Who needs a pastry chef when we've got simple, step-by-step instructions to making professional-quality Christmas Cake Pops at home?
Course Dessert
Servings 12cake pops
Calories 290
Author Cheryl Najafi
Ingredients
1sheet cakebaked, unfrosted, chocolate (you can use a box cake mix or ask your grocery store deli to give you a plain one)
1candark chocolate frosting
white dipping chocolate
12candy sticks
12chocolate dipped peppermint sticks
crushed peppermint topping
Instructions
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 then form dough into 1-2" balls. Place on wax paper lined baking sheet 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; then refrigerate 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.