• cake ball mixture
• candy coating in assorted colors
• sucker sticks
• parchment triangles
• small round candies
• cookie scoop

Use a cookie scoop to get uniform-size cake balls or cake pops. Scoop cake mixture onto a cookie sheet lined with parchment paper. Then form each ball into a cone shape. Cover the cookie sheet with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. The cake shapes need to be firm but not frozen. Melt candy coating. The thinner the consistency of the coating the easier it is to work with. Add Paramount Crystals to coating as needed to make the coating more fluid. Take a few cake shapes at a time out of the refrigerator or freezer to work with. If cake shapes were placed in the freezer, transfer the rest of the cake shapes to the refrigerator at this point. One at a time, dip about ½ inch of the tip of a sucker stick into the melted candy coating, and then insert the dipped end of the stick into the cake shape, pushing it no more than halfway. Holding the sucker stick with the cake shape attached, dip the entire cake shape into the melted red coating until it is completely covered, and remove it in one motion. Make sure the coating meets at the base of the stick. Do not tab the stick on the side of the container. Rotate the sucker stick to allow excess coating to drip back into the container. Stick the cake pop into a prepared Styrofoam block. Place small round candy into the top of the wet chocolate; you may need to hold it until it dries. Repeat with remaining cake shapes. Fill small parchment bags with different colors of chocolate and detail hats as desired.