Christmas Cake Pops
If you’re looking for a fun and budget‑friendly holiday dessert, these Christmas Cake Pops are just the ticket. Using leftover cake and simple supplies, you can whip up a batch of adorable treats that look like they came from a bakery.
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Perfect for little hands, classroom parties, or a festive after‑dinner treat! You even make these to satisfy your sweet tooth when the craving hits.
If you like holiday desserts, you will also love this Christmas Cookie Fudge, Christmas Blossom Cookies, or Christmas Funfetti Cake.
Why You’ll Love This Recipe
- Easy to make: No fancy equipment, just cake crumbs, frosting, candy melts and a stick.
- Budget‑friendly: Uses leftover cake and basic ingredients you probably already have.
- Kid‑friendly & fun: Decorating is half the fun, let the kids pick sprinkles and colors.
- Versatile: Use any cake flavor, any color coating, adapt for gluten‑free, etc.
Ingredients
Christmas Cake Pops
Equipment
- Parchment Paper
- Baking Sheet
- microwave-safe bowl
- Lollipop sticks
- Styrofoam block or foam board
- Spoons or piping bag (optional)
- Measuring cups
Ingredients
- 2 cups leftover cake scraps any flavor, crumbled finely
- ¼ cup frosting buttercream or cream cheese
- 6 ounces candy melts or white chocolate red, green, or white
- Holiday sprinkles crushed peppermint, or drizzle for decorating
Instructions
- In a large bowl, combine cake crumbs with frosting. Mix until the texture is similar to cookie dough and holds together when pressed.
- Roll into 1-inch balls and place on a parchment-lined baking sheet. Chill in the refrigerator for 1 hour (or 20 minutes in the freezer) until firm.
- Melt candy melts or chocolate according to package instructions.
- Dip the tip of each lollipop stick into the melted coating, then insert halfway into a cake ball (this helps secure it).
- Dip each cake pop into the melted coating, gently tapping off excess.
- Decorate immediately with sprinkles, crushed peppermint, or a drizzle of contrasting candy melt.
- Stick cake pops upright into a styrofoam block or a piece of foam board to set. Let sit until completely firm.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Make sure the cake balls are chilled before dipping, which helps prevent them from falling off the stick or the coating cracking.
- If the coating is too thick or stiff, add a tiny bit of shortening or vegetable oil. To thin it so it dips smoothly.
- Tap gently to remove excess coating after dipping rather than shaking vigorously. This avoids air bubbles or cracks.
- If the cake mixture seems too dry (falls apart when you roll a ball), add a bit more frosting (½‑teaspoon at a time) until it holds.
- Let the pops set upright. Using a foam block or a tall glass with foil‑covered blocks works well. This keeps them from deforming while drying.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can use leftover chocolate, vanilla, red velvet, holiday‑spiced cake. The flavor inside is up to you. Just crumble well so the texture can bind with the frosting.
You can use white chocolate chips (or standard chocolate) and melt them gently, adding ½ tsp vegetable oil or shortening to help the coating set and smooth out, this trick gives you a workable coating.
That usually happens if the cake balls weren’t chilled long enough, or if the coating is too thick and sets too quickly. Make sure to chill well and work with a smooth, melted coating.
