Ensure that your cake has cooled before beginning the cake pop process. In a large bowl, break your cake up into little bits. You may even use a food processor to do this.
Add frosting into your crumbled cake and mix thoroughly. You’ll want the consistency of semi-wet sand, but don’t make it too wet or else it will not set.
Start rolling your frosted cake into 2-3 inch balls then shaping them into cones, so that they start to take the form of a Christmas tree. Insert a lollipop stick from the top and place gently on your lined baking sheet.
Chill the cake pops in the refrigerator for 2 hours.
Place wax paper on a clean working surface. Separate your yellow fondant into 20-24 spheres, about ½ an inch in size. Shape each one into a star. Lay gently on wax paper.
Using an electric mixer, beat together butter, confectioners’ sugar and milk until smooth. Add food coloring and mix until completely tinted. Place in piping bag.
Remove cake pops from refrigerator and frost each one. Top with sprinkles and place fondant star at the peak of each tree. Enjoy and happy holidays!
