Sharing is caring.Pin on Pinterest251Share on Facebook7Share on StumbleUpon0Share on Google+0Share on Reddit0Tweet about this on TwitterShare on Yummly0Email this to someone

On my continuing quest for the perfect cake pop, I decided to make Reindeer Pops for Christmas. I learned a ton working on this batch of cake pops. But first of all…don’t they look kind of cute? Husband says they look like scared reindeer…but I think they look like cute, startled ones.

Fabulous Christmas Reindeer Pops. Delicious strawberry cake and white chocolate cream cheese frosting, specially decorated for the holidays.

And just one close-up with his friends behind him. I took the reindeer pops to a luncheon and the kids loved them. Don’t know which they liked more: the reindeer or the strawberry cake inside them?

Still working on learning my camera & Lightroom, so the photos aren’t perfect (or even close) yet.

Fabulous Christmas Reindeer Pops. Delicious strawberry cake and white chocolate cream cheese frosting, specially decorated for the holidays.

Now on to the business of actually making them. Like all cake pops, we make the cake first.

I used boxed strawberry cake mix for this batch. I always, always suggest (whether for cake pops or just a regular cake) using the substitutions recommended in “Make a Boxed Cake Mix Taste Like ‘From Scratch‘”.  In this case, we’re going to add 4 eggs, 1/2 c. unsalted butter (melted), and 1 C. milk to the dry cake mix.

For the butter, melt in the microwave until about half melted. Then stir/whisk to melt the rest. It should never get “hot”…you want to maintain the texture of the butter.
Mix well, usually 2 to 3 minutes on medium speed, scraping down sides of the bowl a couple of times.

Let cool. While it is cooling, you can make your frosting. If need be, you can use store-bought, but whip in a teaspoon or so of vanilla extract to improve the taste. I recommend using homemade, though. My homemade recipe for “White Chocolate Cream Cheese Frosting” is at the bottom. (I’ll link the post & pictures when I do a post on the frosting!).

After the cake has cooled, scrape the “top” off. Then cut off the edges. (I know this sounds weird if it is your first time making them. Trust me…it affects the texture tremendously).

Scrape a very thin layer off of the top.
Scrape a very thin layer off of the top.
Cut off edges from around cake. After this, crumble completely.
Cut off edges from around cake. After this, crumble completely.

Crumble the cake up. I find that using my hands works best, though some advocate a food processor. Mix between 3/4 cup to 1 cup frosting for an entire cake, until you reach the proper texture for rolling into balls.

Mix approximately 1/2 C. frosting into crumbed cake.
Mix approximately 1/2 C. frosting into crumbed cake.
This is the final texture you are aiming for.
This is the final texture you are aiming for.

Next you’re going to roll it into 1″ cake balls.

Refrigerate at least 2 hours before decorating.

While they are chilling, prepare your pretzel antlers. You might be lucky enough to find a few broken in the proper manner. For the rest, it works best to use a sharp serrated edge to saw the unwanted bits off. You will end up with a lot of broken pretzels that won’t work. Laugh away….my husband did until he came out to the kitchen to try it himself. 20 antlers later he admitted it was harder than it looked. The pretzels seem to break every which way but the way you want them to!

Decorating ingredients.
Dipped, decorating, and drying. Let dry completely before moving.
Dipped, decorating, and drying. Let dry completely before moving.

After cake balls have chilled and decorating ingredients are in place:
Melt chocolate and shortening for 30 seconds at 50% power. Stir very well. Continue to heat at 30 second increments, stirring each time, until chocolate has melted. Do NOT overheat. Chocolate scorches at a very low temperature and clumps.

***Note: normally I use candy melts, not bags of chips. I would recommend that, but note you will get a slightly different look than from above. I was testing the difference between melts and chips when I made these! (Like I said, look for a future post on “How to Make the Perfect Cake Pops”…I’m doing all sorts of testing.)

Remove cake pops from refrigerator approximately 10 at a time. As long as it takes to dip and decorate, you don’t want the cake pops to become too warm.

Dip end of lollipop stick in chocolate so that the last 1/8″ or so is coated. (This helps the cake pop “stick” to the lollipop stick and also provides coating around the base). Stick cake pop on lollipop stick. Dip in chocolate.

Proper technique is a bit of an art…one I’ve not yet completely mastered. The chocolate was still too thick for me this time, though better than previous times. I’ll continue looking for a different brand/technique.
A few tips though:
1. Do NOT dip more than once.
2. Do not twist around too much; the cake ball will fall off lollipop stick.
3. If you can’t quite get the bottom completely coated (around the stick), use a very small spoon or fork and kind of “dab” a little bit on there.
4. What worked best for me was kind of a scooping motion. Dunk, push it through the chocolate, and lift out. I used a small fork to dab and cover the base if it was needed.

While the chocolate is still hot, stick the nose in (horizontal looks better). Dab on the eyes. Insert the antlers by pressing down and out a little. You’ll get it. It’s not hard.

Allow to dry well before delivering into eager little hands

Print

Reindeer Cake Pops

Ingredients

Cake:

  • 1 box strawberry cake mix
  • 4 eggs
  • 1/2 C . unsalted stick butter
  • 1 C . Milk or amount of water called for on back of box mix; you’re going to substitute milk for water

Frosting:

  • 1 C & 1/4 . powdered sugar sifted
  • 1 oz pkg. cream cheese room temperature, 8 .
  • 1/2 C . unsalted butter room temperature
  • 1/2 Tbsp . vanilla extract
  • 6 oz . baker’s white chocolate

Decorations:

  • 2 bags milk chocolate chips
  • tsp ~2 . butter-flavored shortening
  • Pretzels
  • Edible eyes
  • m Red &m’s
  • Lollipop sticks

Instructions

  1. Gather all your ingredients (mise en place).
  2. Make the boxed cake mix, but using the substitutions recommended in “Make Boxed Cake Mix Taste Like It Was Made From Scratch”. (Substitute melted butter for oil, milk for water, and add an extra egg.) Bake according to package directions in 9″ x 13″ pan.
  3. While cake is cooling, make frosting. Verify cream cheese and butter are at room temperature. Allow to warm naturally (do not try to microwave). Beat together in stand mixer at medium speed until well-mixed; no lumps. Melt chocolate in microwave at 50% power for 30 sec. at a time until melted, stirring each time. Add melted chocolate and vanilla to cream cheese/butter mixture. Mix well. Add sugar gradually, beating until light and fluffy after each addition. Might use slightly more or less sugar based on sweetness preference.
  4. -If need be, you can use store-bought, but whip in a teaspoon or so of vanilla extract to improve flavor.-
  5. After the cake has cooled, scrape the “top” off. Then cut off the edges.
  6. Crumble the cake up completely.
  7. Mix in between 3/4 cup to 1 cup frosting, until you reach the proper texture for rolling into balls.
  8. Roll into approximately 1″ balls. Refrigerate at least 2 hours before decorating.
  9. While cake balls are chilling, prepare pretzel antlers. Use a sharp serrated edge to saw the unwanted bits off, leaving antlers.
  10. After cake balls have chilled and decorating ingredients are in place: Melt chocolate and shortening for 30 seconds at 50% power. Stir very well. Continue to heat at 30 second increments, stirring each time, until chocolate has melted. Do NOT overheat.
  11. Remove cake pops from refrigerator approximately 10 at a time. As long as it takes to dip and decorate, you don’t want the cake pops to become too warm.
  12. Dip end of lollipop stick in chocolate so that the last 1/8″ or so is coated. (This helps the cake pop “stick” to the lollipop stick and also provides coating around the base). Stick cake pop on lollipop stick. Dip in chocolate. (What worked best for me was kind of a scooping motion. Dunk, push it through the chocolate, and lift out. I used a small fork to dab and cover the base if it was needed.)
  13. While the chocolate is still hot, stick the nose in (horizontal looks better). Dab on the eyes. Insert the antlers by pressing down and out a little.
  14. Allow to dry well before delivering into eager little hands.

Fabulous Christmas Reindeer Pops. Delicious strawberry cake and white chocolate cream cheese frosting, specially decorated for the holidays.
Fabulous Christmas Reindeer Pops. Delicious strawberry cake and white chocolate cream cheese frosting, specially decorated for the holidays.

FREE Budgeting Binder

1_cover_png

Free Printable Budgeting Binder! 15+ pages.
>Expense trackers and tips.
>3 budgeting planner worksheets & tips for saving money.
>Goal-setting worksheets & how to pay off debt.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit
Sharing is caring.Pin on Pinterest251Share on Facebook7Share on StumbleUpon0Share on Google+0Share on Reddit0Tweet about this on TwitterShare on Yummly0Email this to someone