Holiday Cake Pops
Looking for a holiday treat to bring to the next party? This will wow your guests with the festive sparkly treat, and they are easy to make!
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Prep Time
2 hours
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Cook Time
20 minutes
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Servings
42 cake pops
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2 cups Ann Clark American Vanilla Buttercream
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2-10 ounce bags milk chocolate melting wafers, such as Ghiradelli
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1-4 ounce container Ann Clark Red Sanding Sugar
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1-4 ounce container Ann Clark Green Sanding Sugar
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1-4 ounce container Ann Clark White Sanding Sugar
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42-6 inch paper lollipop sticks
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Lollipop sticks
Equipment Needed
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1
Bake cake mix according to the instructions on the bag.
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2
Make frosting according to the instructions. Cut recipe in half for the correct amount.
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3
Crumble the cooled cake into a bowl of stand mixer with paddle attachment, mix on low until smaller pieces, about 1 minute.
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4
Add 2 cups frosting into the bowl and mix until combined, about 30 seconds.
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5
Divide the dough evenly into approximately 20–25 gram scoops and place on a parchment lined baking sheet.
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6
Roll dough by hand until round and place in the refrigerator, until firm on the outside, for 2 hours to overnight, or 30 minutes in the freezer.
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7
Meanwhile, place melting wafers in a 4-cup measuring cup in microwave on 50% for about 4 minutes, stirring every 30 seconds until melted.
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8
Place sanding sugars in separate small bowls.
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9
Working from refrigerator, pull a few balls out at a time.
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10
Insert the lollipop stick into the melted chocolate about ½ inch, then into the cake pop, about ½ inch into the cake pop and dunk into the chocolate until completely covered. Tap on the side of the container to remove the excess chocolate coating.
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11
Working quickly, sprinkle the cake pop with sanding sugar just before set up. Place on parchment lined baking sheet and let set up either on the side or standing straight up based on preference. Wait until chocolate is hardened until enjoying.
Notes & Tips:
- To make ahead: Make, scoop and roll the day before. Then dip the next day.
- You can use any type of melted chocolate (need about 2 cups melted; 4 cups chips/chunks). If not using “melting chocolate”; add 2 teaspoon vegetable oil to 24 ounces chocolate to help with the fluidity when coating the chocolate.
- It’s time to reheat your chocolate when the cake pops fall off into the chocolate when dipping. Usually, 1 minute at 50% does the trick.
If you want to have seamless cake pops follow these directions:
To hold your cake pops upright, poke tiny holes in a Styrofoam block or the bottom of a 4 to 5 inch-deep cardboard box. Insert the end of the lollipop stick once the cake pop is coating and decorated. Let stand until set. You can then place them in plastic wrappers or in jars to hold them upright. If you don’t have Styrofoam, you can place them in a jar filled with dried beans.
Photo by Laura Kanya
