Christmas Cake Pops

Christmas cake pops 2

Christmas Cake Pops



  • 1 baked, unfrosted chocolate sheet cake–you can use a box cake mix or ask your grocery store deli to give you a plain one
  • 1 can of dark chocolate frosting
  • White dipping chocolate )
  • 12 candy sticks
  • 12 chocolate dipped peppermint sticks
  • Crushed peppermint topping


  • Crumble baked sheet cake into a large mixing bowl
  • Add chocolate frosting to the cake and knead until the frosting and cake form a dough-like consistency
  • Form dough into 1-2″ balls
  • Place on wax paper on tray and freeze, 30 minutes to an hour
  • Line a cookie sheet with parchment paper
  • Remove cake pops from refrigerator and allow to thaw slightly
  • Melt white dipping chocolate according to directions
  • Dip tip of candy stick in melted chocolate and then insert into center of cake pop to make a temporary handle; and then refrigerate for 15 minutes to harden
  • Spread crushed candy cane evenly across a plate
  • Dip cake pop in dipping chocolate, coating thoroughly and using a butter knife to trim off any excess before dipping top of cake pop in crushed peppermint
  • Place topping side down and return to refrigerate to harden
  • Before serving, replace candy stick with chocolate peppermint stick

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