Trick or Treat Cake Pops

Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; flatten balls to look like pieces of candy. Place on cookie sheet. Freeze until firm; keep refrigerated.

In microwavable bowl, microwave orange candy melts and half of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with black candy melts and remaining shortening. Line another cookie sheet with waxed paper. Pipe 72 candy wrapper ends onto cookie sheet using 1/4 cup melted orange candy. Repeat with 1/4 cup melted black candy.

Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into end of 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in orange or black candy; tap off excess. Immediately sprinkle with candy sprinkles and attach candy wrapper ends on either side of cake ball, holding in place until set. Poke opposite end of stick into foam block. Let stand until set.