Equipment Needed
- Large mixing bowl
- Hand mixer or sturdy fork
- Baking sheet
- Parchment paper or silicone baking mat
- Small bowls for melting chocolate and holding sprinkles
- Forks or dipping tools
- Spatula
Step-by-Step Instructions
The transformation begins with deconstructing the cakes. I open the box and unwrap each little tree, placing them all in a large mixing bowl. Using my hands or a fork, I break them down into fine, uniform crumbs. This is a strangely satisfying process—watching those familiar shapes disappear into a colorful, fragrant rubble. The smell that rises is pure, sugary holiday nostalgia. Once they’re fully crumbled, I add the softened cream cheese right on top. Now, here’s where I learned a lesson: I tried to use a spoon at first, but it just wouldn’t incorporate properly.
This leads to the mixing stage. I grab my hand mixer (a sturdy fork works if you’re patient) and beat the cake crumbs and cream cheese together on low speed. I watch as the dry, colorful crumbs slowly disappear into a cohesive, pliable, and brightly speckled dough. It should look like a thick, slightly sticky playdough and hold together when pinched. If it seems too dry, that’s okay—the moisture from the cream cheese will continue to absorb as it chills. I then line a baking sheet with parchment paper. Using a small cookie scoop or a tablespoon, I portion the mixture and roll it into about 1-inch balls with my hands, placing each one on the sheet.
Now, the critical chill. I place the entire baking sheet, uncovered, into the freezer for at least 30 minutes. This step is non-negotiable. The first time I made these, I was impatient and only chilled them for 10 minutes. When I went to dip them, the soft centers started to melt in the warm chocolate, causing the coating to crack and slide off. A solidly frozen center is the secret to a smooth, perfect shell. While they chill, I slowly melt my white chocolate or almond bark in a deep, narrow bowl, which makes dipping much easier.(See the next page below to continue…)