Cake pops for Christmas? Yes, please!
A fun recipe for Christmas, half the work is done for you when using two already made cakes. You’re left with the fun job of assembling and decorating, awesome – AND QUICK.
Using a good store bought cake is the secret to these cake pops coming together easily. I recommend using mud cakes for their nice and dense crumb – they’ll stick together nicely!
SPC Christmas Cake Pops Recipe:
Ingredients:
2 store bought chocolate cakes
3/4 cup SPC Apricot or Peaches, drained and chopped (plus extra for serving)
1/4 cocoa powder
100g chocolate frosting
3/4 cup desiccated coconut
100g white chocolate melts
lollipop sticks
Method:
1. Break up the cake into a food processor and process until mixture resembles fine
crumbs. Transfer to a bowl.
2. Add in SPC Apricots and stir to combine.
3. Add in chocolate frosting 1 tablespoon at a time until the mixture is moist and easy to
roll into balls.
4. Line a tray with baking paper. Roll tablespoonfuls of cake mixture into balls, roll
in desiccated coconut and place on the prepared tray.
5. Place in the fridge for four hours or until firm.
6. Place white chocolate chips in a microwave safe bowl and melt for one minute on
medium power. Stir until smooth. If needed, microwave for another 30 seconds until just melted. Cool slightly.
7. Dip the end of one lollipop stick in chocolate then insert into a cake ball. Return to the
tray. Repeat with remaining balls. Set aside for five minutes or until set.
8. Spoon a little of the melted chocolate onto the top of each cake pop, allowing it to
run down the sides slightly.
9. Top each pop with extra SPC Apricots or Peaches. Sit pops upright in a tall glass to set
completely.
This Christmas cake pops recipe serves 28 (make sure you have enough lollipop sticks!). This is an original SPC recipe.
See our collection of fun Christmas fruit recipes for more festive ways to serve fruit!
