Candy Cane Cake Pops
Experience the perfect blend of moist cake, creamy frosting, and a white chocolate coating adorned with crushed candy canes. These festive pops are not just treats; they're a delightful celebration on a stick! Dive into the magic of the season with this easy and delicious recipe.
Ingredients
- 1 Box Vanilla Cake Mix
- 1/3 Cup Vanilla Icing
- 12 Oz White Candy Melts
- Crushed Candy Canes
Instructions
- Start by preparing your cake batter by package directions. Beat cake mix, water, vegetable oil, and eggs in a large mixing bowl.
- Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes and bake in a 350°F oven until a toothpick inserted into the center comes out clean.
- Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish. Stir the frosting into the crumbled cake, cover with plastic wrap, and freeze until chilled.
- Use a cookie scoop and your hands to roll the mixture into evenly sized small balls and place on large baking sheet. You want to try make them all a consistent size – aim for the size of a ping pong ball.
- Freeze again until balls are hard.
- It’s easier to roll the cake & frosting mixture into perfectly round balls if it’s cold. The cake & frosting mixture is super moist, and at room temperature it makes it extremely difficult to shape them perfectly.
- Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a cookie sheet.
- Melt candy melts in the microwave or in a double boiler. Dip lollipop sticks into the melted chocolate, then stick into one of the frozen cake balls.
- Do this with all of them and put back in freezer till they are solidified.
- Gently dip balls into the melted chocolate or spoon the chocolate onto balls and twirl to coat, letting the excess chocolate drizzle off onto parchment paper. Decorate with the crushed candy cane pieces.
- Place them upright in a styrofoam block, or a cardboard box to harden. There you have it, you have easy bite-sized treats!
Notes
VARIATIONS
- Double Chocolate Delight:
- Dip your cake pops in dark or milk chocolate before adding the signature candy cane stripes. This creates a rich, double-chocolate experience.
- Minty Fresh Interior:
- Infuse the cake batter with peppermint extract for a burst of minty freshness that complements the candy cane theme.
- Festive Filling Surprise:
- Inject a small amount of peppermint-flavored cream or chocolate ganache into the center of the cake pops before coating for a delightful surprise when bitten into.
- White Chocolate Drizzle:
- After coating the cake pops in red candy melts, drizzle them with contrasting white chocolate for a visually appealing and delicious touch.
- Gingerbread Spice Twist:
- Add a pinch of ginger, cinnamon, and nutmeg to the cake batter for a gingerbread-inspired flavor profile. Coat with white chocolate and add candy cane stripes.
- Cocoa Dusted Elegance:
- Dust the finished cake pops with a sprinkle of cocoa powder for an elegant and slightly bitter contrast to the sweet candy coating.