"This recipe is the perfect ratio of cake to frosting leaving the sweetness and spices of gingerbread to shine as the star. Topped with white chocolate and sprinkles makes these a must-have for the holiday season."
Cute Gingerbread Cake Pops
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 1hr 40mins
Cook time: 32mins
Serves or Makes: 20
Recipe Card
ingredients
Ingredients
- Lollipop Sticks (4 in or 6 in)
- 14 1/2 ounces Gingerbread Cake
ingredients
Frosting
- 1/4 cup room temperature Butter
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla
- 1/2 tabelspoons Milk
Method
Step 1
Make and bake your cake according to the box instructions and let it cool completely.
Step 2
Once your cake is cooled, make your frosting. In a stand mixer with the paddle attachment or hand mixer, in a bowl combine your butter, powdered sugar, vanilla and ½ tbsp of milk. Mix until it becomes a frosting consistency, add your other ½ tbsp of milk if necessary.
Step 3
In a large bowl using your hands or a spoon, crumble you cake into small pieces. Scoop in your frosting and combine.
Step 4
Using a spoon or cookie ball scoop, scoop out your cake balls. Roll between your hands and gently place in the lollipop stick.
Step 5
Freeze for 45 minutes.
Step 6
In a microwavable safe bowl, melt your white chocolate for 60 seconds in the microwave. Stir and if you need additional time continue to melt in increments of 30 seconds, stirring in between until melted.
Step 7
Carefully dip ⅔ of your frozen cake pop into the melted chocolate, if using sprinkles, decorate and set aside to dry.