Description
A delightful and colorful treat, these Easter cake pops are the perfect festive addition to your celebration! With a smooth candy coating and endless decorating possibilities, they are fun to make and even more fun to eat.
Ingredients
- 1 package cake mix of your choice (regular size)
- 1/4 to 1/2 cup prepared frosting of your choice
- 24 lollipop sticks
- 1 1/2 pounds candy coating disks (color(s) of your choice)
- Optional toppings: Sprinkles, colored sugar, assorted candies
Instructions
Prepare and bake the cake mix according to package directions in a greased 13×9-inch baking pan. Let it cool completely on a wire rack, then crumble it into a large bowl.
2. Mix & Shape
Add 1/4 cup of frosting to the crumbled cake and mix well. Gradually add more frosting until the mixture holds together. Using about 2 rounded tablespoons each, shape into egg-like forms. Cover and refrigerate for 20-30 minutes until firm.
3. Melt & Dip
In a microwave, melt the candy coating in 30-second intervals, stirring between each until smooth. Dip the tip of a lollipop stick into the melted coating and insert it into the base of a cake egg.
4. Coat & Decorate
Holding the cake pop over the melted candy, spoon the coating over it until fully covered. Allow excess to drip off. Decorate immediately with sprinkles, colored sugar, or candies.
5. Set & Enjoy
Insert the finished cake pops into a foam block to stand upright. Let them set completely before serving.
Notes
- Consistency Check: If the cake mixture is too dry, add a bit more frosting. If too sticky, refrigerate before shaping.
- Storage: Store cake pops in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Creative Twist: Use pastel candy coatings and mix different sprinkles for a festive Easter theme.
Make these delightful cake pops the highlight of your Easter celebration, bursting with color and sweetness!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake (after baking)
- Cuisine: American