I got a request for cake pops around Christmastime. Although I did actually make them for the holidays, I’m just now getting around to posting this DIY project. But, the good news is, peppermint-flavored treats are delicious any time of the year!
Note: These are usually served room temperature, but I decided to mix it up by freezing them and serving them like popsicles. Major success!
You will need:
- 1 box white cake mix (go ahead and bake the cake before you start this proejct)
- 1 can vanilla frosting
- 1/2-1 tsp. peppermint extract
- An assortment of chocolate, sprinkles and other confections to use for coating the cake pops.
- Lollipop sticks, red ribbon and a glue gun
- Mini muffin wrappers
Here’s the breakdown: (inspired by Bakerella‘s cake pops recipe).
- After cake is cooked and cooled completely, crumble into large bowl.
- Mix thoroughly with 1 can frosting and peppermint extract.
- Roll mixture into quarter size balls and place on wax paper covered cookie sheet.
- Place them in the freezer for a little while to firm up. While the cake balls are chilling, I used a glue gun to lightly adhere red ribbon around the lollipop sticks for some added peppermint-inspired flair.
- Using a double boiler (here are some helpful tips from Ghiradelli about melting/tempering chocolate for dipping), melt chocolate down and dip tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. This will help keep the cake pop on when you’re coating it.
- Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
- While still wet, roll cake pops in crushed candy.