Makes about 20 pops

Ingredients

1 9-inch round cake, crusts removed
1 cup of frosting (buttercream or ganache)
10 ounces milk chocolate

For decoration:
Lollipop sticks
Cellophane treat bags (optional)
Striped straws
Ribbon
Mini marshmallows for eyes
Flat cookies for snout
Maraschino cherries for red nose
Pretzels for antlers

Directions

Place cake in large bowl and crumble with fingers until it resembles bread crumbs. Mix in prepared frosting.

Using a tablespoon, scoop out dough and roll in hands to form a ball. Tip: Use a small ice cream or cookie scoop for more uniform sizes.

Place cake balls onto a tray lined with parchment paper and chill in the refrigerator for 1 hour or overnight. Tip: In a hurry? Chill in the freezer for 10 minutes.

Melt chocolate over a double-boiler or in the microwave, heating at 30 second intervals until completely melted.

Remove cake balls from the refrigerator. Dip the tip of cake pop stick into melted chocolate, then insert half way into cake ball. Holding the tip of the stick dip entire cake pop in chocolate and gently tap off excess chocolate.

Place on a polystyrene block or cake dummy and insert the pretzels antlers. Allow to set. Use the remaining melted chocolate to “glue” on the snout, red nose and eyes. Decorate the eyes with the tip of a lollipop stick dipped into the melted chocolate. Allow to dry.

When dry, insert a stripped straw on the outside of each lollipop stick. To transport or use as a favor, cover each pop with a cellophane treat bag and decorate with a piece of ribbon.