Christmas cake pops

Crumble the sponge cake into a large bowl. I usually do it with my hands, but you can also use a food processor for a finer result. Remember that the texture of the cake will influence the consistency of the cake pops.

Add the cream cheese to the crumbled cake. Mix well until you obtain a homogeneous dough from which you can form balls. If you see that your dough is too dry, feel free to add a little more cream cheese.

Make small balls with the dough and place them on a tray with baking paper. To make the cake pops even, I recommend using an ice cream scoop to scoop out portions of dough.

Insert the cake pop sticks into each ball of dough and refrigerate for at least one hour to harden and make them easier to work with.

Melt the white chocolate in the microwave or in a bain-marie. It is important to do it with convenience and at a low temperature so that the chocolate does not burn and become bitter.

Dip each ball of dough into the melted chocolate. Here it is important to keep in mind to cover the entire cake pop and drip off the excess chocolate.

Before the chocolate hardens, decorate your cake pops with sprinkles, shavings or powdered sugar. Let your creativity run wild and adapt them to your Christmas style.

Allow cake pops to dry completely before serving or packaging.