Corn Dog Cake Pops

Prepare cake mix according to package directions. Add 2-3 drops of red food coloring to batter to make the cake “hot dog” colored.

Bake cake according to package directions. Remove from oven and allow to cool completely.

Once cake has cooled, use your hands to the crumble entire cake into pieces. When finished, it should have a fine, sand-like texture, with no large chunks of cake remaining.

Add about 2/3 of the container of frosting to the cake crumbles, and use your hands to combine. (If desired, you may want to add a few additional drops of red food coloring at this time.) When thoroughly combined, cake should should have a moist, dough-like consistency.

Divide cake dough into 15 separate portions, and form each into a hot dog shape. Place “hot dogs” on a wax paper lined cookie sheet and allow to chill in the refrigerator for one hour.

While pops are chilling, make your graham cracker crumbs by placing crackers in a ziploc bag and crushing with a mallet or rolling pin. The result should be sandlike and powdery, with no large chunks. Spread crumbs on a large plate, or cookie sheet covered with wax paper.

Once hot dogs have chilled, remove from fridge. Insert a lollipop stick into each one. The stick should reach the entire way through the hot dog, but not stick out the top. Return hot dogs to fridge for a few minutes more.

Next, melt your candy wafers in a microwave-safe bowl on medium power, stirring every 30 seconds. (Start with 1/2 bag, and melt additional as needed, rather than melting all of it at once.) Add a few drops of coconut or olive oil to thin the melts slightly.

Holding by the lollipop stick, roll hot dog pops in melted candy, one at a time. Immediately roll pop in crushed graham crackers (candy coating will harden quickly). Transfer each pop to foam block.

Once all pops have been coated and rolled in graham cracker crumbs, place your foam block in the fridge; allow to chill until candy coating has completely set.

While coated pops are chilling, prepare your buttercream “mustard” by combining butter, confectioner’s sugar, and water in a small mixing bowl. Use electric mixer to beat until well-combined, then add yellow food coloring until desired color is achieved.

Place buttercream “mustard” in a pastry bag fitted with round piping tip. If you do not have a pastry bag, you can also cut the corner out of a ziploc bag.

One at a time, pipe a zigzag of “mustard” across each cake pop.

Store corn dog cake pops upright in Styrofoam block in the refrigerator for up to three days.