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Crumble cake and mix in the vanilla and chocolate frosting until mixture holds together.
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Scoop heaping tablespoonfuls of the dough and roll into hot dog shaped logs.
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Combine the peanut butter chips and 6 ounces of the white confectionery coating in a microwave safe bowl.
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Heat on high power for 30 second increments, stirring after each, until melted.
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Thin with paramount crystal if needed.
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Stir in graham cracker crumbs.
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Dip the end of a lollipop stick into the melted candy.
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Insert the stick into one end of a cake pop.
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Repeat.
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Freeze the pops for 10 minutes.
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Pour the peanut butter candy coating over each "hot dog." then twirl it around a bit over the bowl, allowing the excess candy coating to drip off.
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Melt your remaining 2 ounces of white confectionery coating then color using yellow candy coloring.
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Pipe it over the cake pops to resemble mustard.
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Freeze for 2-3 minutes until the "mustard" is set.