Christmas Tree Cake Pops with Red Candy Bows
Crisp green candy coating gives way to a soft, tender vanilla center in these Christmas tree cake pops with red candy bows. Each bite-size tree makes a festive addition to holiday platters and cookie trays. This no-bake project comes together with cake, buttercream, and a little patience while the trees chill.
Yield: 12 cake pops | Prep Time: 30 min | Chill Time: 30-60 min | Total Time: 1 hr 30 min
Christmas Tree Cake Pops with Red Candy Bows Ingredients
- 1 cake (about 400 g) baked vanilla cake — The base of the trees. I’d use a plain, cooled vanilla cake, whether homemade or store-bought, since a dense, moist cake holds its shape best.
- 1/2 cup (120 g) vanilla buttercream frosting — This binds the crumbs so they press into firm trees. Add it gradually; too much makes the mixture soft and hard to shape.
- about 1/4 cup (57 g) softened butter — Beaten into the buttercream to keep it smooth and spreadable. Let it sit at room temperature until it gives slightly when pressed, but is not melting.
- 12 white cake-pop sticks — Insert these into the tree bases before the full dip so the trees stay upright.
- 12 oz (340 g) green candy melts — This is the coating that gives the trees their color and shell. Candy melts set firmer and hold their color better than chocolate.
- 1-2 tsp coconut oil (optional) — Stir this into the melted coating if it looks thick. A small amount thins it for a smoother dip.
- 12 small red edible candy bows — Attach one near the top of each tree as the finishing touch.
- 1/4 cup (50 g) red sugar pearls — Pressed on while the coating is wet, these make the ornament-style accents.
- 1/4 cup (50 g) green sugar pearls — Add these to the green trees for a festive, layered look.
- 2 tbsp white sugar pearls — A few white pearls add a snowy sparkle to the tops.
Substitutions And Additions
Vanilla Cake
I’d stick with a plain vanilla cake here, but a chocolate or red velvet cake also works; the trees will just come out darker and the green coating will look more muted. Pick a cake that is moist but not greasy, because oily crumbs won’t bind well with the frosting.
Vanilla Buttercream
Cream cheese frosting can stand in for buttercream if you prefer a tangier flavor. Start with a little less and check the texture, since cream cheese frosting is softer and can make the mixture sticky.
Green Candy Melts
White candy melts tinted with green gel coloring can replace the green coating. Use gel color rather than liquid so the coating doesn’t seize up or turn thin.
How To Make This Christmas Tree Cake Pops with Red Candy Bows Recipe
- Make the cake mixture. Crumble the cooled vanilla cake finely into a large bowl, using your fingers or a fork. In a small bowl, beat the softened butter into the vanilla buttercream until smooth. Add the buttercream to the crumbs gradually, mixing until the crumbs hold together when pressed, without feeling wet. Divide the mixture into 12 equal portions.
Pro Tip: Add the buttercream a little at a time, because it’s easy to overdo it and end up with mushy trees that won’t hold their shape.
- Shape and chill the trees. Press each portion into a compact tree, making a broad base and a narrow top with gently rounded tiers. Place the trees on a parchment-lined tray and chill for 30-60 minutes, until firm.
Pro Tip: Chilling is what keeps the tiers from slumping in the dip, so don’t skip it.
- Add the sticks and dip. Warm the green candy melts in the microwave, following the package directions, until smooth and fully melted. Stir in the coconut oil if needed for a smooth, thin coating. Dip the tip of each stick into the melted coating, then insert it into a tree base and chill until set. Once the sticks are secure, dip each firm tree to coat it completely, then let the excess coating drip off gently.
Pro Tip: Chill each tree until the stick is firmly set before the full dip so it doesn’t slide off in the coating.
- Decorate and set. While the coating is still wet, add the red, green, and white sugar pearls to the trees. Attach a red candy bow near each tree top, using a dab of melted coating if needed. Stand the trees upright until completely set.
Pro Tip: Decorate right after dipping; once the coating sets, the pearls won’t stick.
How To Serve And Store
Arrange the trees upright on a platter, standing them in a styrofoam block or small cups so they don’t tip over. They look best at a holiday dessert table or as a party favor.
In The Fridge
Store the cake pops in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature for about 10 minutes before serving so the cake softens slightly.
In The Freezer
These can be frozen in an airtight container for up to 1 month. Keep the finished cake pops in the refrigerator overnight to thaw, then let them sit at room temperature before you serve them so the coating doesn’t sweat.
Frequently Asked Questions
Can you make these ahead?
You can prepare these cake pops up to a week in advance, storing them chilled in an airtight container. Make them a few days before a party if you want to save time.
Can I use a different cake?
Yes, a moist chocolate or red velvet cake works well. Choose a cake that crumbles easily and isn’t oily so the trees hold their shape.
Why are my trees falling off the sticks?
This usually happens when the stick isn’t dipped in coating before insertion or the tree is too soft. Chill the trees until firm and dip each stick tip before inserting it.
More Recipes You’ll Love
- Chocolate-Drizzled Gingerbread Man Cookies
- Mini Vegan Cinnamon Roll Cheesecakes
- Vegan Stroopwafel Tiramisu Tacos
- Crispy Zucchini & Carrot Fritters
Thanks for stopping by, and happy holiday baking. Follow Hailee Recipes on Pinterest for more festive ideas.
Christmas Tree Cake Pops with Red Candy Bows
Ingredients
Method
- Crumble the cooled vanilla cake finely. Beat the softened butter into the vanilla buttercream until smooth, then add it gradually, mixing until the crumbs hold together when pressed, without feeling wet. Divide into 12 equal portions.
- Press each portion into a compact tree with a broad base and narrow top, with gently rounded tiers. Place on a parchment-lined tray and chill for 30-60 minutes, until firm.
- Melt the green candy melts as directed. Stir in the optional coconut oil if needed. Dip each stick tip in the melted coating, insert into a tree base, and chill until set. Dip each firm tree to coat completely, letting excess coating drip off gently.
- While the coating is still wet, add the red, green, and white sugar pearls. Attach a red candy bow near each tree top, using a dab of melted coating if needed. Stand upright until completely set.
1 comment