Leftover Christmas cake pops

Leftover Christmas cake pops


7 people made this

About this recipe: I made these last year for a New Year's Eve party and since I know there will be leftover cake again this year, I can't wait to make them again. You will need to include some of the marzipan layer so the mixture binds together but you can use buttercream icing or apricot jam to help with this.

andreab Cheshire, England, UK

Serves: 8 

  • 400g Christmas fruitcake (including marzipan)
  • 1 (100g) bar white, milk or dark chocolate
  • 8 thin lollipop sticks (optional)
  • coloured sugar balls or sprinkles, for decorating

Prep:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

  1. Place the Christmas cake and marzipan in a bowl and mash with a fork or break it down into crumbs with your fingers. It should be quite moist and let you shape into balls. If not, add a spoonful of jam or buttercream icing until they are mouldable.
  2. Shape the mixture into 8 even sized balls. Arrange them on a tray lined with clingfilm or greasproof paper. Freeze or chill for 30 minutes or an hour. This helps them keep their shape.
  3. When you are ready to decorate them, melt the chocolate by placing it in a heat-proof bowl over a pan of boiling water.
  4. Place a wooden skewer or lollipop stick into each cake pop and dip them in the melted chocolate. You might need to do this once or twice to get good coverage. Decorate them as you like.
  5. Place them upright in a tall glass and allow the chocolate to harden. Enjoy!


If you can't find lollipop sticks, use a skewer to dip them in chocolate, then set them in mini paper cases.

Any occasion:

Use crumbled maderia cake, chocolate cake or brownies instead of fruitcake. Add one tablespoon of icing at a time, until the mixture can be molded.

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