Autumn Leaves Cake Pops

1 (16.5-ounce) Box Duncan Hines Butter Golden Cake Mix
2/3 cup Cream Cheese Frosting
1 bag Vanilla Candy Melts or Wafers
2 (14-ounce) bags Red Candy Melts or Wafers
1 (14-ounce) bag Yellow Candy Melts or Wafers
Vegetable Oil
Lollipop Sticks
Treat bags
Large piece of Styrofoam
Lay out a couple of ungreased pans, set aside. Cover a large piece of Styrofoam with foil, set aside. Prepare and bake cake according to package directions. Remove from oven and let cool completely. Break apart cake and place in a large bowl, then crumble completely. Stir in frosting, then blend together with hands until you have the texture of play-doh. Melt a small amount of vanilla candy wafers in a small bowl, set aside. With hands, mold cake into the shapes of a leaf. Dip tip of lollipop stick into melted candy, then insert a little ways into the leaf. Lay flat on pan. Repeat until all dough is used. *You will need to melt your vanilla candy wafers every so often to continue use. Place in fridge for 1 hour. Add water to the bottom of a double boiler, then add 1 bag of red candy wafers to the top and turn to medium heat. Add 1 tablespoon vegetable oil to thin the wafers and add more if the candy seems too thick. In a small bowl, add ¼ cup yellow candy wafers along with 1 teaspoon vegetable oil. Heat in the microwave stirring every 30 seconds until completely melted. Once the red wafers are completely melted, add the yellow and swirl with a knife to create lines. Remove 5 cake pops at a time from the fridge. Dip the cake pop in the melted candy. Use a spoon to drizzle the candy coating near the stick. Tap on the side of the pan to remove excess candy, then use finger to smooth out the back. Melt candy wafers as needed to continue use. Save leftover hardened candy in bowl, set aside. Let cake pops sit overnight to set. Reheat leftover hardened candy in bowl and use to seal any cracks in coating. Place back in styrofoam to harden. Place a treat bag over each cake pop and tie with ribbon

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