Stocking Cake Pops

Note that a large styrofoam block is very helpful for this recipe, but a large colander will also work. You’ll use these to stick the coated cake pops into, while the chocolate sets.

Put the thoroughly crumbled cake into a large bowl. Mix 2/3 to 3/4 of the jar of frosting with the crumbled cake until well combined.

Roll into 48 tablespoon-sized balls and place them on a parchment lined baking sheet.

Once all of the balls are formed, shape them into stocking shapes, about 1 inches long and half inch wide. Have a sheet of wax paper on hand to aid you in smoothing and defining the shape. Repeat for each cake ball. Put them back onto the prepared tray. Freeze for 15- 20 minutes to firm. Then transfer to the refrigerator.

Melt the red and green candy melts in separate bowls, according to instructions on package. The melted chocolate should be in a bowl that’s deep enough to dip the shaped cake.

Take 2-3 shaped cakes out of the fridge at a time, keeping the rest refrigerated.

One at a time, dip about 1/2″ of a lollipop stick into the melted coating and insert this end straight into the bottom of the stocking pop. Do not go more than halfway through.

Dip the whole cake pop into the melted coating. Gently lift the pop out of the coating and tap off any excess. Let the chocolate dry completely. I like to stick the other end of the lollipop stick in a hunk of styrofoam or in the holes of a colander. Repeat until you’ve coated all the pops.

Melt white candy coating in a small microwave-safe bowl according to package instructions. Dip the now dried stocking tops into the melted white coating to make the stocking cuffs. While the coating is still wet, decorate with sprinkles as toys on top of the stocking. Return it to the styrofoam block or colander and let the chocolate dry completely. Repeat for the remaining stocking pops.

When dry, use a toothpick to apply more of the white coating onto the cuffs. Sprinkle with white or colored sugar. Use the edge of a clean toothpick to straighten any rough edges by gently pressing it along the bottoms of the cuffs.

To decorate the front of the stockings, dot on melted coating to attach button/snowflake sprinkles or anything of your choice. Allow to fully dry.

Recipe slightly adapted from Bakerella”s Stuffed Stocking Cake Pops (bakerella.com).