5 from 1 vote
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Winter Wonderland Cake Pops

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Winter Wonderland Cake Pops are festive cake pops that will liven up your holiday season. These pops are made from pound cake, which is then frosted and decorated to look like a winter scene.

Winter wonderland cake pops topped with snowflake sprinkles.

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The great thing about making cake pops is that you can customize them any way you want. You can use any flavor of cake and frosting, and you can decorate them with any type of candy or sprinkles.

Why you should make these Winter Cake Pops

Festive – They are festive and fun, and they will add a touch of winter to your holiday celebrations.

Cake Based – They are made from pound cake, which is a delicious and versatile cake flavor. Who doesn’t love cake?

Customizable – The frosting and decorations can be customized to match your own personal taste.

Easy to make -They are easy to make, and even beginners can make them.

If you love recipes like this, you may also enjoy this Oreo Reindeer Pops recipe.

What You Need To Make This Winter Wonderland Cake Pops Recipe

White almond bark, pound cake, snowflake sprinkles, popsicle sticks, and blue colored candy melts.
  • store-bought pound cake  
  • vanilla icing  
  • blue-colored candy melts  
  • white almond bark or candy coating    
  • Snowflake Sprinkles
  • Popsicle sticks

How to Make Winter Wonderland Cake Pops

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Collage of mixing and assembling winter wonderland cake pops.
  1. Break up the cake into crumbs using a whisk or large spoon. Add a small spoonful of icing and mix for several mins until it forms a dough. (Photos 1 & 2)
  2. Melt the almond bark in 30-sec increments. Stir every 30 seconds. (Photo 3)
  3. After 1 min see how much time is still needed after stirring out as many lumps as possible, you may only need 15 sec as opposed to 30 sec to smooth out the chocolate.
  4. Pour candy into the mold if using pots (or 1 spoonful if using a bowl). (Photo 4)
Collage of adding melted white almond bark and blue colored candy melts in the molder.
  1. Spread candy up the sides of the mold. (Photo 5)
  2. If more chocolate is needed to cover the center do so.
  3. Slide in the popsicle sticks to the center making sure they are as even as possible. Freeze for 15 mins. 
  4. When placed in the freezer it needs to be flat and the sticks can not be pointed down inside the chocolate they should hover above it. 
  5. Remove trays from the freezer, portion out the cake pop dough, and be careful not to overfill the cavity.
  6. Press gently into the mold, careful not to break the chocolate.
  7. Cover the back with melted chocolate. Clean up the edges as much as possible. (Photo 6)
  8. Freeze for another 5 min, so the chocolate is hardened, and carefully remove from molds by peeling from the top down.
Winter wonderland themed cake pops sitting on a white wooden table.

To remove from the mold

Very carefully loosen one of the end pieces. Peeling the mold from the top, very carefully peel the entire pop free. Carefully push the sticks up through the mold. Rest on a parchment-lined baking sheet. (Photo 7)

Decorating the top

Melt the blue chocolate, add it to a piping bag. Cut a small hole and draw lines and circles across the top of the cakescicle. Add snow sprinkles immediately, let dry  completely (about 20-30 mins)  (Photo 8)

To marble the pops, add white and blue in the mold. Use a butter knife or spoon or toothpick to swirl the colors together. 

Collage of removing the cake pops into the mold and decorating them.

Storage

Store vanilla cake pops in an airtight container in the fridge for up to 2 weeks. You can also freeze them for up to 2 months.

Tips

  • If the stick won’t stay inside the dough, remove it from the mold, dip in melted chocolate and insert into pop. Let set for 10-15 mins.
  • If the chocolate cracks when removing: Peel the chocolate off; if no cake is in the chocolate, remelt it and start over.
  • The sides are not fully covered: Dab a bit of the melted chocolate into the exposed areas and let dry.
  • If extra chocolate is on the outer rim: Use a pair of clean scissors carefully trim it off.

Substitutions and Variations

Use any color candy coating for the coatings if you want to change up these frozen themed cake pops

Switch up the cake flavor for whatever is your favorite. Chocolate or lemon, the choice is yours.

Add different toppings as decorations if you want to make these pops more personalized. Go ahead and get creative!

Cake pops coated with white almond bark topped with snowflake sprinkles.

Winter Wonderland Cake Pops FAQs

Can I make these cake pops ahead?

Yes! You can either make them ahead and store them in the fridge or freezer. I recommend making them no more than forty-eight hours in advance.

My cake pops cracked when I tried to remove them from the mold

Simply peel off the chocolate and if there is no cake attached, remelt the chocolate and start over.

Can I freeze these cake pop molds?

Yes, they can be frozen for up to two months.

More Christmas Recipes You May Love

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Blue and white cake pops decorated with snowflakes.
5 from 1 vote

Winter Wonderland Cake Pops


Author: Kim Schob
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
additional time 1 hour
Total Time: 1 hour 35 minutes
Yields 6 Cake Pops
Winter Wonderland Cake Pops are the perfect way to set the mood for a great night with friends and family. Perfect for the holidays.

Equipment

Ingredients 

  • 16 ounce (453 ⅗ g) pound cake
  • ¼ cup (56 ½ g) vanilla icing
  • ¼ cup (56 ½ g) blue-colored candy melts
  • ¼ cup (59 ⅐ g) white almond bark or candy coating
  • 6 Popsicle sticks
  • Snowflake Sprinkles

Instructions

  • Crumble pound cake and then stir in frositng.
  • Melt the almond bark in 30-sec increments. Stir every 30 seconds.
  • After 1 min see how much time is still needed after stirring out as many lumps as possible, you may only need 15 sec as opposed to 30 sec to smooth out the chocolate.
  • Pour candy into the mold if using pots (or 1 spoonful if using a bowl)
  • Spread candy up the sides of the mold.
  • If more chocolate is needed to cover the center do so.
  • Slide in the popsicle sticks to the center making sure they are as even as possible.  Freeze for 15 mins
  • When placed in the freezer it needs to be flat and the sticks can not be pointed down inside the chocolate they should hover above it.
  • Remove trays from the freezer, portion out the cake pop dough, and be careful not to overfill the cavity.
  • Press gently into the mold careful not to break the chocolate.
  • Cover the back with melted chocolate. Clean up the edges as much as possible.
  • Freeze for another 5 min so the chocolate is hardened and carefully remove from molds by peeling from the top down.
  • To remove from the mold: Very carefully loosen one of the end pieces. Peeling the mold from the top, very carefully peel the entire pop free. Carefully push the sticks up through the mold.  Rest on a parchment-lined baking sheet.
  • Decorating the top: Melt the blue chocolate, add it to a piping bag. Cut a small hole and draw lines and circles across the top of the cakescicle. Add snow sprinkles immediately, let dry  completely (about 20-30 mins)
  • To marble, the pops, add white and blue in the mold. Use a butter knife or spoon or toothpick to swirl the colors together.

Notes

If working with kids use the melting pots. It’s the safest way to complete the project

Nutrition Information

Serving: 1 Calories: 374kcal (19%) Carbohydrates: 69g (23%) Protein: 4g (8%) Fat: 9g (14%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Cholesterol: 77mg (26%) Sodium: 447mg (19%) Potassium: 81mg (2%) Fiber: 1g (4%) Sugar: 49g (54%) Vitamin A: 116IU (2%) Calcium: 53mg (5%) Iron: 2mg (11%)

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