Tested till perfect Snowball Cake Pops

Snowball Cake Pops

Serve these snowball sticks upright in a block of Styrofoam to add a touch of whimsy to your party. The nonalcoholic variation makes great holiday snacks for a kids' party. You'll need 36 candy sticks, available at bulk food or candy-making supply stores.

By The Canadian Living Test Kitchen

Source: Canadian Livng Holiday Cookbook: Fall 2009

  • rating starrating starrating starrating starrating star
  • Portion size 36 pieces


  • 1/2 cup 1/2cupsalted butter, softened
  • 3/4 cup 3/4cupgranulated sugar
  • 2 2eggeggs
  • 1/2 tsp 1/2tspvanilla
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1 pinch 1pinchsalt
  • 2/3 cup 2/3cupmilk
  • 1/3 cup 1/3cupamber rum or apple juice
  • 1-3/4 cups 1-3/4cupswhite chocolate coating wafers, (such as Merckens)
  • 1 cup 1cupsweetened flaked coconut
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In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape into greased and parchment paper–lined 9-inch (2.5 L) square metal cake pan.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool. (Make-ahead: Wrap in plastic wrap; overwrap in foil and freeze for up to 2 weeks.)

Trim darkened edges off cake. Crumble cake into food processor; drizzle with rum. Process until in fine crumbs; transfer to bowl.

Press by heaping 1 tbsp (15 mL) into balls; insert candy stick into each. Refrigerate on parchment paper–lined baking sheet until firm, about 30 minutes.

Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate wafers until smooth. Remove from heat.

Dip balls in chocolate, letting excess drip back into bowl; refrigerate until set, about 30 minutes. Dip balls again; sprinkle all over with coconut. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 2 days. Bring to room temperature before serving.)

Additional information : Tip: Chocolate coating wafers are designed to be melted and moulded. They coat thinly and are ideal in this recipe, especially in comparison to finicky white chocolate. Available in a variety of colours, coating wafers are found at bulk food stores.

Nutritional Information Per piece: about

cal 128 pro 2g total fat 7g sat. fat 4g
carb 15g fibre 0 chol 18mg sodium 69mg
potassium 51mg

% RDI:

calcium 3 iron 3 vit A 3 folate 6
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