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.
Prep Time25 minutesmins
Freeze Time45 minutesmins
Total Time1 hourhr10 minutesmins
Lollipop Sticks (4 in or 6 in)
114.5 ozGingerbread Cake - baked and cooledSee blog notes
½ - 1tbspMilk
White Chocolate Coating
12ozWhite Chocolate Melting Wafers See blog notes
Holiday Sprinkles (optional)
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