Christmas Creativity Corner

How often do you think to yourself, ‘What can I get do to keep the kids entertained?’

We've asked resident Regatta baker, Sally, to share her best Christmas Cake Pop recipe, filled with tricks, tips and games to keep your little ones busy...

'Cake Pops are both easy to make and make a great present  for teachers and friends alike, or you could just do what I do and just eat them yourself!

You will need:

  • Sponge cake (any flavour – you can make this from scratch or you can cheat/ buy it from the shop.
  • Butter cream/ frosting (again this be home-made or bought).
  • Cake pop/ lollipop sticks
  • Milk and white chocolate
  • ‘Decorating tools’ – fondant icing, sprinkles, chocolate buttons, pretzels or anything you fancy!
  • Florist foam
  • MOST IMPORTANTLY - festive joy, spirit and music. I personally like to vary the music depending on what I'm making. For snowmen – it’s ‘Frosty the Snowman,’ for reindeer it’s of course ‘Rudolph the red nose reindeer,’ and for Santa, look no further than Sinatra’s version of ‘Santa Claus is coming to town.’

1.) Crumble your cake of choice into a bowl and add butter cream until it comes together in a fudge like texture. To test if it is ready, squeeze some cake in your hand and it should hold together. Beware, too much butter cream will make the mixture soggy and cause all sorts of problems further down the line. Leave to chill for at least an hour.


2.) Once chilled, take a small amount of mixture and roll into a ball, no bigger than a ping pong ball. Let your creative side take control as you can make all different shapes and sizes. My personal favourites include ovals for penguins, circles for snowmen and if I’m feeling really festive - squares for a presents.

3.) Stick the shapes in the fridge for about 30 minutes until firm. Whilst you’re waiting, you could hand your little one(s) our Christmas word search – practice those spellings for Santa! Now back to the cake pops and melting the chocolate until it is smooth and gooey. Dip the tip of stick (about 1cm) into the melted chocolate just before you take the shapes out of the fridge.

4.) Remove the shapes (which should now be firm) and push the stick through each shape, but be careful NOT to pierce both sides!  Put them straight back into the fridge until the chocolate solidifies – this will probably be another half hour. Another time filler at this stage is to print off your Santa paper and write, rewrite and then write again your very special letter.


5.) Pour the melted chocolate into a cup that is deep enough to submerge the whole pop. Dip them one by one, but be careful of any dripping chocolate! Use the florist foam to stick the cake pops. You may want to add a couple of layers of chocolate, but make sure you let the chocolate cool down before dipping again.

6.) And now for my favourite part – it’s time to decorate! You can use fondant icing for eyes, pretzels for antlers, you can even add some edible glitter for effect. The more you decide to decorate, the more satisfied you’ll be at the end, trust me!

Remember, the sky’s the limit - if you don’t know how to make something, just go for it – it’ll taste the same either way!

We would love to see your festive creations so make sure you share them with us using #itsmyadventure. But be quick, before they’re all eaten by Santa and his elves!'


Sally Hetherington is a Marketing Assistant at Regatta HQ and is a whiz in the kitchen!


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