Cute Gingerbread Cake Pops
Such an easy and fun way to make dessert for the holidays, decorate with your favorite sprinkles! The time does not include baking and cooling of gingerbread cake - that should be done the day before.
Servings: 20
Ingredients
- Lollipop Sticks (4 in or 6 in)
- 1 14.5 oz Gingerbread Cake - baked and cooled See blog notes
Frosting
- ¼ cup Butter Room Temperature
- 1 cup Powdered Sugar
- 1 tsp Vanilla
- ½ - 1 tbsp Milk
White Chocolate Coating
- 12 oz White Chocolate Melting Wafers See blog notes
- Holiday Sprinkles (optional)
Instructions
- Once your cake is cooled, make your frosting. In a stand mixer with the paddle attachment or hand mixer, in a bowl combine your butter, powdered sugar, vanilla and ½ tbsp of milk. Mix until it becomes a frosting consistency, add your other ½ tbsp of milk if necessary.
- In a large bowl using your hands or a spoon, crumble you cake into small pieces. Scoop in your frosting and combine. *See blog notes for ideal consistency
- Using a spoon or cookie ball scoop, scoop out your cake balls. Roll between your hands and gently place in the lollipop stick. *See blog notes additional tips
- Freeze for 45 minutes.
- In a microwavable safe bowl, melt your white chocolate for 60 seconds in the microwave. Stir and if you need additional time continue to melt in increments of 30 seconds, stirring in between until melted.
- Carefully dip ⅔ of your frozen cake pop into the melted chocolate, if using sprinkles, decorate and set aside to dry. *See blog notes additional tips
