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Ingredients

• ✓ decorating icing
• yellow cake mix
• water
• egg
• vegetable oil
• chocolate frosting
• lollipop stick
• chocolate candy melt
• candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat cake mix, water, oil, and eggs in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more.
3. 3 Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Remove from the oven and cool completely, at least 1 hour.
5. 5 Crumble cooled cake into a large bowl.
6. 6 Stir frosting into the crumbled cake until mixture is sticky and starts to come together but is not too smooth. Refrigerate until chilled, for at least 30 minutes.
7. 7 Roll cake mixture into eighteen 1 1/2-inch balls and place on a baking sheet.
8. 8 Place about 1/4 cup candy melts in a microwave-safe bowl. Microwave on high until melted, about 20 seconds.
9. 9 Push a lollipop stick halfway into each ball of cake mixture.
10. 10 Gently dip balls into the melted chocolate to coat, then place upright in a block of styrofoam.
11. 11 Decorate with candy sprinkles while chocolate coating is wet. Repeat to make remaining cake pops, melting more candy melts as needed.
12. 12 Enjoy!

By Miss Amy

Ingredients

• ✓ decorating icing
• cooking spray
• devil's food cake mix
• water
• oil
• egg
• vanilla ice cream
• chocolate sandwich cookie
• chocolate shell topping
• heavy cream
• powdered sugar
• candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
2. 2 Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
4. 4 While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
5. 5 Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
6. 6 Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
7. 7 Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
8. 8 Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
9. 9 Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

By NicoleMcmom

Ingredients

• ✓ decorating icing
• decorating gel
• vanilla extract
• unsweetened chocolate
• water
• powdered sugar
• water
• lemon juice
• powdered sugar
• milk
• salt
• baking powder
• all-purpose flour
• lemon zest
• egg
• butter
• powdered sugar

Instructions

1. 1 Cream powdered sugar and butter for cookies in a bowl with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in lemon zest.
2. 2 Combine sifted flour with baking powder and salt. Sift again, then add to the butter mixture alternately with the milk, stirring after each addition until just combined. Cover and refrigerate at least 2 hours or overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
4. 4 Remove cookie dough from the refrigerator. Lightly dust your hands with flour and roll 2 tablespoons dough between your palms into a 3-inch long cylinder with tapering ends. Place 2 inches apart on the prepared cookie sheet.
5. 5 Bake in the preheated oven until cookies are a pale straw color, about 12 minutes. Remove from the oven and immediately transfer cookies to wire racks. Allow to cool thoroughly, about 30 minutes.
6. 6 While the cookies are cooling, prepare icings. Combine powdered sugar, lemon juice, and warm water for lemon icing in one bowl, and combine powdered sugar, warm water, chocolate, and vanilla for chocolate icing in a second bowl. Stir both icings until smooth and thin enough to pour.
7. 7 Put waxed paper under the racks of cookies. Pour about 1 tablespoon lemon icing over a cookie, beginning in the center and continuing around the sides until cookie is evenly coated. Repeat to frost 1/2 of the cookies with lemon icing and the other 1/2 with chocolate icing. Scoop up an icing that drips on the waxed paper and stir into the remaining icing. Use extra icing as needed to coat cookies. Let icing dry until no longer sticky, about 30 minutes.
8. 8 Use tubes or pressurized cans of decorating icing to make your own fanciful design of flowers, geometric shapes, or Easter motifs.

By EIDT