Lollipop sticks (available at most craft stores and walmart in the cake decor section)
White melting chocolate
Red melting chocolate
1/2 - 9x13 in. baked cake, crumbled or "shaved" into a bowl
1/3 - 1/2 of a can of frosting
Coffee mug or styrofoam block to put cakepops into while setting up
- After baking a 9x13-in. cake, let it completely cool at least 2 hours. "Shave" 1/2 the cake into a large bowl. I do this with my hands. It should look like fine crumbs.
- Mix in 1/2 or a little less of a can of frosting, any flavor you like.
- Roll into 1-1/2" balls and place on a cookie sheet lined with wax paper or parchment.
- Freeze for 15 minutes.
- Remove from freezer and shape with hands into a cone shape, like Santa's hat and place back into the freezer.
- Melt red chocolates into a mug, following manufacturer's instructions.
- Take a lollipop stick and dip 1/4" into the chocolate, then push into shaped cake balls. Holding the cakepop upside down, dip it into the red chocolate covering ALMOST all the cakepop. Place into foam block or in a deep coffee mug to set. Careful not to bump them into each other while still wet.
- Place white chocolate into a ziplock sandwhich bag and melt in microwave until soft. Cut a small hole off one corner and pipe the lower part of Santa's hat onto the cake pop, covering the bottom side as well. Since the red should be dry, I found it more stable to hold the cakepop on the red part, upside down and pipe the white on that way. Pipe a 'pom pom' on the top of the hat, and place back in the foam or cup and let set up in the fridge.
- Tie with a ribbon or place in a treat bag.