Christmas Cake Pops
: Easy homemade Christmas cake pops made with crumbled cake, vanilla frosting, red and green candy melts, and festive holiday sprinkles. Perfect for Christmas parties and edible holiday gifts.
Ingredients
- 1 baked 9×13-inch cake completely cooled
- Up to 1/2 cup vanilla frosting
- 8 oz red candy melts
- 8 oz green candy melts
- 24 lollipop sticks
- Assorted Christmas sprinkles
- Edible holly decorations optional
Instructions
- Crumble the cooled cake into fine crumbs in a large mixing bowl.
- Gradually add vanilla frosting until the mixture holds together when pressed.
- Roll into approximately 24 balls, about 1.5 inches wide.
- Place on a parchment-lined baking sheet and refrigerate for 30 minutes.
- Melt a small amount of candy coating. Dip the tip of each lollipop stick into the coating and insert halfway into a cake ball.
- Chill until the sticks are securely attached, approximately 30 minutes.
- Melt the remaining red and green candy melts separately until smooth.
- Dip each cake pop into the melted coating, allowing excess to drip off.
- Immediately decorate with Christmas sprinkles or edible holly decorations.
- Place upright in a cake pop stand and allow the coating to set completely.
Notes
Use a fully cooled cake before mixing with frosting.
Add frosting gradually; you may not need the full amount.
Keep the cake balls chilled and firm before dipping.
Avoid dipping cake balls while frozen solid.
Add sprinkles before the coating sets.
Refrigerate finished cake pops in an airtight container for up to 5 days for best quality.