White Chocolate Sprinkle Cake Pops
These cake pops are simple to make and look festive. You will mix crumbled cake with frosting, shape it into balls, and coat them in melted white chocolate, finishing with colorful sprinkles.
Equipment
- Mixing Bowl
- Baking Sheet
- Small deep container for dipping
Ingredients
- 1 Vanilla cake, cooled
- 120 g Cream cheese frosting
- 350 g White chocolate, melted
- Colorful sprinkles For coating
- Cake pop sticks
Instructions
- Crumble the cooled vanilla cake into fine crumbs in a mixing bowl.
- Add the cream cheese frosting to the cake crumbs and mix until the mixture holds together well.
- Roll the mixture into small, uniform balls. Place the balls on a baking sheet and chill them in the refrigerator for about 30 minutes until firm.
- Insert a cake pop stick into the center of each chilled ball.
- Dip each cake pop into the melted white chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.
- Immediately roll the dipped cake pop in the colorful sprinkles before the chocolate sets. I tested the coating temperature carefully—once the white chocolate set smoothly, the sprinkles stayed perfectly in place.
- Place the finished cake pops upright in a holder or styrofoam block and let the chocolate cool completely before serving.
Notes
For the smoothest coating, keep your melted white chocolate at a consistent, warm temperature while dipping. If the chocolate thickens, gently warm it again.