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Easy White Chocolate Christmas Cake Pops: Best Kid-Approved Holiday Treat

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These Easy White Chocolate Christmas Cake Pops are simple, forgiving, and genuinely fun to make with little helpers. The cake is tender, the white chocolate coating is sweet and creamy, and the sprinkles make them look like they came from a fancy bakery.

Ingredients

Scale
  • 1 box (15.25 oz) white or vanilla cake mix
  • Ingredients listed on the cake mix box (usually eggs, oil, and water)
  • 1/2 cup (120 ml) prepared white or vanilla frosting
  • 12 oz (340 g) white chocolate melting wafers or candy melts
  • 1 tablespoon (15 ml) coconut oil or vegetable shortening (optional)
  • Christmas sprinkles (red, green, and white jimmies, nonpareils, or sanding sugar)
  • Lollipop sticks (about 4-5 inches long)
  • Styrofoam block or cardboard box (to hold the cake pops upright while they set)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. Prepare the cake mix according to the package directions. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  2. Once the cake is completely cool, use your hands to crumble it into fine crumbs in a large mixing bowl. There should be no pieces larger than a pea.
  3. Spoon the 1/2 cup of frosting into the bowl with the cake crumbs. Use a spatula or your hands to mix it together until the mixture holds together when pressed. It should feel like damp sand or play dough.
  4. Using a cookie scoop or your hands, roll the mixture into 1-inch balls. You should get about 24-30 balls. Place them on a parchment-lined baking sheet.
  5. Place the baking sheet in the refrigerator for at least 30 minutes, or up to 2 hours, to chill the cake balls until firm.
  6. Place the white chocolate melting wafers in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted. Add the coconut oil or shortening, if using, and stir until combined.
  7. Remove the cake balls from the refrigerator. Dip the tip of a lollipop stick into the melted white chocolate, then insert it about halfway into a cake ball. Dip the cake ball into the melted chocolate, turning to coat it completely. Gently tap the stick on the edge of the bowl to let the excess chocolate drip off.
  8. While the white chocolate is still wet, sprinkle the Christmas sprinkles over the cake pop.
  9. Stick the lollipop stick into the Styrofoam block or cardboard box to hold the cake pop upright. Repeat with the remaining cake balls. Let them set at room temperature for about 30 minutes, or until the white chocolate is firm to the touch.

Notes

Keep the cake balls cold for best results when dipping. Thin the white chocolate with coconut oil or shortening for a smoother coating. Work in small batches, taking only 4-5 cake balls from the fridge at a time. If your first cake pop falls off the stick, chill the cake balls longer and try again.

Nutrition

Keywords: Christmas cake pops, white chocolate cake pops, holiday treats, kid-friendly desserts, easy cake pops, Christmas baking

Find it online: https://coracooks.com/easy-white-chocolate-christmas-cake-pops-best-kid-approved-holiday-treat/