Give the cake pop trend some St. Patrick's Day spirit with green food color and decorate with shamrock sprinkles for a festive dessert, inside and out.
* If you can't find marshmallow creme, substitute ½ a can of vanilla frosting
* Confectionary coating, also known as almond bark, is used for candy making and coating. It is packaged in wafer form and is available in a variety of colors and flavors, including milk and dark chocolate. It is found in the cake decorating aisle of craft and party stores.
Prepare the cake mix as directed on package, adding the food coloring. Bake as directed on package for a 9-by-13-inch baking pan. Cool completely on a wire rack.
Crumble the cake into a large bowl. Add the marshmallow creme; mix until well blended. Shape into 1-inch balls. Refrigerate for 2 hours.
Melt the coating wafers as directed on package. For each cake pop, dip ½ inch of a lollipop stick into the melted coating. Insert dipped end of lollipop stick halfway into a cake ball. Let stand until the coating is set. Dip each cake pop again into the melted coating. Shake gently to remove excess coating. Sprinkle or roll cake pops in green sprinkles, if desired. Place cake pops in Styrofoam blocks or an upside-down egg carton and let stand until the coating is set.