The Day 10 recipe of the PammiCakes 12 Days of Christmas Indulgences is for Gingerbread Cake Pops! Cake pops are one of the hottest desserts to serve your guests. They are so fun to eat and come in some many different flavor combinations. For these cake pops, I wanted to use popular holiday flavors in this fun trendy dessert style. I served these cake pops on a festive platter, but they can also be served on lollipop sticks standing up in a glass or vase. Hope you enjoy!
Gingerbread Cake Pops RecipeMakes about 20 pops
Preheat oven to 350o
1 box of Gingerbread Cake Mix (plus, water, oil and eggs)
Cream Cheese Frosting Mixer
6 ounces cream cheese
2 tablespoons butter, room temperature
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2 cups powdered sugar
12 ounces white melting chocolate
Prepare the gingerbread cake according to the recipe on the packaging. Bake in a 9x9 pan for specified time on packaging. Once cooked, allow cake to cool completely. Once the cake has cooled completely, crumble the cake into a large bowl.
Next, it is time to make the frosting. In a medium bowl, add in the cream cheese, butter, vanilla, and cinnamon. Beat the ingredients together until well blended. Now add the powdered sugar, one cup at a time until smooth.
Now, with the large bowl with the crumbled cake, spoon about half of the frosting over the cake. Mix well and check the texture. You want the cake to be moistened by the frosting in order to hold the cake together in a ball form. Add additional frosting until the cake/frosting mixture is firm.
Roll the cake into 2 inch balls and place them onto a cookie sheet lined with wax paper. Place all of the cake balls into the refrigerator and allow to set for at least an hour.
Once the cake pops are set, melt the chocolate over a double boiler. Dip each cake pop into the chocolate to fully coat. Place them back onto the wax paper and place sprinkles on top to decorate. Allow the chocolate to harden onto the cake pops before serving.