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Deliciously Festive Christmas Cake Pops

Easy and cute cake pops made from cake crumbles, frosting, and colorful coatings, perfect for holiday celebrations.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 pops
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 9x13 inch cake One 9 by 13 inch cake, fully cooled (vanilla, chocolate, red velvet, or funfetti) Leftover cake works perfectly.
Binding
  • 4-6 tablespoons 4 to 6 tablespoons frosting Buttercream, cream cheese frosting, or chocolate frosting.
Coating
  • Candy melts or almond bark in white, red, and green. Add 1 teaspoon coconut oil or shortening if the coating feels too thick.
Sticks and Decorations
  • Lollipop sticks or paper straws Straws look cute for parties.
  • Holiday sprinkles, crushed candy canes, mini chocolate chips, edible glitter, or a drizzle of contrasting chocolate. For decorating.
Helpful Tools
  • A cookie scoop for even balls, a foam block or an upside down egg carton for drying, and parchment paper.

Method
 

Mix and Crumble
  1. Crumble the cake into fine crumbs in a bowl.
  2. Mash with 4 tablespoons of frosting until it feels like soft modeling clay.
  3. Add more frosting one spoon at a time if needed, or sprinkle more cake crumbs if it becomes too wet.
Chill and Shape
  1. Use a cookie scoop for even balls and roll them smooth.
  2. Arrange on a parchment lined tray and chill for 20-30 minutes.
Dip and Decorate
  1. Melt candy melts, adding coconut oil if too thick.
  2. Dip stick tips in coating, insert into chilled cake balls, and then dip the whole pop.
  3. Add sprinkles or decorations while wet and let them set upright.

Notes

Let pops fully set before storing. Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. Undipped balls can be frozen for 2 months.