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- 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/4 teaspoon ground cloves - 1/4 teaspoon nutmeg - 1/4 teaspoon salt The dry ingredients are key to the cake's structure and flavor. All-purpose flour gives the cake its base. Baking soda adds lift, making the cake light. The spices—ginger, cinnamon, cloves, and nutmeg—bring warmth and depth to the gingerbread flavor. Salt enhances the sweetness and balances the spices. - 1/2 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 2 large eggs - 1/2 cup molasses - 1 teaspoon vanilla extract The wet ingredients create a rich and moist cake. Unsalted butter adds creaminess and flavor. Brown sugar brings moisture and a hint of caramel. Eggs help bind everything and add richness. Molasses is the star here, giving the cake its classic gingerbread taste. Vanilla extract rounds out the flavor profile. - 8 oz chocolate melts (dark or white chocolate) - Sprinkles for decoration Coating the cake pops is where the fun begins! You can use dark or white chocolate melts, depending on your taste. Melt the chocolate to create a smooth coating. Sprinkles add a festive touch and make each pop look appealing. The chocolate and sprinkles make these treats perfect for any celebration. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line an 8x8 inch baking dish with parchment paper. - In a medium bowl, whisk together: - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/4 teaspoon ground cloves - 1/4 teaspoon nutmeg - 1/4 teaspoon salt Set this bowl aside for later. - In a large bowl, cream together: - 1/2 cup unsalted butter, softened - 3/4 cup brown sugar, packed - Mix until light and fluffy. - Add in 2 large eggs, one at a time. Beat well after each egg. - Then mix in: - 1/2 cup molasses - 1 teaspoon vanilla extract - Gradually add the dry mixture to the wet ingredients. Stir until just combined. - Pour the batter into your prepared baking dish. Smooth the top. - Bake for 25-30 minutes. Use a toothpick to check if it comes out clean. - Allow the cake to cool completely in the pan. - Once cool, crumble the cake into fine crumbs in a large bowl. - Roll small balls, about 1 inch in size, from the cake crumbs. - Place the balls on a baking sheet lined with parchment paper. - Insert lollipop sticks into each ball to form cake pops. - Melt 8 oz of chocolate melts according to the package instructions. - Dip the end of each stick into the melted chocolate. - Insert the stick into each cake ball. - Place the cake pops in the fridge for 15-20 minutes to set. - After setting, coat each cake pop completely in melted chocolate. - Place them back on the baking sheet. - While the chocolate is still wet, add sprinkles on top. - Let the cake pops cool and harden at room temperature or in the fridge. - Ensure Ingredients are at Room Temperature Start with butter, eggs, and molasses at room temperature. This helps them mix well. When ingredients are warm, your batter becomes smooth and fluffy. - Proper Mixing Techniques Mix butter and sugar until light and fluffy. This adds air to your cake. When adding eggs, beat them in one at a time. This step keeps your batter smooth and prevents lumps. - Fun Sprinkling Varieties Use colorful sprinkles to make your cake pops pop! You can choose festive colors like red, green, or gold. Mix different shapes for a fun look. - Using Chocolate Drizzle After coating your pops, drizzle melted chocolate on top. This adds a nice touch and makes them look gourmet. You can use dark or white chocolate for contrast. - Presentation Tips for Festive Occasions Arrange your cake pops in a decorative stand. You can also use a styrofoam block. This keeps them upright and looks great on a table. - Ideas for Gifting Cake Pops Wrap each cake pop in clear cellophane. Tie them with a festive ribbon. This makes a sweet gift for friends and family. Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better mixing and a fluffier cake texture. Don’t Overmix the Batter: When combining wet and dry ingredients, mix just until incorporated to keep the cake light and tender. Chill for Better Coating: Chilling the cake pops after inserting the sticks helps the chocolate coating adhere better and makes dipping easier. Experiment with Flavors: Try adding a splash of orange zest or a dash of espresso powder to the cake for a unique flavor twist! {{image_2}} You can switch up the spices in your cake pops. Try using allspice or cardamom for a new twist. You can also add a pinch of cayenne for a little heat. For a chocolate version, replace some flour with cocoa powder. This gives you a rich chocolate gingerbread blend. If you prefer vanilla, use vanilla extract instead of molasses. You can also add white chocolate melts for a sweeter treat. Want gluten-free cake pops? Use almond flour or a gluten-free flour blend. This keeps the texture light and tasty. For vegan cake pops, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use a plant-based butter and a vegan chocolate melt. These changes keep the flavor while meeting dietary needs. Get creative with your decorations! For winter, use blue and silver sprinkles. You can even add edible glitter for a fun touch. For a holiday party, use red and green sprinkles or candy canes. You can customize the pops for birthdays or events with themed colors. Wrap each cake pop in colored cellophane for gifts. It makes each pop look extra special and festive. Keep your gingerbread cake pops fresh by refrigerating them. Place them in an airtight container. This prevents moisture loss and keeps them tasty. You can store them in the fridge for up to five days. If you're hosting a party, this short-term storage works great! Just take them out about 30 minutes before serving. This way, they can warm up slightly. For longer storage, you can freeze your cake pops. First, let them cool completely and then place them on a baking sheet. Freeze them for about an hour until firm. After that, wrap each pop in plastic wrap. You can also place them in a freezer-safe container. They can last in the freezer for about three months. Just remember to label them with the date! How long do cake pops last? Freshly made gingerbread cake pops last up to five days in the fridge. If you freeze them, they stay good for about three months. After that, they may lose flavor and texture. Always check for any signs of freezer burn when you thaw them. Enjoy your festive treats while they’re fresh for the best taste! Gingerbread cake pops are small, round treats made from gingerbread cake. They are fun to eat and perfect for festive events. The cake is crumbled and mixed with frosting. Then, it is shaped into balls and dipped in chocolate. These treats are popular during winter holidays, especially Christmas. Their spicy, sweet flavor makes them a favorite for many. Yes, you can make gingerbread cake pops ahead of time. Here are some tips: - Bake the gingerbread cake a day or two before. Let it cool completely. - Crumble the cake and shape the pops in advance. Store them in the fridge. - Dip the cake pops in chocolate when you are ready to serve. This way, you save time on busy days and still enjoy fresh treats. You can find gingerbread cake pops at local bakeries during the holiday season. Many shops offer seasonal treats. You may also find them online from specialty dessert stores. Make sure to check reviews to find the best places. If you want a fun project, consider making them at home for a personalized touch. This blog post covered how to make delicious gingerbread cake pops. We discussed key ingredients, important steps, helpful tips, and fun variations. You learned how to mix, bake, and decorate these treats for any occasion. Remember, you can personalize flavors and make dietary adjustments. Whether you're serving them at parties or gifting them to friends, these cake pops are sure to impress. Enjoy the process and have fun creating something special.

Gingerbread Cake Pops

Delicious gingerbread cake transformed into fun and festive cake pops, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 15
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 8 oz chocolate melts (dark or white chocolate)
  • to taste sprinkles for decoration

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking dish (8x8 inch) with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.
  • In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Then mix in the molasses and vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool completely in the pan. Once cooled, crumble the cake into fine crumbs in a large bowl.
  • Using your hands, form small balls (about 1 inch in size) from the cake crumbs and place them on a baking sheet lined with parchment paper.
  • Melt the chocolate melts according to the package instructions. Dip the end of a lollipop stick into the melted chocolate and insert it into each cake ball.
  • Once all sticks have been added, place the cake pops in the fridge for 15-20 minutes to set.
  • After setting, completely coat each cake pop in the melted chocolate and place them back on the baking sheet.
  • While the chocolate is still wet, sprinkle decorations on top. Let the cake pops cool and harden completely at room temperature or in the fridge.

Notes

Arrange the cake pops upright in a decorative cake pop stand or a styrofoam block. You can also wrap them individually in clear cellophane and tie with a festive ribbon for gifts!
Keyword cake pops, gingerbread, holiday treats