Recipe: Football Cake Pops

Instructions

Bake the cake according to package directions. Let the cake cool completely and then finely crumble the cake with your hands in a large bowl. Mix in half of the container of frosting using a wooden spoon until the mixture is about the consistency of cookie dough.
Line a baking sheet with wax paper. Using your hands, roll dough into 1″ diameter balls and then mold each ball into the shape of a football. Place on wax paper. Repeat until dough is gone and then refrigerate for about 30 minutes.
In a microwave safe dish, add 1/2 a bag each of the dark chocolate and peanut butter candy melts as well as a tablespoon of shortening. Microwave in 20 second intervals, stirring between, until combined. Mixture should run easily off of a spoon. If it’s too thick add a small amount of shortening if needed.
Remove footballs from the fridge. Dip one end of each lollipop stick about 1/2-inch into the candy melt mixture and then stick it in the end of a football going almost to the top but not poking through. Place on wax paper to allow candy to harden. Repeat with remaining footballs.
Dip each football in the candy mixture to coat. Remove excess by gently tapping the stick on the edge of the bowl. Place in styrofoam block to set (make sure they don’t touch one another). Repeat with remaining footballs.
Once the candy has set, lay each football flat on wax paper. Use the candy decorating pen to draw laces on each football using slow and steady motions. Let the laces completely dry before moving the footballs (this will take a while).