Paisley Baby Shower Cake Pops



  • 1 boxed white cake mix plus ingredients to make
  • 5 drops Americolor bright pink food dye
  • 5 drops Americolor neon green food dye
  • 1 can cream cheese frosting
  • 1 bag Wilton Bright Pink Candy Melts
  • 1 bag Wilton Neon Green Candy Melts
  • 1/4 cup Wilton Baby Blue Candy Melts
  • 1/4 cup Wilton Neon Orange Candy Melts
  • 1/4 cup Bright Pink Candy Melts
  • Crisco solid shortening
  • 3648 Wilton lollipop sticks
  • 3648 Wilton cellophane treat bags and ties
  • 2 packages Martha Stewert mini Pink Bows (Joann’s Fabric Store)


  1. Mix the cake mix as directed on the package and evenly divide the batter between two bowls.
  2. To one bowl add the pink food dye and mix until completely incorporated into the batter. Pour into a prepare 8 inch cake pan.
  3. Repeat with the green food dye and pour into a prepared pan.
  4. Bake the cakes as directed on the package and cool completely.
  5. In two separate bowls crumble each cooled cake into fine crumbs.
  6. Mix a 1/4 cup of frosting into each bowl of crumbs.
  7. Add more frosting as needed by a teaspoon at a time until all dry crumbs are moistened and a teaspoon of the dough holds together when rolled into a ball.
  8. Using a small cookie dough scoop form about 24 cake balls from each bowl.
  9. Place the cake balls on a cookie sheet in a single layer as you form them.
  10. Chill in the refrigerator until firm (about 15 minutes) or until you are ready to dip them.
  11. Melt half a bag of Wilton Bright Pink candy melts at 10-20-second intervals in a narrow and deep container adding 1-2 teaspoons of a Crisco shortening to the container to help thin the candy coating for 20 seconds.
  12. After 20-seconds stir and return to the microwave for 10 seconds and stir again. Repeat until the candy coating is thin enough to slowly run off a spoon.
  13. Add more shortening in small amounts as needed.
  14. Dip the tip of a lollipop stick 1/4 inch into the melted candy melts. Insert the stick into the pink cake pop balls and return to the cookie sheet cake ball down. Gently tap the cake pop on the cookie sheet to form a slight base for the cake pop to stand upright. Repeat with all pink cake pop balls. Return the cookie tray to the refrigerator so they can firm up.
  15. Repeat with the green cake and green candy melts.
  16. When ready to dip the cake pops remove the cookie tray from the refrigerator and reheat the candy melts until they are thin again. No need to add any more shortening at this point.
  17. Grasp one cake pop by the end of the stick and dip it down into the melted candy melts to the stick, covering the entire cake pop ball.
  18. Gently tap and twirl the cake pop over the container allowing the excess to drip back into the container.
  19. Place the cake pop down on a cookie sheet covered with parchment paper centering it and standing it straight up.
  20. Repeat with remaining cake pops, melting more candy melts as needed.
  21. Allow candy coating to harden completely 30-60 minutes.
  22. Decorate the cake pops with a drizzle of melted candy melts in pink, blue and orange.
  23. Makes 36-48 depending on how large the cake pop balls are.

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