Melt 1/4 cup (60 mL) white candy coating wafers and use to attach sticks to cake pops. Freeze cake pops for at least 15 minutes to set. Reserve the remaining candy coating.
Add 1 cup (250 mL) white candy coating wafers to the reserved white coating and melt until smooth. Coat cake pops. Immediately arrange marshmallow halves, cut side down, over cake pops, making them look like popcorn. Set in a cake pop stand to dry.
Tie a length of ribbon in a knot around each cake pop stick. Slide the knots up to just below the cake pops. Use a scissors blade to curl the ribbons.
Measure the dimensions of the popcorn container and trim the Styrofoam to fit snugly and be about 1 inch (2.5 cm) shorter than the container. Place Styrofoam in the container and cover it with unpopped popcorn. Push the cake pop sticks into the Styrofoam, arranging the cake pops decoratively.
Excerpted from <a href="http://www.amazon.com/gp/product/0778804186/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=craftfocom-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0778804186">"The Big Book of Babycakes™ Cake Pop Maker Recipes"</a> by Kathy Moore and Roxanne Wyss © 2012 <b>www.robertrose.ca</b> All rights reserved: May not be reprinted without publisher permission.