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Home Christmas cake pops with chocolate and snowflakes

Christmas cake pops with chocolate and snowflakes

Christmas Festive Treat Chocolate Cake pops Children

Cake pops are an absolute hit at Christmas, and for good reason. You make them from a simple sponge cake, crumble the crumbs together with cream cheese into balls and dip them in melted chocolate. The result is festive, shareable and irresistibly delicious. Serve them on beautiful cake plates for a table that instantly feels Christmassy. Whether for a cozy family evening or as a festive treat to bring to friends, these cake pops always do the trick.

x_ckl_recipe_markerChristmas cake pops with chocolate and snowflakes These Christmas cake pops are the perfect treat for the holidays. Soft sponge batter, coated in white or dark chocolate and decorated with festive snowflakes and sugar pearls. How to make Christmas cake pops? Dessert Dutch 20 pieces 40 min 1 hour 40 min 2 hours 55 min

Preheat the oven to 175°C (conventional). In a bowl, beat the butter with the sugar until creamy. Add the eggs one at a time, stirring well between each. Sift the self-raising flour, the baking powder and the salt over the mixture and fold everything together lightly.
Spoon the batter into a greased round Springform Pan (20 cm). Bake the cake for 30 to 35 minutes until a skewer comes out clean. Let the cake cool completely on a wire rack. A warm cake will crumble too poorly for the next step.
Crumble the cooled cake finely into a large mixing bowl, using your hands or a fork. Add the cream cheese and knead everything together until you have a cohesive mass that's easy to roll. The cream cheese provides binding and gives the pops a nice creamy core.
Portion the mixture into balls of about 25 grams each. Use a small ice cream scoop or a scale for even sizes. Roll each ball smooth between your palms and place them on a baking tray lined with parchment paper. You should end up with about 20 to 22 balls.
Place the tray with the balls in the refrigerator for at least 1 hour. The firmer the balls, the easier they will later carry the chocolate coating without slipping off the stick.
Melt the white chocolate and the dark chocolate separately in a bain-marie. Use two heatproof bowls over simmering water and stir regularly. Once the chocolate is melted and glossy, remove the bowls from the heat. Let cool briefly to around 35°C so the chocolate isn't too runny.
Dip the tip of each cake pop stick into the melted chocolate and then insert it halfway into a cold cake ball. This is the way to secure the pop firmly on the stick. Put them back in the refrigerator for 10 minutes so the chocolate sets.
Now dip each cake ball completely into the melted chocolate. Let the excess chocolate drip off slowly by gently turning the pop. Immediately sprinkle sugar snowflakes and silver sugar pearls over the wet chocolate for the Christmas decoration. Stand the pops upright in a piece of polystyrene foam or a tall glass filled with sugar so they can dry until hardened.
Let the cake pops sit for at least 30 minutes until the chocolate is completely set. Then serve them on a pretty small cake plate per person or present them together as a festive bouquet.

Christmas Festive Treat Chocolate Cake pops Children 150 g unsalted butter (at room temperature) 150 g caster sugar 3 eggs (M) 150 g self-raising flour 1 tsp baking powder 1 pinch salt 120 g cream cheese (natural/plain, at room temperature) 200 g white chocolate 200 g dark chocolate (72%) 3 tbsp sugar snowflakes (edible, for decoration) 2 tbsp silver sugar pearls (edible, for decoration) Round Springform Pan (20 cm) Mixer or hand whisk Mixing bowls Heatproof bowls (for bain-marie) Small ice cream scoop or kitchen scale Baking tray with parchment paper Wire rack Cake pop sticks Polystyrene block or tall glass (for drying) Cake Plates cake-plate Dessert spoons dessert-spoon Baking utensils baking-utensils Baking bakken Cosy & Trendy Cake Plates Listra Ocean ø 15.5 cm - 4 pieces Cosy & Trendy Gebaksbordje ASA Selection Cake plate Saisons Sand ø 15 cm Asa Selection ["Cake plate"] Mepal Mixing Bowl Set Chef It Nordic Sage 3-piece - Mixing Bowl 1.5 & 3 liters + Spatula Mepal Beslagkom Villeroy & Boch Cake plate Afina - ø 17 cm Villeroy & Boch ["Cake plate"] KitchenAid Ice Cream Scoop Classic Porcelain White Stainless Steel 21 cm - Ice Scoop KitchenAid IJsschep Mepal Glass Food Storage Container Cirqula Nordic Sage Round - 1.25 liter Mepal Vershoudbakje BerlingerHaus Immersion Blender Set Matte Taupe – 6-in-1 – 800 W BerlingerHaus Hand- en Staafmixer BerlingerHaus Digital Kitchen Scale Taupe - Maximum 6 kg BerlingerHaus Keukenweegschaal Cosy & Trendy Small Plates / Cake Plates Trentino 15 x 12 cm - 4 Pieces Cosy & Trendy Gebaksbordje Lemon-ricotta cake with raspberries foodies-lemon-ricotta-cake-with-raspberries Chocolate Chip Cookie Mummies foodies-chocolate-chip-cookie-mummies Sugar-free and gluten-free apple pie foodies-sugar-free-and-gluten-free-apple-pie Churros with chocolate sauce from the air fryer foodies-churros-with-chocolate-sauce-from-the-air-fryer Arretjescake foodies-arretjescake Kruidnoten cheesecake foodies-kruidnoten-cheesecake Pumpkin spice latte foodies-pumpkin-spice-latte

Recipe

Christmas cake pops with chocolate and snowflakes

These Christmas cake pops are the perfect treat for the holidays. Soft sponge batter, coated in white or dark chocolate and decorated with festive snowflakes and sugar pearls.

Course	Dessert
Kitchen	Dutch
Servings	20 pieces

Preparation time

Preparation time	40 min
Cooling time	1 hour 40 min
Total	2 hours 55 min

Equipment

Round Springform Pan (20 cm)
Mixer or hand whisk
Mixing bowls
Heatproof bowls (for bain-marie)
Small ice cream scoop or kitchen scale
Baking tray with parchment paper
Wire rack
Cake pop sticks
Polystyrene block or tall glass (for drying)

Ingredients

150 g unsalted butter (at room temperature)
150 g caster sugar
3 eggs (M)
150 g self-raising flour
1 tsp baking powder
1 pinch salt
120 g cream cheese (natural/plain, at room temperature)
200 g white chocolate
200 g dark chocolate (72%)
3 tbsp sugar snowflakes (edible, for decoration)
2 tbsp silver sugar pearls (edible, for decoration)

How to make Christmas cake pops?

Preheat the oven to 175°C (conventional). In a bowl, beat the butter with the sugar until creamy. Add the eggs one at a time, stirring well between each. Sift the self-raising flour, the baking powder and the salt over the mixture and fold everything together lightly.
Spoon the batter into a greased round Springform Pan (20 cm). Bake the cake for 30 to 35 minutes until a skewer comes out clean. Let the cake cool completely on a wire rack. A warm cake will crumble too poorly for the next step.
Crumble the cooled cake finely into a large mixing bowl, using your hands or a fork. Add the cream cheese and knead everything together until you have a cohesive mass that's easy to roll. The cream cheese provides binding and gives the pops a nice creamy core.
Portion the mixture into balls of about 25 grams each. Use a small ice cream scoop or a scale for even sizes. Roll each ball smooth between your palms and place them on a baking tray lined with parchment paper. You should end up with about 20 to 22 balls.
Place the tray with the balls in the refrigerator for at least 1 hour. The firmer the balls, the easier they will later carry the chocolate coating without slipping off the stick.
Melt the white chocolate and the dark chocolate separately in a bain-marie. Use two heatproof bowls over simmering water and stir regularly. Once the chocolate is melted and glossy, remove the bowls from the heat. Let cool briefly to around 35°C so the chocolate isn't too runny.
Dip the tip of each cake pop stick into the melted chocolate and then insert it halfway into a cold cake ball. This is the way to secure the pop firmly on the stick. Put them back in the refrigerator for 10 minutes so the chocolate sets.
Now dip each cake ball completely into the melted chocolate. Let the excess chocolate drip off slowly by gently turning the pop. Immediately sprinkle sugar snowflakes and silver sugar pearls over the wet chocolate for the Christmas decoration. Stand the pops upright in a piece of polystyrene foam or a tall glass filled with sugar so they can dry until hardened.
Let the cake pops sit for at least 30 minutes until the chocolate is completely set. Then serve them on a pretty small cake plate per person or present them together as a festive bouquet.

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The temperature of the melted chocolate is decisive for a nice, even coating. Too hot and the chocolate runs off immediately, too cold and you'll get a lumpy jacket. Aim for around 35°C and dip the pops in one smooth movement. Work quickly and decorate immediately after dipping, because the chocolate sets fast. If using white chocolate, add a tablespoon of neutral oil for extra shine and a thinner consistency. Cold cake balls are absolutely essential: don't skip the chilling time.

Variations are endless. Use milk chocolate instead of dark if you prefer a milder taste, or add a teaspoon of cinnamon or speculaas spice to the cake mixture for a true Christmas twist. Store finished cake pops covered in the refrigerator for up to three days. Want to make them ahead? Roll the cake balls without sticks and freeze them for up to two weeks. Dip them only when you need them so they're always fresh. Present one cake pop per person on a small cake plate for a neat, festive impression at the table.

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