How to Make Easter Egg Cake Pops

Easter Egg Cake Pops Tutorial
Elizabeth LaBau
  • 01 of 12

    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!

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  • 02 of 12

    Gather Your Ingredients

    A picture of the ingredients needed to make cake-pops
    Elizabeth LaBau

    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 can (16-oz.) 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...MORE 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.

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  • 03 of 12

    Crumble the Cake

    Hands crumbling cake in a bowl
    Elizabeth LaBau

    Break the cake into pieces and place in a large bowl; crumble it roughly with your hands until it is entirely fine crumbs.

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  • 04 of 12

    Add the Frosting

    A spoon applying icing to crumbled cake
    Elizabeth LaBau

    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.

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  • 05 of 12

    Mix the Cake and Frosting Together

    Two hands working frosting and crumbled cake together
    Elizabeth LaBau

    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,...MORE the cake holds together well when you squeeze it into a ball.

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  • 06 of 12

    Form the Cake Into Egg Shapes

    A hand holding a molded cake and frosting ball
    Elizabeth LaBau

    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.

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  • 07 of 12

    Freeze the Cake Balls

    A selection of cake and frosting balls on a pan
    Elizabeth LaBau

    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.

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  • 08 of 12

    Skewer the Cake Pops

    A cake pop being skewered with a stick
    Elizabeth LaBau

    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.

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  • 09 of 12

    Dip the Cake Pops in Candy Coating

    Dipping a cake pop into a candy coating
    Elizabeth LaBau

    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.

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  • 10 of 12

    Let the Cake Pops Set

    Cake pops held up on their stands while drying
    Elizabeth LaBau

    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.

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  • 11 of 12

    Decorate the Cake Pops

    Applying toppings to a finished cake pop
    Elizabeth LaBau

    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...MORE could apply light corn syrup with a paintbrush and use this to affix sprinkles and candies to your eggs.

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  • 12 of 12

    Your Easter Egg Cake Pops Are Now Finished!

    An arrangement of finished cake pops
    Elizabeth LaBau

    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.