Christmas Tree Cake Pops | The Squeaky Mixer
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Christmas Tree Cake Pops

I recently made a GIANT Little Debbie Tree Cake and had leftover cake scraps. What better way to use leftover delicious vanilla cake scraps than make Christmas Tree Cake Pops! We’ll be using my vanilla cake and vanilla buttercream recipe to make these adorable and festive cake pops and to decorate it’ll be colorful candy melts to our rescue!

Christmas Tree Cake Pops | The Squeaky Mixer

How Do I Get A Smooth Finish On My Cake Pops?

When I made cake pops for the first time I wanted to punch a hole through the wall. I’m not kidding lol. It can be so frustrating when you’ve made the perfect consistency “dough”, they’ve been shaped perfectly and cooled in the freezer for a long time then when it comes time to dip, the finish isn’t smooth but instead uneven, chunky, and bumpy.

To get the right consistency, it’s important to take a look at what you’re using to dip your cake pops in. Candy melts are great because they come in a variety of colors so you can customize your cake pops to make basically whatever design you want AND they contain oil in them so this makes their consistency smooth and thin – perfect for dipping. I will sometimes add coconut oil to my candy melts as well to help thin the texture out a bit more.

Christmas Tree Cake Pops | The Squeaky Mixer

When using candy melts, make sure that you’re microwaving in 30 second intervals. otherwise you risk burning your candy melts and there’s no going back. In between those 30 second intervals it’s also imperative that you give them a lil mix to make sure they’re all being melted evenly and at the same time.

Christmas Tree Cake Pops | The Squeaky Mixer
Christmas Tree Cake Pops | The Squeaky Mixer
Christmas Tree Cake Pops | The Squeaky Mixer

What Kind Of Molds Can I Use?

Cake pops can be kind of tricky, I’ve had the best luck whenever I use molds like the ones I used in this recipe. I purchased mine from Home Goods but was able to find the same ones on Amazon to share with you all here – Click here!

These cake pop molds have a little insert at the bottom for popsicle sticks. You can find popsicle sticks here. Once these cakes pops have chilled in the freezer they pop right out of molds nice and smooth! If you’ve ever made cake pops in the past, you may have struggled with the cake pops not keeping a perfect circular shape or maybe they cracked when the cake pop stick was inserted. Whatever issues you may have experienced, I promise you that this recipe and these molds will make cake pops foolproof! 🙂

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Christmas Tree Cake Pops

4.9 from 7 votes
Recipe by Maddison Koutrouba – thesqueakymixer.com
Servings

12-15

servings
Cooking time

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 1 1/4 cups all-purpose flour

  • 1 tsp. baking powder

  • 1/4 tsp. salt

  • 1/2 cup unsalted butter, room temperature

  • 1 cup sugar

  • 2 eggs, room temperature

  • 2 1/2 tsp. vanilla

  • 1/2 cup buttermilk, room temperature

  • Vanilla Buttercream
  • 1/2 cup unsalted butter, room temperature

  • 2 1/2 cups confectioner’s sugar

  • 1 -3Tbsp. heavy whipping cream

  • 1 1/2 tsp. vanilla extract

  • 1/4 tsp. salt

Directions

  • Preheat the oven to 350 degrees F and lightly grease and line a 9″ x 13″ pan with parchment paper with enough hanging over the sides for an easy release later. Set aside.
  • In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a separate, larger bowl, use an electric mixer to beat the butter and and sugar until it is light and fluffy. Mix for 3-5 minutes or until the mixture has lightened in color and is fluffy.
  • Add in the eggs one at a time mixing between each addition. Add in the vanilla.
  • Beginning and ending with the dry ingredients alternate adding in the dry ingredients and buttermilk. Mixing a little bit between each addition.
  • Do not over mix the batter, use a silicone spatula to ensure that everything is combined nice and evenly.
  • Transfer the batter into the prepared pan and spread evenly with a silicone spatula or offset spatula until it is nice and smooth and evenly distributed in the pan.
  • Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
  • Allow the cake to cool in the pan for about 20 minutes before crumbling the cake. You can make the buttercream in the meantime. Use an electric mixer or a stand mixer fit with the paddle attachment to whisk together the butter and confectioner’s sugar on low speed while slowly adding in the heavy cream one tablespoon at a time until the buttercream starts to soften and have a smoother texture. Mix until there are no lumps of butter.
    Add in the vanilla and salt to the buttercream. Be sure to scrape down the sides of the bowl to ensure that everything is mixing together evenly. Cover and set aside.
  • Use your hands or a fork to crumble the cake completely into fine pieces. Add a few small scoops of buttercream at a a time mixing into the crumbled cake batter until you have a pliable consistency that holds together nicely. You may not need all of the buttercream so just add a scoop or two at a time.
  • Press the cake into your desired mold firmly so that it fills the entire mold evenly. Scrape off any excess cake coming out of the mold then pop in a cake pop stick or popsicle stick (depending on the mold you’re using).
  • Allow these to chill in the freezer for at least 2 hours or overnight.
  • Once your cake pops have chilled, melt green candy melts in a tall glass dish, I used a 2 cup measuring pyrex. Melt in 30 second intervals mixing between each interval until the melts were completely melted. Feel free to add a tablespoon of coconut oil to your candy melts to help thin out the consistency even more.
  • One at a time, gently dip each cake pop into the melted candy melts. Allow the excess melts to drip back into the bowl then scrape the bottom of the cake pop against the side of the dish.
  • Allow the green candy melts to set completely then go ahead and use additional colored candy melts to pipe on your desired designs. Remember that the same rules apply for melting all candy melts no matter the color or amount; 30 second intervals mixing between each interval.
  • I placed the candy melts that I used to decorate the trees with in piping bags then slowly piped each design! Have fun and be creative!
  • Storing Christmas Tree Cake Pops
  • These cake pops should be stored in the fridge sealed for up to 1 1/2 – 2 weeks or stored in the freezer sealed for up to 3 months. Please not that the longer these cake pops are the more you risk the colors distorting from the designs.

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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