Angel Cake Ball Pops

Directions

• In a large bowl, combine the cake mix, water, eggs, oil and vanilla extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. square baking pans.
• Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Split vanilla bean and scrape seeds; set aside. In a large bowl, cream butter until light and fluffy. Beat in 2-1/4 cups confectioners' sugar and vanilla seeds. Add enough cream to achieve desired consistency. Tint 1/3 cup frosting yellow; cover and refrigerate.
• Wrap one cake tightly and freeze for up to 1 month for Petite Pineapple Coconut Cakes. Crumble remaining cake layer into a large bowl. Add remaining frosting; mix well.
• Shape into thirty-six 1/2-in. and 1-in. balls. Place on waxed paper-lined baking sheets. Freeze for at least 3 hours or until firm.
• In a microwave, melt pink candy coating disks; stir until smooth. Dip small balls into coating, allowing excess to drip off. Return to baking sheets. Melt white candy coating. Dip large balls in coating; allow excess to drip off. Sprinkle with glitter. Return to baking sheets. Refrigerate until set.
• In a small bowl, beat yellow frosting and remaining confectioners' sugar until smooth. Pipe onto pink balls for hair. Draw faces with food writing pens. Dip one end of a lollipop stick into melted coating and insert into a white cake ball, pushing it no more than halfway through. Attach a pink ball with melted candy coating.
• Using candy coating, attach a pretzel for wings. Insert stick into a styrofoam block to stand. Repeat with remaining ingredients.