Easy Mummy Cake Pops

Materials Needed

6 cream-filled vanilla snack cakes
12 ounces chocolate chips, melted
1/2 cup white crystal sugar
16 ounces (1 can) ready-made vanilla frosting
12 candy buttons
black food color or a black food color marker
candy bug sprinkles
6 lollipop sticks, 8 inches long
decorator piping tip #104 (petal tip)
disposable piping bag

Yield: 6 pops

1. Line a baking sheet with parchment paper. Place the snack cakes on the baking sheet. Dip the ends of the pop sticks into chocolate, then insert them into each snack cake. Transfer baking sheet to the refrigerator and chill until set, about 5 minutes.

2. Dip the snack cakes into melted chocolate until completely coated. Transfer the cakes to the baking sheet and chill until set, about 10 to 15 minutes.

3. Pour the white crystal sugar into a shallow dish.

4. Place the frosting in the piping bag fitted with the #104 decorator tip. Pipe ribbons of frosting onto the chocolate-coated snack cake; rotate and change orientation as you pipe. Leave a small portion of the chocolate visible at the top 1/4 of the snack cake. After piping frosting onto each cake, lay their backs onto the crystal sugar. This prevents the frosting from sticking to the parchment paper.

5. Use dots of frosting on the backs of the candy dots to affix them to the chocolate portion at the top 1/4 of the cake. Draw 'pupils' on the candy dots using a food color marker or a paint brush dipped in food color.

6. Use candy bug sprinkles to decorate the cakes. Sprinkle more crystal sugar on top of the cakes. Let the cakes stand until the frosting crusts, or transfer them to the refrigerator until firm, about 15 minutes.

7. Display the completed pops on a large tray or package them in cellophane bags tied with ribbon.