2. Melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

3. Dip cookies completely into melted coating with a fork, allowing excess coating to drip off. Gently slide cookie onto baking sheet to set.

4. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions. Pour melted coating into a piping bottle or Ziploc® bag, and clip a corner.

5. Pipe stitches onto each football cookie. Allow stitching to dry before serving cookies.

2. Roll the mixture into balls and place in the refrigerator for an additional 30 minutes to 1 hour.

3. Melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

4. Dip each truffle in melted coating, allowing the excess coating to drip off and place on wax paper to set; sprinkle with diced bacon.

2. Melt remaining CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

3. Add green candy color one drop at a time until desired color is reached.

4. Dip each cookie into melted coating using a fork, allowing excess to drip off. Place on wax or parchment paper to set.

5. Melt remaining block of CANDIQUIK® Coating in a mug 20 seconds at a time until melted, stirring between intervals and pour into sandwich size Ziploc® bag. Cut a small corner off the bag to pipe lines and numbers on cookies. Allow to set completely and store in an airtight container.

2. Break the ends of the pretzel rods off, so that each rod is approximately 5-6” long.

3. Spoon chocolate CANDIQUIK® over the center of each pretzel rod; leaving about the last 3/4” on each end uncoated.

4. Slide 3 cookies onto each end of the pretzel rods while the coating is still wet, set on wax paper to dry.

5. Stretch out the Gummy Saver candies in order to slide onto the ends of each pretzel rod.

Optional: If you want to add numbers to your weights, melt Vanilla CANDIQUIK® and use a toothpick to draw on the “45”.

2. Dip strawberries in melted CANDIQUIK®; set on wax paper.

3. Melt Vanilla CANDIQUIK® and place in a piping bag (or plastic bag with a tiny corner cut off); pipe on football stitching.

2. In a large saucepan melt butter over medium-low heat, add marshmallows and stir until completely melted. Remove from heat.

3. Combine melted CANDIQUIK® Coating with marshmallow mixture.

4. Add cereal; stir until well coated.

5. Form mixture into football shapes. Place on wax paper to dry.

6. Use white decorative icing to create laces on footballs; let set until icing is firm.

2. Dip cookies in the melted CANDIQUIK® and place on wax paper to dry.

3. Once completely dry, use cake writing icing to pipe outline the shape of sunglasses.

4. Press two sprinkles onto the corners of the sunglasses.

2. Add remaining ingredients and stir until thoroughly mixed.

3. Let mixture chill in the refrigerator for 30 minutes.

4. With hands, roll into 1″ balls and place on wax or parchment paper.

5. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

6. Using a spoon, drizzle Vanilla CANDIQUIK on top of energy bites.

2. In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Stir in the flour, baking powder, and salt.

3. Roll out dough on a well-floured surface approx. 1/4 inch thick. Cut into circles (approx. 3″)with cookie cutter.

4. Place cookies 1 inch apart on cookie sheet and bake 6 to 8 minutes. Cool completely.

5. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions. Dip 3/4 of each cookie in Vanilla CANDIQUIK®. Place on wax paper.

6. Unwrap a peanut butter cup, dip in the CANDIQUIK® and place on the bottom (un-coated) edge of the cookie. Press a basketball decor above the peanut butter cup. Let set.

7. Once set, pipe on the backboard and hoop lines with black-colored CANDIQUIK® or cake writing icing.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt Vanilla CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package. Add orange food coloring until a deep orange color is established.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set.

6. Melt Chocolate CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package. Pour into a piping bag (or plastic bag with a tiny corner snipped off) and pipe on basketball lines.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Use fingers to shape cake ball mixture into a bear head (use a picture as a guide if necessary). Stick 2 almonds into the sides of the cake ball as ears. Chill for approximately 1-2 hours in the refrigerator.

4. Break off 2 squares (4 oz) of Vanilla CANDIQUIK®; set aside. Melt remaining CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the package directions. Add a couple drops of yellow food coloring (oil or powder based) to produce an off-white/tan color.

5. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Once dry, use a toothpick dipped in Vanilla CANDIQUIK® to draw the outline of eyes. Use the black cake decorating gel or edible marker to draw on mouth, nose, and pupils. Attach a red heart sprinkle as the tongue.

7. Melt Chocolate CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the package directions.

8. To add the brown “fur” trim; carefully dip the back of the bear cake pop in the Chocolate CANDIQUIK and slowly roll the cake pop around, coating all edges. Allow excess coating to drip off and return to Styrofoam block to set.

Baseball Caps:
1. Melt the remaining 4 oz of Vanilla CANDIQUIK®. Add blue (oil or powder based) food coloring. Spoon small, round dots onto wax paper (bills of the hat).

2. For the dome of the hats, chop a round candy in half; insert a toothpick into candy and dip in the blue CANDIQUIK®. Quickly attach the dome of the hat towards the back of the bill. Once set, use a dab of CANDIQUIK® and attach to cake pop.

For Baseballs:
Please see ‘Baseball Cake Pop’ recipe

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add a few drops of orange food coloring (oil or powder
based) until desired color is established.

5. Insert a lollipop stick into each cake ball. Dip cake pops in Vanilla CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Once set, pipe on basketball pattern with black decorating gel.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Insert a lollipop stick into each cake ball. Dip cake pops in Vanilla CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Once set, pipe on baseball stitches with red decorating gel.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set.

6. Once completely dry, draw on soccer ball pattern with the black Gourmet Writer.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Sprinkle lemon zest over the cereal.

3. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

4. Pour coating over the cereal and use a spatula to fold into cereal until evenly coated.

5. Add the powdered sugar and seal the top with the lid (or cover with plastic wrap) and lightly shake until thoroughly coated.

2. Dip graham cracker halves in the coating, place on wax paper to dry.

3. Once dry, use a toothpick to etch directly on the coating to create a guide and outline the edges for the flags.

4. Using a paintbrush, apply the corn syrup where you would like the sprinkles to stick to the cookie.

5. Over a bowl (to catch the excess sprinkles), sprinkle with desired color.

*For the Canadian and Korean flags, use edible markers to draw on detailing. For a step-by-step tutorial, please visit the Miss CandiQuik blog.

2. Melt CANDIQUIK in Melt and Make Microwaveable Tray™ and pour into a piping bag.

3. Carefully outline and fill the center of each cookie with the candy coating.

4. While coating is still wet, apply edible image*. Or alternatively, once dry; draw Olympic rings using Americolor™ Gourmet Writers.

5. Feed the purple ribbon through the small hole made in each cookie.

(*please see kopykake.com for more information on edible images.)

2. Prepare and bake cake mix as directed on box; cool completely.

3. Crumble cake into a large bowl. Add frosting and mix thoroughly.

4. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

5. Chop the top of the waffle cones off, so the cones measure approximately 2 ½ inches tall.

6. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Stir in orange food coloring until desired color is established.

7. Press a cake ball on top of the mini waffle cone. Dip the top of the cake ball into the CANDIQUIK by holding the end of the cone. Allow the excess coating to drip off.

8. Quickly apply the flame-shaped fruit pieces, beginning at the base and working towards the top of the cone. If the coating dries before all the flames are attached, use a toothpick to add more coating to the cone.

9. Stick cones into a Styrofoam block to set completely.

Note: this cake pop recipe will yield approximately 40 cake balls; it is suggested to reserve some of the cake balls for another project.

2. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

3. In a large bowl, mix softened cream cheese, berry flavored gelatin, and Vanilla CANDIQUIK® with an electric mixer until well blended.

4. Fold in whipped topping and mix until well blended.

5. Carefully spoon mixture into glass baking pan and smooth out with a spatula.

6. Cut the string of the candy necklaces so you have one long string of candy; tie a small piece of ribbon on the ends so the candy pieces do not fall off. String candy necklaces evenly across the cake; you should have approximately 1.5” between each candy necklace.

7. Place white chocolate squares at the end of the cake, between the candy necklaces.

2. Using two utensils (I used a fork and spoon), completely cover Nutter Butter cookies in CandiQuik, let excess coating drip off and place on wax paper.

3. Before coating has set, press 1 butterscotch candy on the end of the cookie as a nose and  2 eye-shaped candies towards the top of the cookie; allow to dry.

4. Once dry, dip the very ends of 2 almond slices in the CandiQuik and press on the top of the cookie, hold until set in place.

5. Melt Vanilla CANDIQUIK® according to the package directions and use a toothpick to add facial markings (stripes/stars, etc.); allow to dry.

6. Using a toothpick and Vanilla CANDIQUIK®, carefully draw on the bridle; sprinkle immediately. (TIP: should only take 3 moves: 1 strip across the nose and 2 on either side of the cookie)

Nutter Butter is a registered trademark of Nabisco.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll cake mixture into 1” sized ovals and shape the ends into a football. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Once dry, pipe on football stitches with cake writing icing or Vanilla CANDIQUIK®.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.