Christmas Tree Cake Pops
Delightful and festive bites that embody the spirit of Christmas, perfect for gatherings and gifting.
Ingredients
For the Cake
- 1 1/4 cups all-purpose flour Sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter Room temperature
- 1 cup sugar
- 2 pieces eggs Room temperature
- 2 1/2 tsp vanilla extract
- 1/2 cup buttermilk Room temperature
For the Buttercream
- 1/2 cup unsalted butter Room temperature
- 2 1/2 cups confectioner’s sugar
- 1-3 Tbsp heavy whipping cream Adjust for consistency
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Coating and Decoration
- 3 cups dark green candy melts
- 2-3 Tbsp coconut oil For smoothing
- 1/4 cup red candy melts For decoration
- 1/4 cup blue candy melts For decoration
- 1/4 cup light green candy melts For decoration
- 1/4 cup yellow candy melts For decoration
- 1/4 cup semi-sweet chocolate For decoration
- Sprinkles Optional for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9"x13" baking pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a larger bowl, beat together the butter and sugar until light and fluffy, for about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
Baking and Cooling
- Pour the batter into the prepared pan, smoothing it out evenly. Bake for 18-20 minutes until golden brown.
- Allow the cake to cool in the pan for about 20 minutes, then crumble the cooled cake into fine pieces.
Buttercream and Assembly
- Make the buttercream by beating together the butter and confectioner’s sugar on low speed. Gradually add heavy cream to achieve a smooth consistency.
- Blend a few scoops of buttercream with the crumbled cake until it holds together nicely.
- Press the cake mixture firmly into cake pop molds, insert sticks, and chill for at least 2 hours.
Coating and Decoration
- Melt green candy melts with coconut oil in a microwave-safe dish, stirring until smooth.
- Dip each cake pop into the melted candy coating, allowing excess to drip off.
- Decorate with assorted colored melts and sprinkles while the coating is still wet.
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Notes
Store in an airtight container with parchment paper between layers to prevent sticking. Can last up to a week at room temperature or refrigerate for up to two weeks.