Christmas tree cake pops are the perfect treat and table decoration for your holiday table. These little tree-shaped cake pops are so easy to make, and totally delicious. If you’re looking for something different this holiday season, put out a centerpiece of an edible Christmas tree forest.
Crumble a cake into a bowl. You can use any cake recipe you like, you can use a boxed mix, or you can do what I did here– I used some leftover french vanilla cake.
Mix it with your favorite frosting. The best way to actually mix is just getting your hands into it. If you prefer not to get your hands quite so dirty, you can use latex gloves. You can use a spoon, too, but it takes a bit longer.
Work the frosting through thoroughly with your hands. You should only add about 1/2 canister of frosting at first, and add more in smaller increments if necessary. Too much frosting makes your cake pops heavy and they don’t hold up well.
The mixture should stick together like clay.
Roll the cake mixture into little cone shapes, to resemble a little Christmas tree. These conical shapes are really easy to achieve, just pinch the tip and roll it between your hands, allowing it to taper as you roll toward the top.
Press it against the flat surface to flatten the bottom. This will just make it easier to work with and let it stand up better.
Put your little trees into a container. Cover it up and put it into the fridge for at least 2 hours to let the shape set. If you want, you can let them sit overnight and finish them the next day.
Melt some white chocolate chips. You can do this in a double boiler, or you can use an electric candy melter or crock pot. I put mine in a glass measuring cup and put them into the microwave for one minute. I took them out, stirred it, and put it back for 15 second intervals, stirring in-between, until the chips were completely melted and smooth.
My chips were a bit too thick for dipping; that’s not good because when you dip your cake pop in, it might not come out. You can add vegetable shortening if it’s too thick– vegetable shortening thins the chocolate out while still making it dip-able. It should drizzle off the spoon like a ribbon. Don’t use too much vegetable shortening, however, or your chocolate won’t harden properly.
Dip the tip of your lollypop into the white chocolate.
Insert the stick into the bottom of a Christmas tree. The chocolate will set up inside and act like “glue” to hold your stick in place.
Stand your trees up as you go along, either in a Styrofoam block, or in a cup– any container that will allow them to stand up as they chill. Put them back in the fridge for about 15 minutes to let the chocolate set.
Mix green food dye into the chocolate to make your tree green. Blend it well with a spoon. Only add a few drops at a time– it can get dark pretty quickly. Just keep adding and stirring until you achieve your desired shade of green.
Open a small container of dessert sprinkles. These little sugar crystals will give your tree a magical sparkle.
Dip your Christmas tree straight down into the chocolate.
Don’t twist or swirl it around, it’ll get loose from the stick. Also be careful not to touch the bottoms or the sides of the containers. Doing this can cause the cake pop to dislodge and fall off into the chocolate. If that does happen, fish it out with a fork or a spoon, and be sure to get crumbs.
Tap to help the excess chocolate drip off the little tree.
Immediately sprinkle the tree with the crystals– you have to do this before the outer layer of chocolate dries.
Look how cute! Set them back in the holder.
You can use different color sprinkles if you like– they don’t have to be green. Put them back in the fridge until the chocolate sets, for about 2 hours.