| Servings |
cake pops
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Ingredients
- 1 Box cake mix, prepared and baked in two (2) 8-inch round pans
- ΒΎ cup store-bought frosting, vanilla
- 2 sticks butter, softened
- 4 cups confectionersβ sugar
- 4-5 tbsp milk
- 1 tsp moss green gel food coloring
- 1 bottle or package sprinkles
- 1-2 oz. yellow fondant
- 20-24 lollipop/cake pop sticks
Ingredients
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Instructions
- Line a baking sheet with wax paper and set aside.
- Ensure that your cake has cooled before beginning the cake pop process. In a large bowl, break your cake up into little bits. You may even use a food processor to do this.
- Add frosting into your crumbled cake and mix thoroughly. Youβll want the consistency of semi-wet sand, but donβt make it too wet or else it will not set.
- Start rolling your frosted cake into 2-3 inch balls then shaping them into cones, so that they start to take the form of a Christmas tree. Insert a lollipop stick from the top and place gently on your lined baking sheet.
- Chill the cake pops in the refrigerator for 2 hours.
- Place wax paper on a clean working surface. Separate your yellow fondant into 20-24 spheres, about Β½ an inch in size. Shape each one into a star. Lay gently on wax paper.
- Using an electric mixer, beat together butter, confectionersβ sugar and milk until smooth. Add food coloring and mix until completely tinted. Place in piping bag.
- Remove cake pops from refrigerator and frost each one. Top with sprinkles and place fondant star at the peak of each tree. Enjoy and happy holidays!
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