Pillsbury Easter Egg Cake Balls

Directions

1. Set oven to 350°F. Line a 15 x 10-inch baking pan with wax paper.
2. In a large bowl, beat Strawberry cake mix, water, oil and eggs per package instructions. Pour batter into 9x13-inch cake pan and bake for 34-38 minutes, until toothpick inserted comes out clean. Cool completely.
3. Crumble cooled cake into extra-large bowl. Beat with mixer on medium speed until fine crumbs, about 2 minutes. Spoon strawberry frosting over the crumbs. Beat until evenly blended. Cover and freeze 30 minutes.
4. Roll cake mixture into several 1.5-inch Easter egg shapes. Place on prepared baking pan. Cover and freeze at least 1 hour.
5. Melt two of the candy melt colors, separately, with 1 tablespoon of vegetable oil on low power until the candy is just melted. Candy should not get too hot.
6. Remove cake pops from freezer. Dip a cake pop into the candy melt. For half of the cake pops, immediately decorate with sprinkles from frosting lid if desired. For the remaining cake pops, melt the other candy melt colors. Pour the melted candy coating into a piping bag or plastic bag with the tip cut off. Pipe on dots, lines, and squiggles for decorations. While this coating is still wet, cover it with sugar sanding.
7. Repeat to make remaining cake pops. If Candy Melts thicken, briefly reheat and stir until smooth. Serve cake pops at room temperature.