Reindeer Cake Bites

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 30

Cooling and Coating Time: 1 20

Total Time: 2

Servings: balls

Calories: 205kcal

Author: Emily

These Christmas Reindeer Cake Pops are easy to make and will be a hit at any Christmas party or celebration.

1 box gingerbread cake mix
eggs (to make cake)
water (to make cake)
1 can cream cheese frosting
1 package chocolate candy coating (bark)
1 tablespoon oil (canola, vegetable, or coconut)
candy eye sprinkles
48 mini twisted pretzels, cut in half (will probably need more as some break when cutting)
24 red chocolate coated candy (I used M&Ms)

Make a boxed gingerbread cake as directed on the box and allow the cake to cool completely. Once the cake has cooled, cut it into small pieces and place them in a large mixing bowl. Break up the pieces by hand or with a spoon to get small crumbles.
While the cake is baking, prepare the decorating ingredients. Take each twisted pretzel and carefully cut it in half with a knife. Some may break, but you want to end up with 48 usable halves.
Mix ½-3/4 of the can of frosting into the crumble mixture (you don't want to add all of the frosting or your mixture will be too greasy). The mixture will be similar to dough.
Prepare a cookie sheet with a silicone mat or wax paper. Scoop out some of the cake mixture and roll it into a ball between your hands. Place each ball on the silicone mat and continue to make balls with the rest of the mixture.
Melt the chocolate candy coating in a microwave-safe bowl for 45 seconds. Stir the coating and continue to melt at 30-second intervals until fully melted. Add 1 tablespoon oil to the chocolate coating and stir to combine.
Using a long-handled spoon or dipping stick, dip each ball into the melted chocolate and coat it completely. Tap off the excess coating and place the ball back on the cookie sheet.
Immediately place 2 pretzel "antlers" on top of the ball followed by the candy eyeballs and a red nose.
Allow the reindeer to set completely before enjoying them (you can speed up the process in the fridge).

My version does not have a lollipop stick on the bottom. I find it easier to make, store and serve. Of course, you can add sticks if you want to, just make sure to do it before dipping in the chocolate.
I found that putting both antlers in at the same time made it easier to leverage and get them to push into the cake call.
I also like the coating to set just slightly before adding the eyes and nose so they don't slide down. Don't be afraid to push them in slightly to get a good grip on the coating.
If your candy coating starts to get too thick while you are assembling the cake pops, just pop it in the microwave for 20 seconds and stir.
I used a gingerbread cake mix for these cake balls and a cream cheese frosting. You can use any flavor combination that you like including chocolate, spice, and yellow cake, to name a few, or vanilla or chocolate frosting.
If the cake mixture is sticking to your hands while forming the balls, spray them with non-stick spray or place a little vegetable oil on your hands.
These Reindeer Cake Bites will last in the fridge in a covered container for 3-4 days.