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Cake Pops for Easter
At one point, cake pops were all the craze, and although the trend has quieted down a bit, they are still a favorite—and often adorable—sweet treat that can be decorated to fit in with any holiday or occasion. Easter is no exception, and since the cake mixture is extremely malleable, the cake pops can be molded into egg shapes, perfect for coating in white chocolate and embellishing with colorful candies. A welcome addition to any Easter basket!Continue to 2 of 12 below.
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Gather Your Ingredients
These treats made of little bites of cake on a stick, decorated to look like Easter eggs, require only a few simple ingredients. Our Easter egg cake pops recipe includes just five ingredients.
You will need:
- One 9 x 13 unfrosted baked cake, any flavor
- 1 (16-ounce) can prepared frosting, any flavor
- 4 cups white candy coating wafers (also called "melts")
- Assorted sprinkles and small candies for decorating
- About 48 lollipop sticks
You may also want to have a skewer handy for making holes in the cake eggs for the lollypop sticks. It is also handy to have a piece of styrofoam to stand up the cake pops while the candy coating is setting. Old styrofoam from packages is perfect—it's cheap, convenient, and works well for holding cake pops. And although you can use any flavor of cake and frosting you'd like, a lemon cake and frosting will really set a Spring theme.Continue to 3 of 12 below.
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Crumble the Cake
Break the cake into pieces and place in a large bowl; crumble it roughly with your hands until it is entirely fine crumbs.Continue to 4 of 12 below.
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Add the Frosting
Once the cake is crumbled, add about 2/3 of the container of frosting. The exact amount needed depends on how moist the cake is as well as your personal preference, so start with a portion of the frosting and only add more if it's necessary.Continue to 5 of 12 below.
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Mix the Cake and Frosting Together
Begin to mix the frosting and the cake crumbs together with your hands, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture—it is nice to have some “crumb” left so that it is not just a gooey ball. Of course, tastes vary, so if it seems as if the cake mixture is too dry, or you like a gooier taste, add more frosting until you're happy.
Make sure that when you're finished mixing, the cake holds together well when you squeeze it into a ball.Continue to 6 of 12 below.
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Form the Cake Into Egg Shapes
Using a cookie scoop or teaspoon, form the mixture into small balls about 1 inch in diameter. Roll the balls into oblong shapes between your palms, and pinch one end until it's thinner so that it resembles an egg shape. If you are using a standard 1-tablespoon cookie scoop, you should get about 48 eggs from this recipe.Continue to 7 of 12 below.
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Freeze the Cake Balls
Once all of the cake pops are formed, place them on a foil- or waxed paper-covered baking sheet and put in the freezer to firm up, for about 30 minutes.Continue to 8 of 12 below.
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Skewer the Cake Pops
After the Easter egg pops are solid, remove them from the freezer. Melt the candy coating in the microwave and stir until completely smooth.
Poke a skewer into the bottom of each "egg" to make a small hole, and then remove the skewer. Dip the tip of a lollipop stick into the melted coating, then push the coating-covered tip into the hole in the egg. The coating will soon solidify and help hold the stick in place. Repeat until all of the eggs have been skewered and placed on sticks.Continue to 9 of 12 below.
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Dip the Cake Pops in Candy Coating
Holding a cake pop by the stick, dip the cake entirely in the candy coating until it is covered. Remove it from the coating and gently tap the stick against the side of the bowl to remove excess coating.Continue to 10 of 12 below.
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Let the Cake Pops Set
You can either hold the cake pops until the coating sets up (which will not take long for cold cake) or stick the cake pop in a piece of styrofoam to set. Repeat until all of the eggs are dipped. If the cake pops start to get too soft and move too much on their sticks, you must return them to the freezer very briefly until they firm up.Continue to 11 of 12 below.
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Decorate the Cake Pops
Once all of the Easter egg cake pops have been dipped and set, it's time to decorate! Pour some of the remaining melted candy coating into a paper cone or a plastic bag with the tip cut off, and pipe on lines, dots, or squiggles, creating a pattern for the decorations.
While the coating is still wet, cover it with sprinkles and/or candies to make colorful designs on your eggs. After it dries, brush off the extra sprinkles not clinging to the coating to reveal your designs.
Alternately, you could apply light corn syrup with a paintbrush and use this to affix sprinkles and candies to your eggs.Continue to 12 of 12 below.
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Your Easter Egg Cake Pops Are Now Finished!
Once the coating or corn syrup is completely dry, your Easter egg cake pops are finished! Store the cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes before serving.