Begin by baking your chosen vanilla or chocolate cake according to package instructions or your family recipe. Once cooled completely, crumble the cake into fine crumbs using your hands or a food processor.

In a large bowl, gradually mix in 1/2 cup of vanilla or cream cheese frosting with the crumbled cake. Use a spatula to combine until the mixture is cohesive and dull, resembling dough.

Scoop out a tablespoon of the mixture and roll it into a cone shape to resemble a mini Christmas tree. Place each shaped cone onto a baking sheet lined with parchment paper, and freeze them for at least 30 minutes.

While the cake cones are chilling, melt 1 cup of green candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth. If the mixture is too thick, blend in a teaspoon of coconut oil.

Take the chilled cake cones out of the freezer. Dip the end of each cake pop stick into the melted green candy melts, then gently insert it into the bottom of each cake cone about halfway through.

Hold each cake pop by the stick and dip it into the melted green candy melts using a tall glass for stability. Allow any excess coating to drip back into the bowl.

Immediately sprinkle your preferred holiday sprinkles over the pops while the coating is still wet. Melt some white chocolate and drizzle it over the Christmas Tree Cake Pops for decoration.

Allow your decorated Christmas Tree Cake Pops to cool completely at room temperature or in the refrigerator until the coating is firm.