Recipes

Recipe: Santa cake pops

Recipe: Santa cake pops Author: Style At Home

Recipes

Recipe: Santa cake pops

cakepops-santa-MAIN.jpg
Ingredients

  • 48 uncoated cake balls
  • 3 deep, microwavesafe plastic bowls
  • 64 oz (1.8 kg) white candy coating
  • 2 to 3 oz (55 to 85 g) pink candy coating
  • 1 to 2 oz (30 to 55 g) chocolate candy coating
  • 48 lollipop sticks
  • Styrofoam block
  • 16 oz (455 g) red candy coating
  • Toothpicks
  • 48 white Sixlets
  • 48 pink confetti sprinkles
  • 96 white candy coated sunflower seeds
  • Sanding sugar
  • Black edible-ink pen
  • Peach edible-ink pen

To decorate
1 Have the cake balls chilled and in the refrigerator.

2 In one of the microwavesafe bowls, melt together 48 oz (1.4 kg) of the white candy coating with the pink and chocolate candy coating, following the instructions on the package. Add more or less of each color to achieve a darker or lighter shade for Santa’s face. The coating should be about 3 in (7.5 cm) deep for easier dipping. I usually work with about 16 oz (455 g) of coating at a time.

3 When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

4 One at a time, dip about 1⁄2 in (12 mm) of the tip of a lollipop stick into the melted candy coating and insert the dipped end straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating. Gently lift the pop out of the coating and tap off any excess. Stand the pop firmly in a hole in the Styrofoam block. Repeat with the remaining cake balls. Let dry.

5 Meanwhile, melt the red candy coating in a microwavesafe bowl. When dry, dip each pop in the red coating about one third of the way up the sides, at a slight angle. Return to the Styrofoam block and let dry completely.

6 Melt the remaining white candy coating in another microwavesafe bowl. Using a toothpick, dot some of the melted white coating on one side of each cake pop in position for the ball of Santa’s hat, and attach a white Sixlet to each.

7 Using the toothpick, apply more white coating for each Santa’s beard. Place a pink confetti sprinkle for a mouth on each. Continue layering white coating on the cake pop for a nice full beard. Once it starts to set, it’s easy to continue adding layers. Let dry completely in the Styrofoam block.

8 Dot on more melted white coating above the confetti sprinkles and attach 2 white sunflower seeds to each in position for the mustache and let dry.


cakepopsholidays-bookcover.jpgBUY THIS BOOK
Excerpted from Cake Pops Holidays: By Bakerella by Angie Dudley. Published by Chronicle Books Copyright © 2012. Excerpted by permission of Chronicle Books. All rights reserved.

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Recipes

Recipe: Santa cake pops