Easter Egg Cake Pops (Printable)
Colorful Easter egg treats made from crumbled cake, smooth frosting, and decorated chocolate dips.
# What You'll Need:
→ For the Cake
01 - 1 box (about 14 oz) vanilla or chocolate cake mix (or homemade equivalent)
02 - Ingredients as required by the cake mix (usually eggs, oil, water)
→ For the Frosting
03 - 1/2 cup unsalted butter, softened
04 - 1 2/3 cups powdered sugar
05 - 1-2 tablespoons milk
06 - 1 teaspoon vanilla extract
→ For Decoration
07 - about 3 cups white or milk chocolate, chopped or in melting wafers
08 - Gel food coloring (various colors)
09 - Assorted sprinkles
10 - 24 cake pop sticks
# Directions:
01 - Bake the cake according to package or homemade recipe instructions. Allow to cool completely.
02 - In a large bowl, crumble the cooled cake into fine crumbs.
03 - Beat the softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until smooth and spreadable.
04 - Add 4-5 tablespoons of frosting to the cake crumbs and mix well. The mixture should be moist enough to hold together when pressed, but not wet. Add more frosting if needed.
05 - Shape about 2 tablespoons of the mixture into egg shapes and place on a parchment-lined baking sheet. Repeat with remaining mixture.
06 - Refrigerate the shaped eggs for at least 1 hour or freeze for 20 minutes until firm.
07 - Melt the chocolate in a microwave-safe bowl or over a double boiler until smooth. Divide and tint with gel food coloring if desired.
08 - Dip the tip of each cake pop stick into melted chocolate, then insert into the base of each egg. This helps secure the stick.
09 - Dip each egg completely in melted chocolate, gently tapping off excess. Place upright in a styrofoam block or stand to set.
10 - While the coating is still wet, decorate with sprinkles or drizzle with contrasting colored chocolate.
11 - Allow to set completely before serving or wrapping.
# Expert Hints:
01 -
- These festive treats disappear faster than you can make them
- The texture contrast between crisp shell and tender center is irresistible
02 -
- Never get water in your melting chocolate or it will seize into a stiff unusable mass
- Room temperature eggs dip more smoothly than cold ones which can cause chocolate to set too quickly
03 -
- Warm your hands slightly with hot water before shaping if the mixture feels too firm
- Tap your wrist gently when removing excess chocolate instead of shaking the pop vigorously