Delightful Christmas Tree Cake Pops
Be the mini Martha Stewart that you are and make these whimsical Christmas Tree cake pops.
Prep Time30 mins
Cook Time20 mins
Chilling Time2 hrs
Total Time50 mins
- 1 pkg of your favorite cake mix
- ¾ cup butter softened (1 ½ sticks)
- 3 cups icing sugar
- 3-5 tbsp milk
- green gel food coloring
- yellow fondant
- nonpareil sprinkles
How to prepare your Christmas cake pops to be frosted.
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.