"There is a sucker born every minute"
~P.T. Barnum quotes
Although you and I both know this quote does not refer to the confectionary treats of our childhood, let's pretend for just a moment that it does. In my early years suckers were my reward from the teller at the bank for standing patiently in line with my Mother, the pot of gold at the end of the five block walk to the local corner store where I could buy several for a nickel and of course santa usually left an abundance of the holiday themed variety in my Christmas stocking. Additionally, it is no secret that I love cake, pretty much every kind so for me the evolvement of cake on a stick is the ultimate whimsical dessert. I hope you enjoy this recipe as much as I do. It would make a festive and delicious addition to any holiday dessert menu. A sucker made of cake born every minute? ask for this in your letter to Santa. Have a very safe and joyous holiday season!
Ingredients
- 1 box red velvet cake mix, prepared according to package instructions in a 9 X 13 inch pan
- 1 can of Betty Crocker creamy supreme peppermint frosting (16 ounce can)
- 2 containers of bakers dipping chocolate (7 ounces)
- 3 standard size candy canes, crushed
Additional supplies:
1 package of Wilton lollipop sticks - purchased at Michael's
Optional: festive holiday ribbons
Preparation
- Bake cake according to instructions and cool completely.
- Line a large baking sheet with parchment paper.
- Crumble cake into a large bowl.
- Stir peppermint frosting into crumbled cake mixture until well combined.
- Form cake mixture into round balls, place on the parchment lined baking sheet and refrigerate for at least 2 hours.
- Melt bakers chocolate in the microwave un 45 second bursts, stirring frequently until melted. (To avoid setting/ hardening of the chocolate: melt and use the chocolate from the first container then follow with the second once you have used all of the chocolate from the first)
- Insert a stick into each red velvet cake ball. Dip into melted chocolate, gently turning to remove excess chocolate. Set back on the parchment paper and sprinkle with candy canes. Allow to set.
- Tie a ribbon around the stick before serving.
Click the links below for more of Lisa's holiday recipes
Popcorn with melted chocolate drizzle and candy canes
Holiday brownie parfaits with candy cane sprinkles
See Lisa's article on no fuss holiday desserts (Sugar Rush) in the December Issue of Southwest Metro Magazine
Follow Lisa on twitter @lpatrin Minneapolis
Tune into Kare 11 Today on December 15th at 11 AM to see Lisa's holiday dessert demo.
Click on the subsrcibe tab above to receive free email notification each time Lisa posts an article or recipe.
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