Candy Cane Cake Pops

Candy Cane Cake Pops | Cate RenéeCandy Cane Cake Pops | Cate Renée

Now I know what you all might be thinking “is she insane?” and my answer to that is, yes! Don’t let the petite sizing and prettiness fool you into thinking they are simple to make, because they are not. They took me several hours and a very near meltdown for them to come together. But anyways, negativity aside, they were beyond delicious, and you know I just can’t resist a good festive themed baking job.


A plain cake mix- I went for good ol’ golden butter
1 can Betty Crocker white chocolate frosting
White chocolate melts
1/4 tsp peppermint essence
Handful of peppermint candy canes


First up, bake your desired flavoured cake with the added 1/4 teaspoon of peppermint essence according to the box instructions, or if you’re a keen bean you can go ahead and make one from scratch- on this particular day I didn’t have the time to make one, so box cake it is. Once cool completely, transfer the cake into a bowl and crumble. Mix in an entire tube of white chocolate frosting, thank you Betty Crocker, and squish together with the crumbled up cake- go on, get those hands dirty! Roll into relatively small balls (hehe) and place onto lined baking trays ready for the fridge to harden (now we’re getting immature). Leave to chill for several hours, or speed up the process by placing them in the freezer.

Melt the white chocolate melts until consistency is creamy and slightly thick, not runny. Using a lollipop stick, dip the top into the melted chocolate and puncture into a cake ball. Place in freezer for 10 minutes or fridge for 30. Once firm, roll balls into the chocolate and then into a bowl of crushed up candy canes. And life would be even easier if you had a square of polystyrene to place them up right in, but instead I used a tray that came with a make-your-own cake pops at home kit.

*Optional* and if you’re feeling really arty-farty-crafty then you can spiral some red ribbon around the stick.

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