Chicken Cake Pops

Prepare the cake mix and bake according to the package directions.

Cool the cake completely and then crumble it finely with your fingertips into a bowl.

Add one half of the can of frosting and stir until all of the crumbled cake is coated. Freeze the cake mixture for about 45 minutes.

Roll the cake mixture into 2" cake rounds. Freeze the cake rounds for another 30 minutes.

Heat the yellow candy melts in a double broiler or in a cup in the microwave, stirring frequently until all of the candy is melted. If using the microwave, stir the candy every 20 seconds. Add a few drops of vegetable oil if the candy becomes too thick.

Dip the tip of a cake pop stick into the melted candy and then insert the stick into the center of a cake round. Repeat until all of the cake rounds are on sticks. These are your basic cake pops that can now be decorated.

Dip each cake pop into the melted candy, swirling the pop until the cake is completely coated.

Insert an orange coated candy piece into the front center of the cake pop to make the chicken's beak.

Line three red candy hearts across the top of the cake pop to create the chicken's comb.

Insert the #2 decorating tip into the pastry bag. Optional: Instead of a pastry bag, you can cut a small corner from a plastic food storage bag and insert the decorating tip into that corner.

Add half a tube of black decorating icing to the bag and squeeze it down to the baking tip. Pipe two black dots on the head of the chicken cake pop to make the eyes. Experiment with different eye shapes to create different expressions.

Display the cake pops upright by the sticks for party guests to enjoy.