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Lion Cake Pops


  • Author: Chew Out Loud
  • Yield: about 45 1x

Description

These lion cake pops are as delicious as they are adorable! Irresistible with kids, yet adults will be competing for them, too! These are chocolate-peanut butter combination, but feel free to experiment with your favorite cake/frosting flavors.


Ingredients

Scale
  • 1 box cake mix (I used fudge chocolate), baked as directed on box and cooled
  • 1 can frosting (I used fudge chocolate)
  • 2 packages peanut butter flavored candy melts (I used Wilton)
  • 1 bag (12 oz) peanut butter chips
  • mini M&M’s, for the noses
  • candy eyes
  • lollipop sticks
  • Americolor Gourmet Writer black edible ink pens
  • large styrofoam block

Instructions

  1. After cake is cooled, get your clean hands dirty and crumble it up in a large bowl. Mix well with 3/4 can of frosting. This is nice and messy! Roll mixture into balls a little smaller than golf sized. Place on wax paper, on a baking sheet.
  2. Melt candy melts in a small, deep bowl in the microwave according to package, stirring well. Dip tip of lollipop stick into melted candy and insert halfway into cake balls. Place in freezer to firm up, about 10 minutes. Once firm, work in batches: Hold each cake ball by the stick and gently rotate cake balls into melted candy until completely covered. Gently twirl so any excess comes off. Stick into styrofoam block, so cake pops are sitting right side up.
  3. Before candy coating completely dries, “glue” on the eyes and nose. If coating is already dry, just put a dab of melted candy coating on so you can do your gluing. Quickly “glue” on the peanut butter chips for the mane. If needed, dab chips into melted coating to adhere. Once coating is fully dry, use edible pen to draw the mouth, adding whiskers if you like. Pops can be kept in fridge until serving, if your room temp is too warm. Our room temp was 67, so we were able to keep finished pops at room temp just fine. Have fun!
  • Category: dessert