Ingredients
Equipment
Method
- Prepare and bake the cake according to box instructions. Cool completely on a wire rack.
- Crumble the cooled cake into a large mixing bowl until fine crumbs form with no lumps.
- Mix in ½ cup frosting until the mixture is moldable and holds its shape well.
- Form small 1 ½-inch balls and place them on a parchment-lined baking sheet.
- Freeze cake balls for 1–2 hours until firm.
- Melt ½ cup vanilla melts in the microwave using 10-second intervals until smooth.
- Dip one end of each lollipop stick into melted chocolate, then insert halfway into a chilled cake ball.
- Chill again briefly to secure sticks.
- Melt remaining chocolate and dip each cake pop to coat. Tap off excess and stand upright to dry.
- Roll out fondant and cut shapes for scarves, hats, and buttons.
- Attach fondant pieces to dried cake pops using a damp brush or gentle pressure.
- Use writing gels to draw coal eyes, carrot noses, smiles, and buttons.
Nutrition
Notes
You can substitute white chocolate chips for candy melts. Don't want to use fondant? Try royal icing, edible markers, or mini candies for decoration. Chill cake balls thoroughly before dipping to prevent cracking, and apply decorations while the coating is still wet for best adhesion.