Beautiful and easy, just decorate with holiday-colored candy sprinkles to make these cake pops festive.
If you find the candy coating too thick, stir in a 1/2 teaspoon of vegetable oil to thin it.
Bake your cake according to the box instructions and set aside to cool completely. Prep your sprinkles by putting them into a small bowl or plate.
Crumble the cake finely into a bowl. Discard any hard edging of the cake that does not crumble neatly. Spoon in ½ - ¾ the can of frosting and use your hands to mix the frosting thoroughly into the cake.
Using your hands, scoop out a small portion of cake and roll it into a ball and place on a parchment lined baking sheet. Once all the cake is shaped, place the cookie sheet into the freezer for 15 minutes. After that time, transfer to the refrigerator.
Once the 15 minutes is up, pour the white candy coating into a microwave safe bowl and microwave at 50% for 40-second intervals. Stir after each 40-second interval, being careful to not over heat the candy coating. When there are only a few lumps left, stir the coating until it is melted and smooth.
Remove 3 or 4 cakes from the refrigerator at a time to dip. Dip the end of a lollipop stick into the coating, then insert into the bottom of the cake. Now, dip the pop into the coating, submerging the cake completely. Do not swirl the cake pop or the cake will come apart into the bowl. Let any extra coating drip back into the bowl.
Before the candy coating dries, sprinkle red and green candy sprinkles all over the cake pop. Set the stick end into the Styrofoam to dry. Repeat until all the cake pops are dipped and decorated.