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Nutcracker Peppermint Red Velvet Cake Pops

The first time I saw a Nutcracker ballet, I was completely mesmerized. The vibrant costumes, the soaring music, and the magical story all swirled together into something truly enchanting. Years later, that feeling of wonder returns whenever I catch a glimpse of a nutcracker figurine during the holiday season. It’s why I adore these cake pops so much. They capture that same whimsical spirit, transforming a classic red velvet treat into miniature edible works of art.

Recipe Overview

Prep Time: 2 hours
Cook Time: 12-15 minutes
Total Time: 2 hours 15 minutes
Yields: 20 cake pops
Serves: 20
Dietary Type: Not specified

Ingredients

Peppermint Red Velvet Cake Pops

15 ¼ ounces devil’s food cake mix
4 large eggs
1 ¼ cups buttermilk
40-50 drops red food coloring
3 tablespoons peppermint candies, crushed

Peppermint White Chocolate Shell

24 ounces red candy melts
¼ teaspoon peppermint oil

Nutcracker Decorations

15 ounces fondant (skin tones)
½ ounce food coloring (gold edible paint)
100 candy sprinkles (gold dragees)
4 ounces icing (black decorating)
16 ounces white frosting
4 ounces icing (pink decorating)

Equipment Needed

Nonstick baking spray
Silicone popsicle mold
Toothpicks
Butter knife or fondant tools
Wax paper
Thin black food safe marker
Food safe brushes
2 piping bags
Small round piping tips (Wilton #1 & 2)
Small open star piping tip (Wilton 16)
Couplers (if necessary)
Lightweight or fondant rolling pin

Instructions

Before you begin, gather all your tools and ingredients. If you’d like to make the white icing from scratch, you can refer to a buttercream recipe. Ensure you have enough workspace for decorating.
Preheat the oven to 350°F (175°C). Generously spray your silicone popsicle molds with nonstick baking spray, and place them on a baking sheet. This will make removing the cake pops much easier later.
In a large mixing bowl, combine the cake mix, eggs, buttermilk, and red food coloring. Whisk together for 2 minutes until well combined. The batter should be smooth and evenly colored.
Gently fold in the crushed peppermint candy. Distribute the candy evenly throughout the batter.
Transfer the batter to either a piping bag or a large zip-top bag. If using a zip-top bag, cut a small corner off.
Pipe the batter into each popsicle mold, filling a little less than halfway. Be careful not to overfill, as the cake will rise during baking. Insert the popsicle sticks into the center of each mold.
Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Keep a close eye on them, as baking times may vary depending on your oven.
Allow the cakes to cool for 15 minutes in the mold before gently removing them and transferring them to a cooling rack to cool completely. This prevents the cake pops from breaking.
Now, let’s make the peppermint white chocolate shell. Melt one bag of red candy melts at a time in a small heatproof jar (easier for dipping).
Start by heating them for 1 minute in the microwave at 50% power. Then, decrease the time to 30-second intervals, at 50% power, stirring between each interval until the melts are smooth. Be careful not to overheat, or the candy melts may seize.
If the candy melts are still lumpy after completely melting, you can stir in either paramount crystals (this is what I use) or vegetable oil, 1 teaspoon at a time, until you reach a smooth consistency.
Stir in 1/8 teaspoon of peppermint oil per bag of candy melts. This enhances the peppermint flavor.
Carefully dip each cake pop into the candy shell, allowing the excess to drip off before placing them on a piece of wax paper to set. I like to dip each cake pop twice for an even and smooth coating.
Toothpicks work great to pop any air bubbles or smooth out any smudges while the chocolate is setting. Work quickly, as the chocolate will harden.
Time to turn them into nutcrackers! Roll your different shades of fondant out to 1/8 inch thick.
Use either a fondant tool or butter knife to cut a rectangle out of the fondant so that it’ll cover about half of the cake pop.
Smooth it over the top half of your cake pop, using a little water, if needed, to help it stick. Repeat with the rest of the skin tones and cake pops.
To make the decorations simpler, I am breaking them up into as many little steps as possible, starting with the helmets. Use a toothpick as a guide to section off the rounded top of the fondant-covered pop for the top of the helmet, and paint it with the edible gold paint.
Roll out the rest of the light fondant and cut an oval shape, almost like an eye with the pointed corners, for the front of each helmet. Attach below the section you just painted. Paint this piece gold as well.
Attach 3 of the gold dragees while the paint is still tacky – 1 to the top middle of the front you just attached, and 1 on either side where the front of the helmet meets the side of the cake pop. (The paint will take a bit of time to air dry, so we will work carefully around it for the next steps).
Roll a tiny ball of the black fondant between your fingers to form a small log. Place it down on wax paper, and use 2 fingers to carefully squeeze the sides in to form the shape of the tassels (or plumes) for the tops of the hats. Attach to the top of every helmet (use a little water if needed).
Attach a small round piping tip to the black decorating icing, and pipe a line following the curve above where you attached the fondant for the hat, and then another right below it. You can add sideways “v” designs on either side of the sprinkle in the middle to complete the helmets.
Next, I like to use a toothpick to carefully outline the sleeves as well as the design in the middle of each jacket. My jacket and helmet designs were inspired by the Nutcracker’s costume in The Nutcracker and the Four Realms, please see my images for guidance on replicating the look, or feel free to create your own design.
Now for my favorite part of all, the hair (it’s super fun and easy thanks to that open star tip)! Fit your second piping bag with the open star tip, and add the white frosting.
Beginning on either side of the rim of the hat, pipe and release 2-3 lines of frosting to look like the hair coming out from under the helmet. Then, pipe and swirl the frosting to create the curls, Repeat on both sides of the face.
Use the black decorating icing and small round tip to add the eyes, noses, and mouths to each nutcracker. I like to change the faces for each cake pop to give them a bit more personality. You can add tiny highlights to any of the open eyes with the white frosting.
For the nutcrackers with only a mustache, I added noses and mouths, but I skipped this step if I was going to give them beards.
Add mustaches to all of the characters by beginning right below the nose and piping one side of the mustache, then the other, with the white frosting. Wait until the jackets are complete to add the beards.
You can also use the pink decorating icing, and a small round piping tip to create cheeks just under the eyes on each.
Paint the design in the middle of the jacket. Then use the black decorating icing to pipe around it, as well as to pipe the outline for each sleeve. Pipe the sleeve designs as I did, or get creative with your own. Wait at least 15 minutes for the black icing to set a little before using a thin brush to paint the gold over it. Add 2 gold dragees for buttons (you can use the white frosting, if needed, to attach them).
Add the hands to each nutcracker using the same skin-tone fondant as you did for the top of the cake pop. Just roll 2 little balls of the fondant and use a little water to attach them at the bottom of each sleeve. Now is the time to add your beards if you’d like.
I created the cute nutcracker teeth using a little white fondant shaped like a semi-circle, and I drew the teeth with the food marker before adding the mouth just below the mustache.
For a fancy (and yummy) final touch, I piped a little more of the white frosting across the bottom of each cake pop and sprinkled them with extra crushed peppermint. Now you have an army of cute nutcrackers all dressed up and ready to attend any holiday party!

Expert Tips & Tricks

Preventing Cracks: To avoid cracks in your candy shell, ensure the cake pops are completely cool before dipping. A cold cake pop helps the candy melt set quickly and evenly.
Smooth Chocolate: If your candy melts are too thick, add a very small amount of vegetable oil or paramount crystals to thin them out. This will give you a smoother dipping consistency.
Edible Glue: Use a tiny dab of melted candy melts or white frosting as “glue” to attach the fondant decorations and gold dragees.
Make Ahead: The cake pops can be baked and dipped a day in advance. Store them in an airtight container at room temperature. Decorate them just before serving.
Fondant Flexibility: If the fondant is too stiff, knead in a tiny bit of vegetable shortening to soften it and make it easier to work with.

Serving & Storage Suggestions

Serve these adorable Nutcracker cake pops at holiday parties, as dessert after a festive meal, or as a fun gift for friends and family. They are best enjoyed within 2-3 days of making them. Store them in an airtight container at room temperature to prevent the candy coating from softening. Avoid storing them in the refrigerator, as the humidity can affect the fondant decorations.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	207.9 kcal	N/A
Calories from Fat	73 g	35%
Total Fat	8.2 g	12%
Saturated Fat	1.8 g	8%
Cholesterol	37.8 mg	12%
Sodium	250.7 mg	10%
Total Carbohydrate	32 g	10%
Dietary Fiber	0.5 g	2%
Sugars	23.4 g	93%
Protein	3 g	6%

Variations & Substitutions

Cake Flavor: Experiment with different cake flavors, such as chocolate, vanilla, or even a spice cake.
Candy Coating: Use white candy melts and add food coloring to create different colored coats for your nutcrackers.
Peppermint Extract: If you can’t find peppermint oil, use peppermint extract, but add it sparingly as it can be quite potent.
Vegan Option: Substitute the eggs with applesauce and use non-dairy buttermilk and frosting to make this a vegan treat.

FAQs (Frequently Asked Questions)

Q: Can I use regular chocolate instead of candy melts?
A: While you can use regular chocolate, candy melts are specifically designed to melt smoothly and set firmly, making them ideal for cake pops.

Q: How do I prevent the cake pops from falling off the sticks?
A: Make sure the cake pops are firmly attached to the sticks before dipping. You can dip the end of the stick in melted chocolate before inserting it into the cake.

Q: My fondant is cracking. What am I doing wrong?
A: The fondant may be too dry. Knead in a tiny bit of vegetable shortening or water to restore its pliability.

Q: Can I make these without the silicone popsicle mold?
A: You can bake the cake in a regular pan and then crumble it to make cake balls, but the popsicle mold gives them the desired shape for the nutcracker design.

Q: How long will these cake pops last?
A: They are best enjoyed within 2-3 days of making them, stored in an airtight container at room temperature.

Final Thoughts

These Nutcracker Peppermint Red Velvet Cake Pops are more than just a dessert; they’re a celebration of the holiday spirit! The combination of rich red velvet, cool peppermint, and whimsical decorations is sure to bring a smile to everyone’s face. I encourage you to try this recipe and let your creativity shine through with your own unique nutcracker designs. Don’t forget to share your creations and feedback! Perhaps pair these with a warm cup of spiced cider for the perfect festive treat.

Nutcracker Peppermint Red Velvet Cake Pops Recipe