Rudolf And Santa Hat Cake Pops (Gluten Free)
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Makes 35 cake pops
Gluten Free Funfetti Cake
1/2 can
Rainbow Chip Frosting
1 pound each
Merckens Chocolate Melts
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Hershey Candy Cane Kisses
Microwave Rice Cooker
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Cake Pop Sticks And Bags
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Cake Pop Stand
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Assorted Sprinkles
Gluten Free Pretzels
Bake boxed gluten free Funfetti cake mix to package directions and refrigerate overnight. Break part into fine crumbles in a large mixing bowl.
1
Add half of a can of Rainbow Chip frosting and mix with hands until all of the cake and frosting comes together.
2
For Santa Hats, portion out a heaping tablespoon of cake. Squeeze firmly to create a uniform consistency. Roll between hands until a ball forms.
3
In a microwave safe bowl, such as a microwaveable rice cooker, melt a small amount of chocolate in 30 second increments.
4
Once the chocolate has melted, dip a cake pop stick 1/4” into the chocolate and stick into a cake ball. This will keep the stick in place.
5
Gently melt more chocolate in the microwave. Stirring every 30 seconds. Stir chocolate until it’s smooth. If it ripples, it is too hot.
6
Once the chocolate is smooth, dip the cake pop sideways and turn until it’s coated. Put in cake pop stand and top with a Candy Cane Kisses.
7
After all the Santa Hat cake pops are dipped, pour the rest of the chocolate into a disposable piping bag.
8
Cut off a very small tip of the piping bag. Pipe chocolate around the peppermint hug and on the very top. Add sanding sprinkles to make it sparkly.
9
To make Rudolf, roll cake into a ball. Pinch where you want to add the candy eyes and red nose.
10
Melt milk chocolate just like you did with the white. Dip 1/4” of the stick into chocolate and push into the cake ball.
11
Assemble decorations: use a serated knife to cut pretzels into antlers. Get eye sprinkles and red candy sprinkles ready.
12
Heat more milk chocolate and stir until smooth. Dip the cake pop and add eyes, nose, and antlers.
13
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