Snowman Cake Pops
These Snowman Cake Pops are fun and easy to make—no cake decorating skills required!
Equipment
- Cake Pop Stand Display, 100 Lollipop Sticks, 100 Clear Treats Bags, and 100 Gold Metallic Twist Ties
Ingredients
- ½ c cream cheese frosting canned or homemade
- 20 oz white melting wafers or white chocolate chips
- 4 strips of red Twizzlers candy separated into 12 strands
- 6 candy corns
- tube of black icing gel or colored dark frosting
1 white cake, prepared, baked and cooled according to package
Instructions
- Bake the cake in a standard single layer pan, per the instructions on the box.
- Allow the cake to cool fully before proceeding. Once it comes to room temp, you can move the cake pan to the freezer to help it cool completely. Set aside.
- Prepare a cookie sheet with a length of parchment paper and make room in your freezer. This will be your work surface and will also go into the freezer. Set aside.
- Gently separate/unravel the Twizzlers into single strands and cut each long enough to use them as scarves for the snowmen, about 10 inches for each “scarf.” You can gently snip off the ends if they seem too long and to help make them uniform in length. Set aside.
- With the paring knife or clean X-acto, cut the orange part of the candy corn into very small triangles for the noses of the snowmen. Each candy corn can make two noses. Set aside.
- In a large mixing bowl, break the cake up into small pieces with clean hands, potato masher or fork.
- Mix in the cream cheese frosting and stir to combine until it resembles raw cookie dough.
- With clean hands or cookie scoop, form the cake mixture into 1” ball.
- Place the cake ball on a baking sheet lined with parchment paper and press down gently to form a flattened bottom on the cake ball. This will be the bottom half of your snowman so that it sits upright without rolling over.
- Form the second ball and place it on top of the first cake ball.
- Next, gently skewer a lollipop stick through the TOP of the two stacked cake balls. You want the stick to come out the top. (See photos.)
- Repeat steps 5 thru 8 until you have used up all of your cake ball mixture.
- Place the cake balls in the freezer for 1 hour.
- Add the white chocolate to a small, high-sided microwave-safe bowl and set on high for 30 seconds. Stir. Continue heating in 15-second intervals and stirring until creamy and completely melted. Don’t overheat.
- Remove the cake balls from the freezer.
- Gently remove each snowman from the parchment and dip them one at a time into the white chocolate, gently turning each to coat them completely in the white chocolate. Note: If the white chocolate starts to cool and harden too much to smoothly dip your snowmen, reheat the chocolate in the microwave a few seconds at a time, stirring thoroughly.
- Wind a Twizzler around the "neck" while the chocolate is still soft. Wait to trim until the chocolate has hardened.
- Press a candy corn “nose” into the middle of the top ball on each snowman before the white chocolate coating dries.
- Place the coated cake balls back on the parchment paper and allow them to dry. Avoid touching them with your fingers until fully cool and dry, or it will leave fingerprints or damage the coating. You can always fix oopsies with the pastry brush dipped into more warmed chocolate.
- Use the tube of black icing to give the snowman eyes and buttons. Set aside undisturbed while the icing sets.
- Plate and enjoy!
Notes
Tools:
- Lollipop sticks
- Parchment paper
- Cookie sheet
- Cutting board
- Paring knife or x-acto knife (for trimming the Twizzlers)
- Large mixing bowl (for combining icing with crumbled cake)
- Bowl scraper
- Deep microwave-safe bowl
- Kitchen scissors
- Oven (for baking the cake)
- Microwave (for melting the chocolate)
- Freezer (for setting the balls after rolling)
Tried this recipe?Let us know how it was!