- one rectangular cake or two rounds
- one tub of frosting
- yellow and chocolate candy melting wafers
- 15 candy corn pieces
- chocolate sprinkles
Step By Step Instructions:
- Crumble the cake into a bowl so there are no large pieces.
- Add one spoonful of frosting to the cake at a time. Mix well after each addition. Your mixture should be a moist dough that you can mold into balls. If it seems too dry and falls apart easily, add more frosting. You will likely use most or all of the frosting.
- Roll a spoonful of cake ball dough into a 1 ½-inch ball. Place on a cookie sheet lined with wax paper. Flatten the ball slightly into a thick disc shape.
- Place a few yellow melting wafers in a small microwaveable bowl. Melt according to package directions.
- Roll the sides of the cake ball in the yellow melting candy.
- While the candy is still wet, press candy corn into the ball to look like petals.
- Let the flower dry for about an hour.
- Place a few chocolate wafers in a zip-top bag. Leave the bag open and microwave on the defrost setting for 30 seconds. Squeeze the melted candy to one corner. If the wafers are not soft yet, microwave on defrost 30 seconds more. Then snip a small corner out of the bag.
- Pipe the melted chocolate in a circle onto the face of the flower.
- While the chocolate is still wet, drop on the chocolate sprinkles.
- Let the pop dry for about an hour.
- Poke a green straw into the cake ball behind the candy petals.