the cake and frosting together.

2. Cream butter with mixer and gradually add powdered sugar until mixed well. Stir in ¼ cup red wine.

3. Crumble cooled cake into large bowl. Add ½ cup frosting and mix thoroughly. Add more frosting if cake is crumbly and won’t stick together.

4. Roll cake and frosting mixture into 1″ sized balls. Chill for approximately 30 minutes in the refrigerator.

5. Melt Chocolate CANDIQUIK® Coating in Melt & Make%trade; Microwaveable Tray according to package directions.

6. Dip cake bites in melted CANDIQUIK® Coating and allow excess coating to drip off before placing on wax paper to set. (I like to use two forks for this so excess coating can easily drip through the tines)

7. Drizzle with remaining CANDIQUIK® Coating.

2. Blend for 1 minute or until thoroughly combined.

3. Transfer coconut mixture into a medium bowl and fold in chocolate chips.

4. Using a coffee scoop or melon baller, scoop mixture and roll into a tight ball.

5. Melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray and transfer to a heavy-duty plastic bag, with a tiny hole cut off one corner. Drizzle coconut bites with chocolate coating.

Note: refrigerate in an airtight container.

Gently pull apart each Oreo cookie; dip the top of the lollipop stick in the coating and press the lollipop stick in the center of the cookie halves. Repeat with all cookies.

Pour CandiQuik coating into a deep cup (this makes it easier to dip + I use a disposable cup for ease of clean-up).

Dip the cookie lollipops in melted coating; allow excess coating to drip off and place on wax paper.

Immediately sprinkle with mini chocolate chips; let dry.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package. Add 1 packet of strawberry flavored Frosting Creations to each package of Vanilla CANDIQUIK Coating; stir until blended.

5. Insert a lollipop stick into each cake ball. Dip cake pops in coating; allowing the excess coating to drip off. Place on wax paper and sprinkle. Let dry.

Tip: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll cake mixture into medium sized ovals and form into the shape of a jalopeño pepper. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add green food coloring (oil or powder based) until desired color is established.

5. Dip cake balls in CANDIQUIK®; allow excess coating to drip off and place on wax paper to set.

6. Before set, press and hold a pretzel piece (approx. 3/4”) on the end of the cake bite as a stem.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray according to directions on package.

5. Dip cake balls in Vanilla CANDIQUIK® and place on wax paper to set. Sprinkle if desired.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt Chocolate CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the directions on package.

5. Insert a lollipop stick into each cake ball. Dip cake pops in melted CANDIQUIK®, allow excess coating to drip off; place in Styrofoam block until set.

6. Using Chocolate CANDIQUIK®, pipe on the handle and rim of the pot using a piping bag (or a plastic ziploc bag with one tiny corner snipped off).

7. Carefully remove the lollipop stick from your cake ball by twisting and gently pulling. Pipe a dot of chocolate CANDIQUIK® onto wax paper and place cake ball on top, this will form the base of the pot.

8. Cut your (Air Heads®) rainbow candy into 4″ strips. Pipe a line of chocolate on top of your cake ball and hold one end of the rainbow in the coating until set. Then poke a small hole and insert a toothpick directly behind the rainbow (the rainbow candy is very limp and will need assistance to stand up).

9. Fill in the top of the cake ball by piping with Chocolate CANDIQUIK®; quickly cover with gold sprinkles.

10. Grab a small handful of mini marshmallows and press together with your hands.

11. Use a dab of CANDIQUIK® to secure the opposite end of the rainbow candy in the middle of the marshmallow “clouds”.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Using Chocolate CANDIQUIK®, pipe on the handle and rim of the pot using a piping bag (or a plastic Ziploc bag with one tiny corner snipped off).

7. Carefully remove the lollipop stick from your cake ball by twisting and gently pulling. Pipe a dot of chocolate CANDIQUIK® onto wax paper and place cake ball on top, this will form the base of the pot.

8. Cut your (Air Heads®)rainbow candy into 2” strips. Pipe 2 perpendicular lines of chocolate coating on top of your cake ball and hold the ends of the rainbow in the coating until set.

9. Fill in the top of the cake ball by piping with Chocolate CANDIQUIK®; quickly cover with gold sprinkles.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly. Chill for approximately 1-2 hours in the refrigerator.

3. Make sure the cake mixture is packed tight. On wax paper, roll out to approximately ½ inch thick. You may need to smooth out any cracks with your fingers.

4. Cut out heart shapes with a small (1-1 ½”) cookie cutter.

5. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to directions on package.

6. With a spoon, dip cake bites in melted CANDIQUIK®; set on wax paper.

7. Pipe a heart shape around the edges with vanilla candy coating and sprinkle immediately.

2. Stir in prepared pecans (soak pecans in bourbon for several hours for optimal taste), bourbon and 1 lb. powdered sugar; mix well.

3. Form mixture into 1″ sized balls; roll each ball in remaining powdered sugar. Refrigerate bourbon balls for approximately 30 minutes or until firm.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

5. Dip bourbon balls in CANDIQUIK® Coating and place on wax paper to set.

2. Crumble both cakes into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

5. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Decorate cake pops as desired with candy coating and/or icing and sprinkles.

7. Once completely dry, carefully remove the cake ball from the lollipop stick. Insert a toothpick in the Styrofoam cone and press the cake ball on the end of the toothpick. Repeat until entire cone is filled with cake balls. (By dipping the cake balls on a lollipop stick, this ensures the cake ball is perfectly round and will sit flush against the cone.)

*Note: Depending on the size of your Styrofoam cone, the number of cake balls required will vary. 2 cakes worth fills approximately one 9-inch cone.

*For a step-by-step tutorial of this tree, please visit the Miss Candiquik blog.

TIPS:
• If cake balls become too soft or do not hold their shape while being dipped, return to the refrigerator for an additional 20-30 minutes.
• Position Styrofoam cone on a cake tier or plate prior to adding cake balls.
• When attaching cake balls to the cone, work from the base of the tree and build up towards the top.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

5. On wax paper, pour a teaspoon of Vanilla CANDIQUIK® into a puddle, using the back of a spoon to spread it out.

6. Dip cake balls in CANDIQUIK® and slide onto the “puddle” of CANDIQUIK®.

7. Using sprinkles (buttons, nose), chow mein noodles (arms), and edible marker (for face), decorate snowmen as shown in photo.

(melted snowman idea adapted from The Decorated Cookie)

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. While cake balls are cooling, prepare the “feathers” of the turkeys by gathering the candy corn and round crackers.

5. Melt Chocolate CANDIQUIK® in Melt & Make™ Microwaveable Tray according to the directions on package. Dip crackers in CANDIQUIK® and place on wax paper. Before dry, attach 4 pieces of candy corn on the top edge of each cracker. Let set.

6. Melt remaining CANDIQUIK® in Melt & Make™ Microwaveable Tray according to directions on package.

7. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®, allow excess coating to drip off; press a candy corn on the center of the cake pop as the nose, a heart sprinkle below the nose, and 2 eye sprinkles.

8. Before cake pop is completely dry, press and hold the chocolate coated cracker against the back of the turkey until set. Place in Styrofoam block to dry.

Optional: use a dab of coating to attach the pretzel pieces to the bottom of the cake pop as legs.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Mix all streusel topping ingredients together. Spray a baking sheet with nonstick cooking spray. Spread streusel topping loosely over baking sheet.

3. Bake for 15-20 minutes, stirring occasionally. Remove from oven and cool.

cake bites:
1. Prepare and bake cake mix as directed on box; cool completely.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Shape cake mixture into 1” sized acorn-shaped balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt both the Vanilla and Chocolate CANDIQUIK® in Melt & Make™ Microwaveable Trays according to package directions.

5. Spoon 4 tablespoons of Chocolate CANDIQUIK® into the Vanilla CANDIQUIK®. Stir until well combined.

7. Dip acorn cake balls in CANDIQUIK® and place on wax paper to set.

8. Once set, dip the top 1/3 of each cake bite in melted Chocolate CANDIQUIK®. Sprinkle with streusel topping before coating is set.

9. Attach a small pretzel piece for the stem.

2. Carefully insert a lollipop stick into the center of each OREO® cookie.

3. Dip cookie pops into the CANDIQUIK®; let the excess coating drip off.

4. Press candied eyes onto the pops. Press four pieces of candy corn above the eyes to form the feathers; stand one candy corn upright for the beak. Place on wax or parchment paper to set.

2. Using a spatula, scrape mixture into a medium sized bowl and place mixture in the freezer until somewhat firm, about 20 minutes.

3. Roll mixture into 1″ balls and place on a baking sheet lined with wax or parchment paper.

4. Place back in the freezer to chill for approximately 30 minutes.

5. Melt Chocolate CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions.

6. Using a spoon, dip each ball into chocolate CANDIQUIK® and place on wax paper to set; sprinkle if desired.

2. Using a spatula, scrape mixture into a medium sized bowl and stir in cocoa powder. (note: taste and add more or less to liking)

3. Place mixture in the fridge (or freezer) until somewhat firm, about 20 minutes.

4. Roll mixture into 1″ balls and place on a baking sheet lined with wax or parchment paper.

5. Place back in the freezer to chill for approximately 30 minutes.

6. Melt Chocolate CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions. Transfer into a deep cup or mug for easy dipping.

7. Re-shape balls (if needed) and using a toothpick, dip each ball into chocolate coating and place on wax paper to set; sprinkle if desired.

Tips:
-When dipping truffles, remove only a few at a time, keeping the remaining truffles chilled before being dipped.

-When rolling truffles, wet hands slightly to prevent sticking.

-Keep refrigerated for best taste.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

5. Dip cake balls in CANDIQUIK® and place on wax paper. Before dry, press 1 Gummy Saver candy in the center of each cake ball. Place a mini M&M in the middle of the gummy saver.

6. Once completely set, use cake writing icing to pipe red lines on the sides of the cake ball.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray according to directions on package. Add 3-4 drops of lime oil and stir until well mixed.

5. Dip cake pops in Vanilla CANDIQUIK® and place on wax paper to set. Sprinkle with graham cracker crumbs.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt 8 oz. Chocolate CANDIQUIK® according to directions on package. Dip rim of waffle ice cream bowls in melted CANDIQUIK® Coating; set on wax paper to dry. Set Chocolate CANDIQUIK® Coating aside.

5. Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray according to directions on package.

6. Dip cake balls in melted Vanilla CANDIQUIK® Coating, and place inside waffle ice cream bowl. Place 5 coated cake balls in each ice cream bowl. Sprinkle if desired.

7. Once dry, reheat Chocolate CANDIQUIK® and spoon a small amount on top of each pile of cake bites, allowing the chocolate to drip. Top with a red M&M® before coating has set.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Carefully cut off the top of the waffle cones so the cones measure approximately 2 ½ inches tall.

5. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

6. Press a cake ball on top of the mini waffle cone. Dip the top of the cake ball into the CANDIQUIK by holding the end of the cone. Slowly allow most of the excess vanilla coating to drip off, letting a little melt down over the cone (gives it the melted look
when dry)! Sprinkle if desired.

7. Stick cones into a Styrofoam block or ice cream cone holder to dry. Once dry, melt Chocolate CANDIQUIK and spoon a small amount on top of each cone allowing it to drip over the sides. Top with a red M&M® candy before chocolate has set.

2. Crumble cooled cake into a large bowl.

3. Prepare frosting: mix softened butter until fluffy. Slowly add powdered sugar, stout, vanilla, and salt; beat on medium-high for 3 minutes or until light and fluffy.

4. Add ½ cup of frosting to crumbled cake and mix thoroughly.

5. Roll mixture into 1″ balls and place in the refrigerator for approximately 1 hour.

6. Melt Chocolate CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions. Dip cake balls in chocolate coating and place on wax paper to set.

TIP: For more flavorful cake truffles, allow the cake balls to sit in the refrigerator for 24 hours prior to coating.

2. Add remaining ingredients and stir until thoroughly mixed.

3. Let mixture chill in the refrigerator for 30 minutes.

4. With hands, roll into 1″ balls and place on wax or parchment paper.

5. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

6. Using a spoon, drizzle Vanilla CANDIQUIK on top of energy bites.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls; pinching the top to form a slightly pointed shape. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package. Add a few drops of red food coloring in the melted CANDIQUIK® until desired color is established.

5. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Once the cake pops are almost set, you can drizzle with additional CANDIQUIK® to form the flower petals.

7. For leaves: cut leaf shapes out of green paper mache and attach to lollipop with clear tape.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

5. Insert a lollipop stick into each cake ball. Dip cake pops in Vanilla CANDIQUIK®; allow excess coating to drip off. Dip cake pops in crushed peppermints and place on wax paper to set.

6. Once set, use a dab of CANDIQUIK® to attach cake pops to peppermint disks (see directions below).

For peppermint disks:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Place candies on prepared baking sheet. Bake for 5-7 minutes or until soft. Remove from oven and use the back of a spoon to press candies flat. Cool.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set. Decorate as desired.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Insert a lollipop stick into each cake ball. Dip cake pops in Vanilla CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Once dry, use the black Gourmet Writer to draw on the eyes and mouth.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Cut chocolate discs in half to use as mouths.

3. Prepare the beaks by cutting yellow gum drops into a triangular shape, slit open. Cut small triangular shapes out of the Fruit Roll-Up® and attach to gum drop as a tongue.

4. Melt both packages of Vanilla CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the package directions. Divide into 4 separate bowls. Stir in the 4 food colorings in individual bowls until desired colors are established.

5. Insert a lollipop stick into each cake ball; divide cake pops into 4 even groups.

6. Dip cake pops into melted CANDIQUIK®; allow excess coating to drip off. Before coating is set, attach half of a chocolate disc as the mouth (or yellow candy as beak) and candy eyes; sprinkle with the matching colored coconut.
Tip: Complete 1 group of the same colored characters at a time. Place in Styrofoam block to set.

TIPS:
· Oscar: Re-shape the cake ball to form a “C” shape as an opening for his mouth; cut the chocolate disc in half and use both pieces to form an open mouth. Use a red heart sprinkle as his tongue. When dry, use a brown icing or chocolate candy coating to pipe on eyebrows.

· Cookie Monster: Attach a butterscotch baking chip to his mouth as a cookie (cut off top of chip and use edible ink pen to dot on “chocolate chips”).

· Elmo: Attach an orange jelly bean as his nose.

· If CANDIQUIK® Coating begins to harden or thicken while dipping cake pops, reheat in the microwave in 15 second
increments. Be careful not to overheat.

· To thin coating, add a tablespoon of solid vegetable shortening and stir until well mixed.

· If cake balls start to fall off the lollipop stick or get gooey when dipping, place remaining cake balls in the refrigerator for an additional 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Whisk together the flour, baking soda, baking powder, and salt; set aside.

3. With an electric mixer, cream the butter, sugar and peanut butter together until pale and fluffy. Add the eggs, one at a time, beating until each is well incorporated. Reduce speed to low and mix in greek yogurt and vanilla extract.

4. Gradually add the flour mixture; beat until just combined. Pour batter into a greased 13 x 9” pan.

5. Bake approximately 28 minutes or until edges are golden brown. Let cool.

6. Once cool, crumble cake into a large bowl. Add frosting and mix thoroughly.

7. Roll mixture into 1” balls and place in the refrigerator until firm (approximately 30 minutes).

8. Remove mixture and use a wooden dowel to create a deep hole in the center of each cake ball; reserving 5 cake balls. Using a toothpick or small measuring spoon, spoon a small amount of jam into each hole.

9. Using the reserved cake balls, pinch a small amount off and use your fingers to smooth it over and seal the hole that is filled with jam. Place the jam-filled cake balls in the freezer for 15 minutes.

10. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions. Once melted, stir in 1 1/2 tablespoons of peanut butter into each package of coating. Transfer the CANDIQUIK® into a deep bowl.

11. Remove cake balls from freezer and dip the tip of the bamboo toothpick into the CANDIQUIK® and insert about 1/3 of the way into the cake ball. Dip cake pop immediately in the CANDIQUIK®, removing promptly. Allow excess coating to
drip off and set on wax paper to dry completely.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Insert a lollipop stick into each cake ball and press two peanuts on the top of the cake pop as ears. Dip cake pops in Vanilla CANDIQUIK®; allow excess coating to drip off.

6. Before coating is dry, press a pink colored M&M® on the center of the cake pop as a nose and place in the Styrofoam block to set. Optional: attach 2 Nerds® candies between ears as horns.

7. Melt Chocolate CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package.

8. Use a toothpick dipped in Chocolate CANDIQUIK® to draw spots on the cake pop. Using the edible marker, draw two dots for the eyes and nostrils. Return to Styrofoam block to dry.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt Vanilla CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package. Add orange food coloring until a deep orange color is established.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set.

6. Melt Chocolate CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package. Pour into a piping bag (or plastic bag with a tiny corner snipped off) and pipe on basketball lines.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set. Decorate as desired with candy coating and/or icings and sprinkles.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Use fingers to shape cake ball mixture into a bear head (use a picture as a guide if necessary). Stick 2 almonds into the sides of the cake ball as ears. Chill for approximately 1-2 hours in the refrigerator.

4. Break off 2 squares (4 oz) of Vanilla CANDIQUIK®; set aside. Melt remaining CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the package directions. Add a couple drops of yellow food coloring (oil or powder based) to produce an off-white/tan color.

5. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Once dry, use a toothpick dipped in Vanilla CANDIQUIK® to draw the outline of eyes. Use the black cake decorating gel or edible marker to draw on mouth, nose, and pupils. Attach a red heart sprinkle as the tongue.

7. Melt Chocolate CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the package directions.

8. To add the brown “fur” trim; carefully dip the back of the bear cake pop in the Chocolate CANDIQUIK and slowly roll the cake pop around, coating all edges. Allow excess coating to drip off and return to Styrofoam block to set.

Baseball Caps:
1. Melt the remaining 4 oz of Vanilla CANDIQUIK®. Add blue (oil or powder based) food coloring. Spoon small, round dots onto wax paper (bills of the hat).

2. For the dome of the hats, chop a round candy in half; insert a toothpick into candy and dip in the blue CANDIQUIK®. Quickly attach the dome of the hat towards the back of the bill. Once set, use a dab of CANDIQUIK® and attach to cake pop.

For Baseballs:
Please see ‘Baseball Cake Pop’ recipe

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add orange food coloring (oil or powder based only) to CANDIQUIK® until desired color is established.

5. Insert a lollipop stick into each cake ball. Dip cake pops in Vanilla CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block.

6. Before coating is set, attach leaf sprinkles and 3 triangular shaped sprinkles as the eyes and nose. Once dry, use the black Gourmet Writer to draw the mouth.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add pink food coloring (oil or powder based only) until desired color is established.

5. Chop each jelly bean in half (the long way), these will be the ears. Press two jelly bean pieces on top of the
cake ball as ears.

6. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off.

7. Before dry, press a pink colored M&M® on the center of the cake pop. Place in Styrofoam block to dry.

8. Once dry, draw eyes and nostrils using the edible marker or black icing.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. In a large bowl, with an electric mixer, blend melted CANDIQUIK® with softened cream cheese, dry pudding mix, and raspberry extract until smooth.

3. Cover and place mixture in the freezer for 2-3 hours or until firm.

4. Remove mixture from freezer. Spread flour on a baking sheet. Roll mixture into 1” balls. Return to freezer until firm.

5. Melt second package of Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to the package directions.

6. Remove cheesecake balls from the freezer and insert a lollipop stick into the middle of each ball. Holding the end of the stick, dip each pop into the CANDIQUIK® Coating. Allow excess coating to drip off and place on wax paper. Decorate as desired.

TIPS:
Remove only a few pops at a time from the freezer to dip, keeping the others in the freezer until needed.
If cheesecake pops start to stick or get gooey when dipping, return to freezer until firm.

2. Place key lime filling, crust, and whipped topping in a large bowl. Using an electric mixer, mix on high speed until mixture is thick and creamy. Chill mixture 1-2 hours.

3. Melt Vanilla CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the package directions.

4. Spoon a small amount of CANDIQUIK® into the candy mold, pushing it up the sides to completely coat the inside (but leaving enough room for your key lime mixture). Allow to set.

5. Once coating inside the mold is set, spoon key lime mixture into the mold, filling to the top. Immediately spoon more CANDIQUIK® on top, smoothing to the sides of the mold so the key lime mixture is completely covered.

6. Before coating sets, insert lollipop stick in the middle of the mold and softly push down.

7. Place candy mold in refrigerator to set. Once completely set, gently remove key lime pops out of the candy mold.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Insert a lollipop stick into each cake ball. Dip cake pops in Vanilla CANDIQUIK®; allow excess coating to drip off.

6. To decorate cats: (before coating is set) press a heart-shaped sprinkle on as the nose and 2 triangular sprinkles as the ears. Once dry, draw on eyes, mouth and whiskers with white writing icing or melted Vanilla CANDIQUIK®.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package. (If desired, add oil or powder based food
coloring to Vanilla CANDIQUIK®; stir until blended.)

5. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off. Decorate with sprinkles. Place in Styrofoam block to set.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1 1/2″ sized ovals. Chill for approximately 1-2 hours in the refrigerator.

4. Prepare the wings ahead of time by melting the Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. With a teaspoon, carefully spoon small circular drops of the coating onto wax paper. Make two “wings” for each cake pop.

5. Insert a lollipop stick into each cake ball. Re-melt CANDIQUIK® until smooth and then add yellow food coloring (oil or powder based only) until desired color is established.

6. Dip cake pops in melted CANDIQUIK®; let excess CANDIQUIK® drip off and place in a Styrofoam block to set.

7. Before dry, carefully attach two brown jimmies on the front of the cake pop for the antennas.

8. Once dry, use a black writinc icing to pipe on the stripes.

9. Cut a straight edge on each wing (so it pushes flat against the cake pop), dip the flat edge of the wings into the CANDIQUIK®, then carefully attached it to the cake pop, holding the wings in place until the coating sets.

10. Draw on face with the writing icing.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Prepare the ears by chopping each jelly bean in half (vertically).

5. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

6. Insert a lollipop stick into each cake ball. Press 2 jelly bean halves on the top of the cake pop as ears. Dip cake pops in CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

7. Press a (brown) M&M® on the center of the cake pop as a nose before coating is completely set.

8. Once set, draw two dots with cake icing writer as eyes.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add a few drops of orange food coloring (oil or powder
based) until desired color is established.

5. Insert a lollipop stick into each cake ball. Dip cake pops in Vanilla CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Once set, pipe on basketball pattern with black decorating gel.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Insert a lollipop stick into each cake ball. Dip cake pops in Vanilla CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Once set, pipe on baseball stitches with red decorating gel.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Insert a lollipop stick into each cake ball. Dip cake pops in melted CANDIQUIK®; allow excess coating to drip off and place in Styrofoam block to set.

6. Once dry, draw on faces with Gourmet Writer or cake writing icing. Apply shimmer powder to cheeks.

7. Wrap the baking cup around the cake pop and secure to the lollipop stick with ribbon or tape.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set.

6. Once completely dry, draw on soccer ball pattern with the black Gourmet Writer.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. While cake balls are cooling; decorate Teddy Grahams® with cake writing icing. Stretch a Life Saver® Gummy around the bear.

5. Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to the package directions. Add blue food coloring (oil or powder based only) until desired color is established.

6. Dip cake balls in CANDIQUIK® and place on wax paper to set.

7. Before completely set, gently push Life Saver® Gummy and bear on top of the cake ball.

*Recipe adapted from Bakerella.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt 1 package of Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add a few drops of red food coloring (oil or powder based) until desired color is established.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set.

6. Melt the remaining package of Vanilla CANDIQUIK®. Add a few drops of black food coloring (oil or powder based) until desired color is established.

7. Carefully dip half of each red cake ball in the black CANDIQUIK® and return to wax paper. Before the black coating is dry, press two confetti sprinkles on as eyes.

8. Once coating is dry, draw a straight line down the middle of the red coating with the cake writing icing. Draw black dots for the ladybug’s spots.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Carefully cut the top of the waffle cones off, so the cones measure approximately 2 ½ inches tall.

5. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

6. Press a cake ball on top of the mini waffle cone. Dip the top of the cake ball into the CANDIQUIK® by holding the end of the cone. Place on wax paper with the cone pointing up, allowing the excess coating to form a puddle. Sprinkle.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set.

6. Sprinkle with chopped pecans and coconut before coating is set.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set. Top each cake ball with an espresso bean before coating is dry.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Dab a small amount of CANDIQUIK® on top of the peanut butter cup and press a cake ball on top, let set.

6. Dip the top of the cake ball into the CANDIQUIK® by holding the end of the peanut butter cup. Slowly pull out and allow most of the excess CANDIQUIK® to drip off; sprinkle and top with a chocolate chip.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll cake mixture into 1” sized balls; pinching the top with your fingers to form a pointy peak. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

5. Dip cake balls in melted Chocolate CANDIQUIK®; place on wax paper to set.

6. Cut small (approx. 4.5”) square pieces of aluminum foil and wrap around each individual cake ball.

7. Cut thin strips of paper to write (or type) notes on. Secure paper notes by tucking into the aluminum foil wrapper, allowing the top 2” to stick out.

TIP: If cake balls start to get gooey or lose their shape when dipping, place in the refrigerator for an additional 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package. Add yellow food coloring
(oil or powder-based only) until a light yellow color is established.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set.

6. Before CANDIQUIK® has set, attach an orange Nerds® candy as the beak and two orange, flower-shaped sprinkles as the feet.

7. Insert two almond slices into the sides of the cake balls to form the wings.

8. Once set, draw two dots for eyes with writing icing.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Chill mixture for approximately 1-2 hours in the refrigerator.

4. Roll mixture into medium sized balls, create an indent with your thumb and press a (dry) cherry into the center. Form the cake mixture around the cherry.

5. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

6. Dip cake balls in CANDIQUIK® and place on wax paper to set. Decorate with sprinkles and/or CANDIQUIK® coating.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place in the refrigerator for an additional 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

5. Dip cake balls in melted CANDIQUIK®; place on wax paper to set.

6. To decorate: drizzle with orange colored CANDIQUIK® Coating.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place in the refrigerator for an additional 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls.Chill for approximately 1-2 hours in the refrigerator.

4. Cut the edge of a marshmallow diagonally in the shape of bunny ears. These will form the bunny “ears.” Sprinkle with pink decors onto the sticky side of
the marshmallow (for best results, press the sticky side of the marshmallow into the sprinkles).

5. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to the directions on the package.

6. Dip cake balls in the Vanilla CANDIQUIK® and place on wax paper.

7. Before CANDIQUIK® has set, press the marshmallow ears on the top of the cake ball and place one heart-shaped sprinkle on the front of the cake ball for the nose.

8. Once dry, draw two dots for eyes with writing icing.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place in the refrigerator for an additional 20-30 minutes.

2. Crumble brownies into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1” sized balls. Chill approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Dip brownie balls in melted CANDIQUIK® and place on wax paper to set.

6. Sprinkle with decorative sprinkles before coating is set.

TIP: If brownie truffles start to stick or get gooey when dipping, place the remaining truffles in the refrigerator for an additional 20-30 minutes.

2. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

3. Add red food coloring (oil or powder based only) to CANDIQUIK® until desired color is established.

4. Dip each donut hole in CANDIQUIK®, allow excess coating to drip off; place on wax paper to set.

5. Before coating is set, attach 1 pretzel piece and two leaves on top of each donut hole.

2. Prepare and bake cake mix as directed on box; cool completely.

3. Crumble cake into a large bowl. Add frosting and mix thoroughly.

4. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

5. Chop the top of the waffle cones off, so the cones measure approximately 2 ½ inches tall.

6. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Stir in orange food coloring until desired color is established.

7. Press a cake ball on top of the mini waffle cone. Dip the top of the cake ball into the CANDIQUIK by holding the end of the cone. Allow the excess coating to drip off.

8. Quickly apply the flame-shaped fruit pieces, beginning at the base and working towards the top of the cone. If the coating dries before all the flames are attached, use a toothpick to add more coating to the cone.

9. Stick cones into a Styrofoam block to set completely.

Note: this cake pop recipe will yield approximately 40 cake balls; it is suggested to reserve some of the cake balls for another project.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt both packages of CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add green food coloring (oil or powder based) to 1 of the packages.

5. Dip cake balls in CANDIQUIK®, alternating between colors and place on wax paper to set.

6. Decorate with sprinkles and/or drizzle with the opposite color of CANDIQUIK® Coating.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll cake mixture into 1” sized ovals and shape the ends into a football. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Once dry, pipe on football stitches with cake writing icing or Vanilla CANDIQUIK®.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.