Thursday, December 15, 2011

Christmas Cake Pops: Santa!!

I had the honor to be Santa’s little helper for our church and I got to make 70 cake pops! I loved every minute of it! I made Santas, Elves and Reindeer. This post is for Santa, but the Elves and Reindeer are on their way!


What you will need:
· Cake balls or truffle balls - I used a cake pop maker to make my cake balls from a cake mix. But, you could make the traditional cake ball method from Bakerella (the QUEEN of cake pops).
· Lollipop sticks
· Pink, Yellow, White and Red Chocolate Candy Wafers
· Paramount Crystals (They make the chocolate very smooth. But, you could use shortening too)
· Edible Black Food pen (or use a little dark chocolate)
· Toothpicks
· White candies - I used white M&Ms. But, you could use white gumballs, jaw breakers or anything round-ish
· Drying Rack (or a large Styrofoam block)
1) To make the Caucasian skin color: Mix 1 part yellow, 2 parts white and 4 parts pink in a bowl. Keep in mind that the chocolate will dry a little darker and pinker than when it’s wet. I also added a teaspoon of Paramount Crystals (or a teaspoon of Shortening). Melt the chocolate according to the instructions or follow mine.
2) Dip the tip of a lollipop stick into the chocolate and insert no more than half way into a cake ball. Repeat for all your cake balls. Place in the refrigerator for a few minutes to harden the chocolate.

3) Time to dip! Make sure the skin colored chocolate is at the perfect temperature (No dry chocolate on the sides of the bowl and if you put a small amount of chocolate on your lip you don’t feel anything- no heat and not cold). If it’s not the perfect temperature, put it back into the microwave for ten second intervals at 50% power until it’s perfect.

4) Dip the balls into the flesh colored chocolate. DO NOT STIR! Try to cover the whole ball in one dipping. Tap off the excess by gently tapping the stick against your wrist or the edge of the bowl. Place in the drying rack (or a block of Styrofoam). I double dipped the pops (dipped, dried and then dipped again) to make sure I had a smooth surface.

The ones on the left are double dipped. The right, only once. Can you see the difference.
5) Now to decorate!! Melt 8 oz. of red chocolate. Dip a little less than half of the ball into the red chocolate and place in the drying rack. Add your white candy for the ball on top of the red before it is dry!
6) Reheat the flesh color chocolate. Use a toothpick to make the nose on each Santa.

7) If you would like rosy cheeks, grab a red chocolate wafer. Rub your finger over the chocolate until a little chocolate transfers to your finger. Rub on the cheeks for a cute rosy glow!

8) Time for the White stuff! Melt about 4 oz of white chocolate. Use your toothpick to place a line of chocolate around the edge of the hat (for the fur trim). Use the toothpick to swirl the chocolate so it looks like fur.
9) Use your toothpick to add chocolate in a ‘beard’ shape on Santa’s face. Use the toothpick to swirl the chocolate to add texture for the hair. Use the toothpick to add a little mustache under the nose.

10) Use the edible pen to add eyes and a smile.

There he is, the fat man himself! They are really fun to make and I hope you get a chance!

Some supplies I used on Amazon:


  1. sooo cute! but what edible pen are you using? I bought Wiltons, and they don't work well at all!!!


  2. Hi auntiek. The Wilton pens only work on royal icing. The pens I use are Americolor. There is a link to Amazon on the bottom of the post. It is the cheapest that I have seen them. If you live in a big city, you may have a candy supply shop that carries them as well. If you do get them, store them upside down in a glass (or something like that). They work great on chocolate!

  3. It's brilliant. Thanks for the idea. This is for you

  4. This is a great turorial.I will make this for Christmas for my students..Thanks!