Lollipop Swirl
- Cook Time: 17 - 23 minutes
- Servings: 24
- Course: Dessert
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Ingredients
- 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
Directions
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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