Ingredients:

• Favorite white cake mix or recipe (18 cups batter needed; 4½ cups batter for each color cake)
• Color Right Performance Color System
• Ready-To-Use Decorator Icing – 4.5 lb. Tub (10 cups makes 40 treat pops)
• Green Colored Sugar
• Yellow Colored Sugar
• Orange Colored Sugar
• Pink Colored Sugar

Supplies:

• 17¼ in. x 11½ in. Jelly Roll Pan (4 needed)
• Cooling Grid
• Large Ultimate Cake Leveler
• Disposable Decorating Bags
• Coupler
• Decorating Tip #12
• 5-Pc. Metal Treat Pop Cutter Set (round cutter used)
• Treat Pops (40 needed)
• Decorating Tip #32

Batter Colors Tinted

Use Color Right base colors and QuickCount color formulas to tint batter in the following shades:

• Spring Green: 4½ cups batter + 15 Y + 3 B
• Spring Yellow: 4½ cups batter + 16 Y + 1 O
• Spring Orange: 4½ cups batter + 18 Y + 5 O + 2 C
• Spring Pink: 4½ cups batter + 23 P + 1 BK

Make cake circles.

Tint batter following color formulas above. Pour one color batter into each pan. Bake and cool cakes following recipe instructions.

Use cake leveler to level cakes to ½ in. high. Use round cutter to cut one circle in each color for each treat.

Assemble treat pops.

Prepare decorating bag with coupler, tip 12 and white icing. Push green cake circle into bottom of treat pop. Pipe swirl on green layer, following curves of container, then filling the center. Repeat to add yellow, orange and pink cake circles.

Complete top layer.

Switch to tip 32; pipe swirl on top of treat pop. Sprinkle icing with colored sugar.