Gingerbread Cake Pops

Who doesn’t love a cake pop?

Kids and adults both love this sweet and delicious treat. They are fun, festive and a total crowd pleaser. Plus they make a great party favor! Perfect for the holidays too.

Now, there are tons of recipes out there for all kinds of cake pops. Yummy and scrumptious in their own way. But in spirit of the season, today, we are making GINGERBREAD CAKE POPS!

Servings: 25-30 cake pops
Time: 90 min
Difficulty: easy
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INGREDIENTS:

1 Box of Gingerbread Cake Mix (plus water and egg as calls on the box)
2 10 oz bags of white or chocolate melting wafers
OPTIONAL: Sprinkles

DIRECTIONS:

Make the cake according to box directions.
Once it’s baked, while still warm, with your hands or with a kitchen aid mixer/ spatula handle, mix the entire cake until it all comes together into a ball.
Form your cake balls (about 1 inch) and line them up on parchment paper. You are looking for soft dough, not hard balls. But not too sticky.
Refrigerate for at least an hour.
Before you take out the cake balls, melt your wafers according to bag’s directions. But melt only a cup at a time. You may need both bags but you may not. Depends on the size of the pops.
With a fork dip each ball into the melted chocolate, shake off the excess, and place it back on parchment paper. Sprinkle with graham cracker dust or holiday sprinkles and repeat until done.
Serve and enjoy.

TIPS:

You can refrigerate these up to 7 days in an airtight container.
You can use any cake mix and make it your own.
You can definitely add cake pop sticks to make it even more festive. But please dip the tip of the stick into melted chocolate first, then add the cake pop, let it set for a few minutes before dipping the entire cake pop back into melted chocolate. You can see a video here for full instructions. Forward to 7:04.

That is it!