Be the mini Martha Stewart that you are and make these whimsical Christmas Tree cake pops.
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.
Using an electric mixer, beat together butter, confectioners’ sugar, and milk until smooth. Split into two bowls, 1/4 into one and 3/4 into another.
Add the smaller amount of frosting into your crumbled cake and mix thoroughly. You’ll want the consistency of semi-wet sand, but don’t 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 a lined baking sheet.
Chill the cake pops in the refrigerator for 2 hours.
Add the green gel food coloring to your remaining buttercream and add it to your piping bag fitted with a star tip.
Place a piece of wax paper on a clean working surface. Separate your yellow fondant into 20-24 spheres, about ½ an inch in size. Shape each one into a star. Lay gently on wax paper.
Remove cake pops from the refrigerator and frost each one. Top with sprinkles and place fondant star at the peak of each tree.