Easter Egg Cake Pops
Moist cake and frosting bites are shaped into lollipops resembling Easter eggs, perfect for a festive treat.
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Instructions
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Line a baking sheet with foil or waxed paper.
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Crumble cake into a large bowl, then mix with about 2/3 of the frosting until evenly moistened and able to hold a ball shape.
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Form 1-inch balls, roll into oblong egg shapes, and pinch one end. Place on the lined baking sheet and freeze for 30 minutes until firm.
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Remove frozen egg pops from the freezer. Melt candy coating in the microwave until smooth.
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Poke a small hole into the bottom of each egg. Dip lollipop stick tips into melted coating, then insert into the holes to secure. Repeat for all eggs.
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Dip each cake pop into the candy coating, tap off excess, and let set in Styrofoam or by holding. If pops soften, briefly refreeze.
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Decorate dipped pops by piping on designs with remaining melted coating or by using corn syrup. Immediately add sprinkles or candies while wet. Allow decorations to dry completely.