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Lollipop Swirl

  • Cook Time: 17 - 23 minutes
  • Servings: 24
  • Course: Dessert

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  • 1 package (18.25 ounces) chocolate cake mix
  • 1 cup each white and pink fondant
  • 24 wheat sticks
  • 1 can (16 ounces) vanilla frosting
  • yellow food coloring
  • 72 multicolored spice drops


Step 1

PREHEAT oven to 350°F.

Step 2

PLACE Reynolds<span>®</span> Baking Cups in muffin pans; set aside.

Step 3

PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.

Step 4

BAKE following package directions (17 to 23 minutes). Cool.

Step 5

MAKE LOLLIPOP 1. Divide each fondant color into quarters. Keep pieces covered while not working with them to prevent drying. 2. Roll a quarter of each color into a rope about 1/4 inch thick. 3. Press the two color fondants together and roll out to 1/4 inch thickness, twisting slightly to create swirl. 4. Roll up the rope into a flat spiral, about 2 1/2 inches wide. Snip the end and pinch to seal. 5. Break a wheat stick into a 2 1/2 inch length. Press the cut end against side of spiral as lollipop stick 6. Repeat with remaining fondant to make 24 lollipops.

Step 6

TINT frosting yellow. Spread on top of cupcakes

Step 7

ADD fondant lollipop and 3 different colored spic drops

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