Cake pop recipe for Christmas- reno

The Cake Pops with very striking sweet snacks and that children love. If you want to highlight this Christmas with original and delicious dishes at Recipes.net we have what you need: the best recipes for Navad. Follow the step by step and learn to make some cute and delicious cake pops in the shape of a reindeer and enjoy Christmas as a family.

🚻 4 Diners🕘 15m🍵 Post🤯 Diverse
Ingredients to make cake pops for Christmas- reno:
4 units of marshmellow or clouds of sugar
1 cup of chocolate to melt
1 handful of pretzels type cookies
1 piece of red fondant, white and black
ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for children,

Ingredients to make cake pops for Christmas- reno:

1. For these incredible reindeer Cake Pops, the first thing you should do is enlist all the ingredients, remember that you will also need long wooden sticks for the presentation.





2. Derritate black chocolate in a water bath or in the microwave. Spread the skewer with this chocolate.





3. Burn the stick with the chocolate spot in the marshmallows and let them cool. We do this in order to hold Christmas Cake Pops.





4. When the Cake Pops are well subject, cover them with chocolate and let them cool. Remember that chocolate must be well melted.





5. With another little chocolate, put the pretzel cookies games in half forming the reindeer chips, let it dry.





6. To finish the Cake Pops of Christmas you must make the face of the reindeer. To do this, make the nose with a fondant ball, the eyes with two white balls and one black in the center of each. These details will give life to our edible reindeer. And if you want to make the fondant in a homemade way, check the fondant recipe with clouds of sugar.





7. Serve and surprise your guests or relatives with these Cake Pops for Christmas in the form of reindeer. You can combine them with other Christmas sweets such as snowman cupcakes or Christmas tree cake pops. If you liked this recipe or you have any questions leave us your comments.



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