Icing and Pouring for Pops
For cake pops, it is especially important to seal the entire surface to prevent drying out. If you are pouring candy or thinned icing, only the top side will be covered—therefore, you need to ice the bottom with melted candy or icing before you pour.
Use a spatula to ice bottom of treat smooth with melted candy or thinned icing. Chill until firm.
Place treat on a cooling grid above a parchment-covered cookie sheet or baking pan. Pipe or pour melted candy or icing over treat. Excess candy will drip down to pan to be used for more pops.
Place treat, bottom side down, on parchment paper and chill until firm.