Snowman Cake Pops

I think cake pops are my new favorite treat to make! They are fairly easy to make and you can spend as little or as much time as you want to decorate them. This snowman cake pop is a very simple design but looks super cute and festive for the holidays! You can choose any flavor combination you would like for the cake and frosting. I chose a hot cocoa cake and a peppermint frosting because I thought that just screamed snowman. But feel free to use whatever you would like.

To make these adorable snowman cake pops you will need the following –

1 box of cake mix and everything needed to make the cake
1/2 tub of frosting
1 bag White Melting Chocolate Wafers
1 tsp Crisco
1/4 bag Black Melting Chocolate Wafers
1/8 bag Orange Melting Chocolate Wafers
Cake Pop Sticks
Cake Pop Wrappers

A few items that will make your cake pop adventure much easier is a melting pot. I have tried a few different ones and so far I prefer the Wilton melting pot. It keeps the chocolate at a consistent temperature for easy dipping.  Another item that will make this much easier is a cake pop stand. Then you have somewhere for them to dry upright.

The first thing you are going to do is make the cake. I usually bake this the day before I want to make cake pops. Follow the directions on the back of the cake mix box. I usually make a large 13×9 cake.

If you are making the cake the same day you want to make your cake pops you will need to allow for a few hours in between the cake being baked and starting the cake pops. The cake needs to be completely cooled before you start the cake pop process.

Once you’ve baked your cake and it’s cooled to room temperature it’s time to start making cake pops!

Take your cooled cake and crumbled it in a large bowl. Remove any hard edges from the bowl. You want to have the whole cake crumbled into little grain size pieces.

Next, mix in 1/2 tub of your preferred frosting flavor.  You will mix this with the cake crumble until you have a moist batter.  You should be able to roll a little ball and smush it without it crumbling apart. If it does crumble add a little more frosting.


Using a small cookie scoop or teaspoon, scoop the cake mixture out of the bowl and form small balls.

Place the formed balls on a large plate or tray, then place them in the fridge for about 30 minutes. This will help them hold their shape when you dip them in the chocolate.

You can melt the chocolate in a double boiler or use the Wilton melting pot. Place the white chocolate and a teaspoon of Crisco into your melting pot. Let it melt, stirring occasionally until smooth. The Crisco is being used to help thin the chocolate so it is easier to dip the cake ball. You can use the thinning wafers or you can use Crisco. I use Crisco because it’s cheaper and I already have it on hand.

Once the chocolate is melted it’s time to add the sticks to your cake balls.

Dip a cake pop stick in the melted chocolate and then place it in the center of the cake ball. Press the stick into the cake ball until it’s about 2/3 of the way into the center of the cake pop. Place them back in the fridge for about 5-10 minutes for the chocolate to set up.

Now it’s time to make a snowman! Take a cake pop by the stick and dip the cake ball into the melted white chocolate. Give a little tap to remove any excess chocolate then place in the cake pop stand to set up.

If your cake ball has a difficult time moving through the chocolate then it’s either not warm enough or you need more Crisco to thin out the chocolate a little more.

Once the white chocolate has set up it’s time to add the eyes and nose to your snowman.

Place the black melting wafers into a sandwich zip lock baggie and microwave in 30-second intervals. Take the bag out and massage it in between each 30-second interval until the chocolate is melted.  Once the chocolate is melted, snip of the corner, just a little snip. Then pipe on 2 dots for the eyes and 4 dots for the mouth.

Repeat the above with the orange chocolate wafers. To make the nose, hold the baggie and squeeze for a few seconds in one spot then pull it out so it’s wider at the base and then gets smaller like a carrot.

Let the black and orange chocolate harden, then place in the wrapper and use a twist tie or ribbon to tie shut.

These were a huge hit with the kids. And they last for a week if kept in a cool and dry place.

Be sure to check out our other holiday baking recipes.