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Festive Christmas Cake Pops with Easy White Chocolate Drizzle

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These festive Christmas cake pops with white chocolate drizzle are the perfect holiday dessert—sturdy, beautiful, and taste like a little piece of Christmas cheer on a stick. They are easy to make, kid-friendly, and ideal for parties and gifting.

Ingredients

Scale
  • 1 box (15.25 oz) vanilla or white cake mix
  • Ingredients listed on the cake mix box (typically eggs, vegetable oil, and water)
  • 1/2 cup (120g) vanilla or cream cheese frosting
  • 24 oz (680g) white almond bark or white chocolate melting wafers
  • 1 tablespoon coconut oil or vegetable shortening
  • Green and red gel food coloring
  • Festive sprinkles
  • Lollipop sticks
  • A styrofoam block or a cardboard box

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan. Prepare the cake mix according to the package directions. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Let the cake cool completely in the pan on a wire rack.
  2. Once the cake is completely cool, break it into large chunks and place them in a large mixing bowl. Use your hands or a fork to crumble the cake into fine, even crumbs, like wet sand.
  3. Add the 1/2 cup of frosting to the cake crumbs. Mix together until the mixture holds together when squeezed, like a soft, pliable dough. If too dry, add a teaspoon more of frosting; if too wet, add a few more cake crumbs.
  4. Using a cookie scoop (about 1.5 tablespoons), portion out the cake mixture. Roll each portion between your palms into a smooth, round ball. Place the balls on a parchment-lined baking sheet. You should get about 30-35 balls.
  5. Place the baking sheet in the refrigerator for at least 1 hour, or up to 24 hours. For best results, chill for 2 hours.
  6. Place the white almond bark or melting wafers in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until completely smooth and melted. Stir in the coconut oil or shortening if using.
  7. Remove the chilled cake balls from the fridge. Dip the tip of a lollipop stick into the melted white chocolate, then insert it about halfway into a cake ball. Repeat with all the cake balls.
  8. Hold a cake pop by the stick and submerge it completely into the melted white chocolate. Gently tap the stick on the edge of the bowl to allow excess chocolate to drip off. Do not swirl.
  9. Before the chocolate sets, immediately sprinkle festive sprinkles over the top. Then, stick the lollipop stick into a styrofoam block or cardboard box. Let set completely at room temperature, about 30 minutes.
  10. Divide about 1/4 cup of the remaining melted white chocolate into two small bowls. Add a tiny dab of green gel food coloring to one bowl and red to the other. Stir well. Transfer each color to a small piping bag or a zip-top bag with a tiny corner snipped off.
  11. Hold a cake pop over a piece of parchment paper. Drizzle the red and green chocolate back and forth over the top in a zigzag pattern. Let the drizzle set at room temperature for another 15 minutes.

Notes

Chill the cake balls for at least 2 hours to prevent them from falling apart when dipping. Use almond bark or candy melting wafers instead of regular white chocolate chips for a smooth coating. Do not swirl the cake pop while dipping to avoid breaking it off the stick. Work in small batches, keeping unused cake balls in the fridge.

Nutrition

Keywords: Christmas cake pops, white chocolate drizzle, holiday dessert, easy cake pops, festive treats

Find it online: https://flurpchef.com/festive-christmas-cake-pops-with-easy-white-chocolate-drizzle/