Fun, festive cake pops are a great way to celebrate Christmas and get the kids busy in the kitchen. They will love decorating them as much as they will eating them!
In a large bowl, break the sponge cake into fine crumbs. Stir through three quarters of the buttercream icing to bind the mixture together. Add more if needed, but don't let it get too soggy or sticky. Roll the mixture into 10 x 4cm balls and place on a lined baking sheet. Cover with cling film then transfer to the fridge to chill for 2 hours, or until solid.
To ice the cake pops, melt 20g of white chocolate cake covering in a small ramekin in the microwave for 10-20 seconds or in a heat-proof bowl over a pan of barely simmering water, stirring occasionally until smooth. Remove 4 cake pops from the fridge. Dip a cake pop stick into the melted chocolate, then push halfway into a cake pop. Place the cake pop with the inserted stick into the freezer for 30 minutes to secure it. Melt the remaining chocolate cave covering as above but for a little longer, approximately 1 minute. Remove from the freezer, and dip the cake balls into the chocolate, turning gently to coat. Try to do this in one go as the weight of the chocolate can pull the cake ball off the stick.
Stick the cake pop into the hole of an upturned colander. Repeat the process with the remaining 3 cake pops. Then take another 3 out of the fridge and repeat.
Melt the dark chocolate cake covering as above and use to coat the remaining cakes.
Once they are all set, brush 4 of the white chocolate-coated cake pops with gold lustre. Use the writing icing pens, lustre and snowflakes to decorate the cake pops so they look like baubles.
Roll the fondant icing into small bauble hooks, roll in the gold lustre and use writing icing to attach to the top of the cake pops. Store in a cool place.
See more Christmas desserts recipes