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These gingerbread cake pops are sure to bring smiles this holiday season! Made from homemade gingerbread cake, these cake pops feature a sweet gingerbread man face that is as fun as it is delicious! This recipe makes a great Christmas dessert for all ages.

Gingerbread Cake Pops

These gingerbread cake pops are sure to bring smiles this holiday season! Made from homemade gingerbread cake, these cake pops feature a sweet gingerbread man face that is as fun as it is delicious! This recipe makes a great Christmas dessert for all ages.
Keyword gingerbread cake, cake pops, christmas, christmas desserts, gingerbread man, gingerbread, treat, food on a stick
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 15
Author Lisa for FindingZest.com

Ingredients

For the cake:

  • ½ stick butter softened
  • ¾ cup granulated sugar
  • 2 eggs
  • ¼ cup molasses
  • 1 cup + 6 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • ½ tablespoon ground dry ginger
  • ½ tablespoon cinnamon
  • 1 teaspoon nutmeg
  • ½ cup buttermilk
  • Extra butter softened and flour to coat the pan

To decorate:

  • White candy melts
  • Lollipop sticks
  • 1 stick butter softened
  • 2 cups confectioners’ sugar
  • 2-3 tablespoons milk
  • 1 ½ cups brown candy melts
  • ¼ cup white candy melts
  • Black decorating frosting
  • Pink decorating frosting

Instructions

To make the cake:

  1. Begin by coating a 9-inch circular pan with butter and then dusting it with flour. Preheat your oven to 350 degrees F.
  2. Using an electric mixer, beat butter and sugar until creamy. Add eggs and continue beating.
  3. Add molasses and mix until all ingredients are thoroughly combined.
  4. In a medium-sized bowl, sift together flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg.
  5. You will now have to alternate adding your dry ingredients and buttermilk into the wet ingredients. Add each one in thirds.
  6. Once the cake batter is well-mixed, pour into your greased pan and bake for about 25 to 27 minutes, or until it passes the “toothpick test.”
  7. Allow the cake to cool on a wire rack.

To decorate:

  1. Crumble the cake into a large bowl and set aside. Line a baking sheet with wax paper.
  2. Make buttercream by using an electric mixer and beating butter, confectioners’ sugar and milk. The buttercream is ready once the ingredients are well-combined, smooth and form semi-stiff peaks
  3. Take 1/3 of your buttercream and mix it into your crumbled cake.
  4. Shape your crumbled cake into thick, flat circles. I used a cookie cutter, about 1.5 inches in diameter, to give mine a good, uniform shape. Place each one on your lined baking sheet.
  5. Melt your white candy melts in the microwave in 30-second intervals. Dip each lollipop stick into the melted candy and then insert into each cake. Refrigerate for at least one hour.
  6. Melt brown candy melts in microwave in 30-second intervals. Dip each cake pop into the melted candy and place back onto lined baking sheet. Refrigerate for another 30 minutes.
  7. Remove the cake pops from the refrigerator and use your buttercream to give each one a smile and some proper gingerbread trimming using a decorating bag and a Wilton #5 tip (or other smaller round tip).

  8. Use your black decorating frosting for the gingerbread’s eyes and pink decorating frosting for its rosy cheeks. Serve, happy holidays and enjoy!

Recipe Notes

Yields 15 to 20 cake pops.