Recipes and Cooking Geode Cake Pops 4.7 (6) Add your rating & review Try the geode cake trend in bite-sized fashion with this surprisingly simple rock candy cake pop recipe! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 20, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Freeze Time: 1 hrs Total Time: 2 hrs Servings: 24 Jump to Nutrition Facts Ingredients 1 package 2-layer-size desired-flavor cake mix 1 - 1 ½ cup desired-flavor frosting 12 ounce vanilla-flavor candy coating, chopped 12 ounce white baking chocolate, chopped 24 lollipop sticks ½ cup canned white frosting Assorted color rock candy pieces Colored sugar, lighter shade than rock candy pieces Large crystal white decorating sugar Gold petal dust (optional) Vodka (optional) Directions Prepare cake mix according to package directions. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking sheets with waxed paper; set aside. Remove cooled cake from pan and crumble into a very large mixing bowl. Add frosting. Beat with an electric mixer on low speed until combined. Using a small scoop, drop mixture into 1-1/2-inch mounds onto prepared trays; roll mounds into balls and freeze for 30 minutes. In a small microwave-safe dish heat 1 ounce of the candy coating (about 1/4 cup) on 50 percent power (medium) for 60 seconds until melted and smooth, stirring once. Dip one end of each lollipop stick into melted candy coating and poke sticks into balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes more or until balls are firm. Place remaining candy coating and chopped chocolate in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Working in batches, dip balls into melted chocolate mixture. Allow excess to drip off; place balls on clean waxed paper-lined trays or baking sheets. Spoon white frosting into a quart-size freezer bag. Snip off a small part of one corner of the bag. Place colored sugar and white decorating sugar on a small plate or in a small bowl. For each pop, carefully cut a slice from one side of a pop. Use a small spoon to scoop out some of the filling; discard. Press large rock candy pieces into hole in pop. Pipe a small ring around the rock candy; dip into colored sugar. Pipe another small ring of frosting around the previous ring; press into white sugar. If desired, combine gold petal dust and a couple drops of vodka until smooth and paint the outlining rock candy pieces gold. Hannah Bigot Rate it Print Nutrition Facts (per serving) 350 Calories 16g Fat 49g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 350 % Daily Value * Total Fat 16g 21% Saturated Fat 8g 40% Cholesterol 3mg 1% Sodium 196mg 9% Total Carbohydrate 49g 18% Total Sugars 38g Protein 2g Vitamin C 0.3mg 2% Calcium 49mg 4% Iron 0.4mg 2% Potassium 67mg 1% Fatty acids, total trans 2g Folate, total 12mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.