Christmas is around the corner and just like Santa’s getting ready to bring wonder and joy this Eve, prepare these adorable little cake pops to be the high point at your next gift-giving event!
We, as a culture, love miniature things. Probably because it convinces you that having more isn’t so terrible. So let’s share that pleasure with others…. When you have some extra time to sit and create a really elaborate design, this is the treat that will really put you at the center of your next event.
Put your all your artistic ability into it! These pops are delicately decorated to surround the idea of holiday cheer. These Santa Claus cake pops are, what I would consider, a novelty version of any cake pop on the market since they are heavily detailed, making them favorite to all! And if you’re an artsy person like me, this is also a nice way to get your mind off everything else.
The pops feature both cake and candy textures so you can indulge in the collection of festive goodies, including an icing hat and fuzzy beard. While the inner filling is just the perfect amount of vanilla (or any cake flavor you choose) it’ll just leave you to wanting more! The petite treats are also small in size; making them A-D-O-R-A-B-L-E, and easier for sharing. So everyone can get an equal share without feeling like they didn’t get enough.
The magic of Christmas starts with the tradition of giving a gift from Santa to someone you love. So when you’re out there being Santa for your party this year, take a tip from ol’ St. Nick and share the holiday cheer 🙂 Enjoy!
- 1 box cake mix
- lollipop sticks
- 1 450g container vanilla frosting
- 1 Ziplock bag
- red and white candy melts
- white sparkling sugar (optional)
- white sugar pearls
- pink sugar pearls
- black icing
- cake pop stand (or foam block)
- Bake the cake following the instructions on the box. Allow for the cake to cool completely. Now for the fun part! Using either your hands or a spoon, place the cake into a bowl and break into fine crumbs.
- Add 2 tablespoons of frosting and mix together to form a dough-y texture. Then, with your hands, scoop a tablespoon of cake mix into your hands and form into little round balls. These will be your cake pops. Place the cake balls on a baking sheet lined with parchment paper and let cool in the fridge for 30 min.
- Meanwhile, add 1 cup of boiling water in a saucepan. Turn on low-medium heat to the point where the water is just simmering. Place a glass bowl on top on the saucepan and insert the white candy melts (this is called double boiling). The key here is not to let the glass bowl touch the simmering water, or you will burn the candy melt! Allow for candy to melt, stirring often. When the candy is melted, remove from heat.
- Meanwhile, remove the cake balls from the fridge. Using the lollipop sticks, dip one end into the candy melt and then insert into a cake ball. Push it about half way so the cake ball doesn’t fall off the stick later. Do this for all cake balls. Note:*If at any point the candy melt starts to thicken, place back on top of double boiling to warm it up.
- When you’re ready, dip the entire cake ball into the white melted candy melt. Tap the cake pop against the bowl to drip off any excess. Place 1 pink sugar pearl in the middle of the ball for the now. Set aside on the cake pop stand to dry and harden. Repeat for all other cake balls.
- For the Santa hat, repeat step 3 and add the red candy melts instead. This time using the cake pop, dip the tip of the cake balls into the red candy melt, just enough to form a “hat”. Tap off any excess candy; add a white sugar pearl on top. Set aside and cool. Repeat for all other cake balls.
- Place white frosting in a Ziplock bag and cut one corner off (a very small cut for the frosting to come out nicely). Hold the cake pop with one hand and frosting bag in the other. Very delicately, push the frosting out of the tip that you cut and onto the cake ball for the Santa hat, moustache and beard. Using the black frosting, add the eyes. To tap it off, lightly dip the rim of the Santa hat in white sparkling sugar. Done!