Christmas Cake Pops

Cake pops are such a great treat for children at Christmas. They’re not hard to make but take a little time between each step. They’re absolutely worth it, though, and your children will definitely think so! They’re also a great way of using any leftover cake – any type of sponge cake would do, in fact.

You can use these cake pops as a Christmas party treat. They look lovely used to decorate a Christmas cake, so the children can have cake pops as the adults eat the Christmas cake. Alternatively, you can tie ribbons or thread (tightly!) to the sticks so you can hang them on your tree as tasty Christmas bauble decorations!

First make the Cake pop filling. Line a baking sheet with baking parchment or silicone mat.

Place the chocolate in a heatproof bowl and set over a saucepan of simmering water, stirring occasionally just until melted. Crumble the cake into the melted chocolate, and stir until well mixed.

Use your hands to roll the mixture into balls each about as large as a golf ball. Insert a lollipop stick into each ball and squeeze the cake pop filling around the stick to keep it secure. Place on the lined baking sheet and leave in the fridge for about 30 minutes to firm up.

While the cake pops are in the fridge, make the chocolate coating. Place the chocolate in a heatproof bowl and set over a pan of simmering water, stirring occasionally just until melted.

Remove the cake pops from the fridge, then dip each one in the chocolate coating and either insert upright into the polystyrene block or place back on the lined baking sheet. (Inserting the cake pops in the polystyrene block will ensure they have a perfectly round shape rather than a flat side from lying on the baking parchment.) Place somewhere cool, but not the fridge and leave for 20–30 minutes or just until the chocolate has set.

When the chocolate coating has set on the cake pops, make the glacé icing. Divide your icing sugar in to two bowls. Add a good few drops of red food colouring to one and a few drops of green food colouring to the other. Add just enough water as necessary (½-2 tsp) to make an icing the consistency of thick double cream.

Spoon one colour of icing into the piping bag or freezer bag, then carefully pipe shapes onto the cake pops such as spirals, zigzags, or stripes. Wash the piping or freezer bag before filling with the other icing and adding more decoration or using another one. Then, insert the cake pops in to the polystyrene block, or place on the lined baking sheet, to set.

Now if you’d like you can tie ribbon or thread to the cake pops to hang them, or use them as cake decorations.