Easter cake pops
- Step 1. Add the candy melts into separate small bowls and melt so they are ready to top the cake pops.
- Step 2. In a bowl, break up the cake and add the cream cheese and mix with your hands until fully incorporated. Scoop the prepared cake mix into the egg shaped pans and place in the freezer to chill for 5 minutes.
- Step 3. Take the cake pops out of the mold and place the tip of a lollipop stick about halfway into the melted chocolate and place it in the cake pop about halfway through as well. Continue until all the cake pops have sticks.
- Stage 4. Top the popsicles with the chocolate of your choice or use a spoon to add it to the popsicles. Place the finished popsicles on a baking sheet and top with sprinkles. Place in the fridge to chill for 5 minutes. Let it sit until it hardens. Enjoy!
How long do Cake Pops last?
These cake pops can last up to two weeks if stored properly. They can be placed in the fridge or freezer to last even longer or just to have at a later date.
How to store Cake Pops?
Place the cake pops in an airtight container. You can keep stored cake pops at room temperature. Keeping in the fridge or freezer will last even longer. If you want to place them on a buffet table for people to enjoy. You can poke holes in a box or foam and place each one upright.
More Cake Pop Recipes:
Chocolate cake:
- Preheat oven to 370 degrees and grease a cake pan with nonstick spray.
- In a stand mixer, cream the butter with both sugars. Mix until smooth.
- Gradually add the eggs and vanilla.
- Sift in the dry ingredients, a little at a time. Mix until combined. Try not to over mix.
- Melt the chocolate in the microwave in 30 second intervals. Make sure you don’t burn it.
- Once melted, add it along with the milk.
- Place in the oven and bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and let it cool for 15 minutes, then remove it from the pan.
Easter cake pops
- In small individual bowls, melt your candy melts so they are ready to use for coating.
- Meanwhile, crumble cake into a bowl. Add cream cheese so you can roll up the cake mix. Mix with your hands, until perfectly combined.
- Scoop your cake mix into your egg shaped pan. Freeze until firm for about 5 minutes.
- Remove from mold, dip tip of 1 lollipop stick about 1/2-inch into melted caramel, and insert stick into 1 cake ball no more than half way through. Repeat.
- Now dip your Easter egg into the chocolate of your choice or you can also use a spoon to drizzle some chocolate over the cake. Return to your baking sheet, add a few sprinkles, and refrigerate for 5 minutes. Let stand until set.
- Enjoy!
