Gingerbread Cake Pops
Remember that gingerbread cake I posted a couple of weeks ago? What I didn’t tell you guys in the post was that the first time I made it, it was kind of a disaster. I had accidentally set my oven temperature a bit higher and was not patient enough when I tried to transfer the cake out of the pan and it completely fell apart on me. Ugh!
I’m not a baker and this is totally the perfect example of why! Ha. Anyway, I tasted the cake and kept thinking, hey, this is really delicious despite the fact that it’s in a bunch of pieces. What better way to use up crumbled cake than in a cake pop?!
I definitely do not consider myself to be a cake pop expert, but I did my research and learned one important tip in making perfect cake pops. Many people add way too much frosting to their cake pops which results in the cake pop falling off the sticks. If you have a really moist cake, you likely won’t need much frosting. I tested this out when making these and tried rolling them into a ball without any frosting and found that they held their shape pretty decently, so I only added about 1/3 cup of frosting to these with about 3 cups of crumbled gingerbread cake.
In the directions, I placed a link to my gingerbread cake recipe if you want to use it to make the cake pops, however, if you have a favorite gingerbread cake recipe or even if you want to use a boxed mix, feel free to save yourself some time! I dipped these in some white chocolate and then covered them in festive sugar! These cake pops are so much fun and people of all ages love them!
Gingerbread Cake Pops
- 3 cups crumbled homemade gingerbread cake*
- 1/3 cup softened unsalted butter
- 2 1/2-3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons cream or milk
- 12-15 lollipop sticks
- 12 ounces white chocolate melting wafers (like Ghiradelli)
- Prepare gingerbread cake. Once cooled, add to bowl of a stand mixer fitted with paddle attachment and set to medium speed. Mix until the cake is broken into fine crumbs. Transfer to another mixing bowl and set aside.
- Add the butter and powdered sugar to the mixing bowl and mix on medium speed until well-combined and fluffy, 2-3 minutes. Mix in the vanilla and cream.
- Take about 2-3 tablespoons of the cake and roll into a ball. If the cake holds it’s shape pretty well, use less frosting. If it crumbles, use more. I mixed in about 1/3 cup of the frosting. Mix in with the cake until evenly mixed. Roll 2-3 tablespoons of the cake and frosting mixture together into a ball. Place a lollipop stick into the center of each cake ball and press down lightly. Place cake-side down into a container standing up and chill for about 1-2 hours.
- Prepare a stand for your cake pops (I punch holes in an empty egg container). Melt the white chocolate wafers according to package directions. Dip each cake pop into the melted chocolate until completely coated. Shake gently to remove excess chocolate. Dip in sprinkles if desired. Place into stand to dry, repeat with remaining cake pops and be sure that cake pops are not touching each other when drying. Let the white chocolate dry completely, about 1-2 hours before serving. Store leftovers in airtight container for up to 4 days.
You do not have to use the gingerbread cake listed, however, keep in mind that you may need more or less frosting depending on how moist the cake is.