Ingredients
Method
- Crumble the completely cooled cake into fine crumbs in a large bowl.
- Gradually mix in vanilla frosting until the crumbs hold together when pressed.
- Roll the mixture into approximately 24 balls, about 1½ inches wide.
- Place on a parchment-lined baking sheet and refrigerate for 30 minutes.
- Melt a small amount of candy coating. Dip one end of each lollipop stick into the coating and insert halfway into a cake ball.
- Refrigerate for approximately 30 minutes, until the sticks are secure.
- Melt the remaining red and green candy melts separately, stirring until smooth.
- Dip each cake pop into the melted coating, allowing the excess to drip off.
- Immediately decorate with Christmas sprinkles or edible holly.
- Place upright in a cake pop stand and let the coating set completely.
Notes
Use a fully cooled cake.
Add frosting gradually; you may not need the full ½ cup.
Keep the cake balls chilled and firm before dipping.
Don't dip cake balls while frozen solid.
Add decorations before the candy coating hardens.
Refrigerate finished cake pops for up to 5 days for best quality.
The preparation time does not include baking and cooling the cake.