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1. Cut angel food cake into 1/2-inch thick layers.
Cut out 32 rounds with the same diameter as the
push pop molds. For easier cutting, press out cake
rounds with a round cookie cutter. Set aside.
2. Beat butter in large bowl with electric mixer
on medium speed until light and fluffy. Add lemon
extract; mix well. Gradually add confectioners’
sugar, beating until well blended after each
addition and scraping sides and bottom of bowl
frequently. Add milk and red food color; beat
until light and fluffy. Fill piping bag fitted
with a small plain tip with frosting.
3. For each Push Pop, pipe a small amount of
frosting into push pop mold. Place 1 cake round
into tube, pressing, into the frosting. Top with a
small amount of frosting and a second cake round.
Repeat layering for a total of 4 cake layers. Top
with frosting.
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