Start with ¼ of a 9 x 13 cake and add 2 tablespoons of frosting to it. Mix it well, I use my KitchenAid mixer to do it, until it’s at a play-doh like consistency.
Use a 1 tablespoon cookie scoop to measure out your servings, and place them on a cookie sheet lines with wax paper. You should get 10 -12 pops.
Now roll them smooth between your palms without squishing them. Cover them with wax paper and place them into the fridge while you melt your candy.
Get a bag of Wilton, Make N’ Mold, Almond Bark, or Candiquik (they are all the same, so it doesn’t really matter). Pour the candy pieces into a large ceramic mug and microwave it for 1 minute. Take it out and stir it. Even if it’s not melted, stir it. Then put it back into the microwave for 30 seconds at 70% power. Take it out and stir it again. It should be mostly melted. Let the heat from the mug continue to melt the candy.
Get 12 lollipop sticks and your cake pops out of the fridge. Dip ¼ inch of a stick into the candy and then insert it half way into the cake pop ball. Stand it up in a cake pop stand and continue with the rest of the pops.
Stir the candy again and make sure that it’s smooth. Now dip your cake pop straight up and down in the candy and let the excess drip off. Don’t bang the stick against the mug, gently tap the stick and rotate the pop to help get the excess off. Stand the cake pop into the cake pop stand to dry and complete all the cake pops.
You’ll need ¼ cup of melted green candy, rainbow sprinkles, star sprinkles.
Put the candy into a baggie and place the baggie into a bowl of HOT water to melt. Massage the bag to aide in melting.
Dry off the bag and snip a small corner off. Pipe a zig-zag pattern starting from the bottom and work your way up. Sprinkle and decorate and set aside to dry.