Cake pops may be mainstream now (guess I should have made jam), but what about holiday cake pops?! Part of the reason I love the holidays so much is because I get to make sweets and package them into dorky wannabe Martha Stewart/Paula Deen/Barefoot Contessa gifts to show people a little love. If I could, I would do this year-round, every day. Holiday cake pops may have been one of the most fun and festive treats I made all year (aside from the Valentine's day cookies). Since these were going to have to travel I omitted the stick; so technically they are not pops, but they taste just as good!
- 1 box of your favorite cake mix. You could make it from scratch of course, but I cannot guarantee the consistency will be correct. All the recipes I read called for cake mix (made my life easier!)
- 1 can of frosting
- 1 bag of candy coating chips. You can find them in most craft or baking supply stores.
- Bake the cake as directed (this is also where you would want to add any food coloring)
- Once cool, crumble it with your hands. There should be no chunks, only fine crumbs. And just so you know, this part was kinda fun!
- Mix in 3/4 of the frosting until smooth. No more than that or the cake balls will be too soft.
- Roll mixture into balls and let cool in refrigerator for an hour or more, or the freezer for 15 minutes. The cake balls should not be frozen however.
- Once you are ready to dip them, start microwaving the candy coating chips in 30 second intervals. Stir each time until smooth.*
- Dip the cake balls one at a time using a spoon, place on a wax paper lined cookie sheet (use a toothpick to draw a line around the bottom of each cake ball), decorate immediately, and refrigerate or freeze until firm.