Cut cake into quarters and place 1/4 into mixing bowl. Add 2 Tablespoons of the frosting and mix with a paddle attachment until smooth. There should be no cake lumps and there should be no sign of the frosting. The batter should be that of a play-doh consistency. Add more cake if there is visible frosting. Add more frosting if the batter appears dry.
Measure 1 tablespoon of the cake pop batter and place it on a cookie sheet lined with wax paper. You should get 10 – 12 cake balls from a 1/4 of a cake.
Roll the batter between clean, dry hands until smooth. Do not compress the batter.
Place the rolled cake balls into the fridge for 30 minutes depending on how soft your cake balls were. Do not place them into the freezer to speed things along. Getting the cake pops too cold will lead to cracked cake pops.
Melt candy melts in a deep glass bowl or ceramic mug according to directions. You will need all of the black candy and only 1/4 of the green and orange colors.
*TIP – place it in the microwave at full power for 1 minute. Stir and then place back in the microwave for 30 second intervals at 70% power. Do not overheat the candy coating. It will get thicker and thicker the hotter it gets.
Eat and Enjoy!