Preheat oven to 350 degrees F. Put foil on a 9×13 baking sheet. This is for easy clean up.
In a stand mixer, mix together sugar, flour, cocoa powder, baking soda, baking powder and salt.
Add the eggs, vanilla, milk, and oil and combine.
Add the boiling water and put the mixer on low until everything is combined. Scrape the bottom of the bowl with a spatula and mix everything together. The batter will look thin and this is normal.
Bake for about 30-35 minutes. Cool on a wire rack. The cake needs to be complete cooled before mixing with the frosting.
Chocolate Frosting
In a stand mixer or using a handheld mixer, mix together the melted butter and cocoa powder.
Alternatively add the powdered sugar and milk.
Add the vanilla extract. If its too thick, you can add 1 more tablespoon of milk. If it’s to thin, you can add 2 tbsp of powdered sugar.
Decorating
Mix together the crumbled cake with the 3/4 cup of the frosting. Shape into balls using a mini ice cream scoop. Put in the refrigerator for about 1-2 hours.
Heat up the green candy melt in the microwave. Every 30 seconds increments, stir to make sure that all the candy melt are melted. Make leaf shape unto wax paper. Put in the fridge for 10 minutes.
Take out the cake ball to bring it to room temperature.
Heat up 1 cup of the red candy melt and 1 tbsp of shortening in the microwave. Every 30 seconds increments, stir to make sure that all the candy melt are melted.
Dip the stick in the candy melt and put the cake ball on top. Dip the cake ball to cover all the surface. Put the pretzel stick and leaf on top before the candy melt harden.