Easter Egg Cake Pops (Printable)
Bite-sized cake bites dipped in colorful chocolate, decorated with sprinkles, perfect for festive spring celebrations.
# What You'll Need:
→ Cake Base
01 - 1 box (14 oz) vanilla or chocolate cake mix with required ingredients (eggs, oil, water)
→ Buttercream Frosting
02 - ½ cup unsalted butter, softened
03 - 1 ½ cups powdered sugar
04 - 2 tablespoons milk
05 - 1 teaspoon vanilla extract
→ Coating and Decoration
06 - 2 ½ cups white or colored candy melts
07 - 2 tablespoons vegetable oil, optional for thinning
08 - Assorted pastel sprinkles
09 - 24 lollipop sticks
# Directions:
01 - Bake the cake according to package instructions. Allow to cool completely to room temperature before proceeding.
02 - Beat softened butter in a mixing bowl until creamy. Add powdered sugar, milk, and vanilla extract. Beat until smooth and spreadable.
03 - Crumble cooled cake into fine crumbs in a large bowl. Add approximately ½ cup frosting and mix until combined and moldable but not overly wet.
04 - Scoop tablespoon portions of mixture and roll into egg shapes using your hands. Place on a parchment-lined baking sheet.
05 - Freeze shaped cake eggs for 30 minutes until firm but not frozen solid.
06 - Melt candy melts in a microwave-safe bowl following package directions. Stir in vegetable oil if coating is too thick for dipping.
07 - Dip the tip of each lollipop stick into melted chocolate, then insert halfway into each cake egg. Allow to set briefly.
08 - Carefully dip each cake pop into melted chocolate, ensuring complete coverage. Gently tap stick against bowl edge to remove excess coating.
09 - Immediately sprinkle with pastel decorations while coating is still wet. Work quickly before chocolate sets.
10 - Stand cake pops upright in a foam block or tall glass to set completely. Store in an airtight container at room temperature for up to 3 days.
# Expert Hints:
01 -
- These little treats somehow make everyone smile, even the too cool teenagers who pretend they are not excited about sprinkles
- The perfect balance of cake and frosting means they are rich without being overwhelming
02 -
- Warm cake balls will slide right off the sticks and create the saddest chocolate puddles, so patience during chilling is nonnegotiable
- If your candy coating starts getting too thick as you work, just zap it for 10 more seconds and stir like your life depends on it
03 -
- Work in small batches when dipping, maybe 6 at a time, so the coating does not start setting before you can add sprinkles
- Have all your sprinkles open and ready before you start dipping because wet chocolate waits for no one