Easter Egg Cake Pops (Printable)

Bite-sized egg-shaped cake treats dipped in colorful chocolate and decorated with cheerful sprinkles.

# What You Need:

→ Cake Base

01 - 1 box (14 ounces) 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

→ Chocolate Coating & Decoration

06 - 2 ½ cups white or colored candy melts
07 - 2 tablespoons vegetable oil, optional
08 - Assorted pastel sprinkles
09 - 24 lollipop sticks

# Steps:

01 - Prepare cake according to package instructions. Bake until done and allow to cool completely on wire rack.
02 - Beat softened butter in mixing bowl until creamy. Gradually add powdered sugar, milk, and vanilla extract. Continue beating until smooth and spreadable consistency is achieved.
03 - Crumble cooled cake into fine crumbs using hands or food processor. Add approximately ½ cup frosting, mixing until texture holds together when pressed but remains slightly crumbly, not wet.
04 - Roll tablespoon portions of mixture between palms to form egg shapes, approximately 2 inches long. Place shaped eggs on parchment-lined baking sheet.
05 - Transfer tray to freezer for 30 minutes until firm to touch but not completely frozen.
06 - Place candy melts in microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely smooth. Stir in vegetable oil if mixture seems too thick for dipping.
07 - Dip tip of each lollipop stick into melted chocolate, then insert halfway into center of each cake egg. Return to tray to set for 5 minutes.
08 - Holding stick, dip cake egg completely into melted chocolate. Gently tap stick against bowl edge to remove excess coating. Rotate to ensure full coverage.
09 - Immediately sprinkle assorted decorations over wet chocolate coating before it sets. Work quickly to ensure sprinkles adhere properly.
10 - Stand finished cake pops upright in foam block or tall glass. Allow coating to harden completely for 1 hour.
11 - Store in airtight container at room temperature for up to 3 days. Place wax paper between layers if stacking.

# Expert Advice:

01 -
  • These adorable Easter egg cake pops are like little celebrations on a stick, bringing smiles before anyone even takes a bite
  • The process of shaping and decorating feels like playing with your food in the best possible way, making them as fun to create as they are to eat
  • They travel beautifully to parties and gatherings, plus the combination of moist cake and creamy chocolate coating is simply irresistible
02 -
  • If the cake mixture feels too dry and cracks when shaping, add another tablespoon of frosting, but go slowly because too much makes the pops fall off the sticks
  • Work quickly when dipping because the cold cake eggs can cause the chocolate to seize up, so keep the chocolate warm and work in small batches
  • Room temperature is perfect for dipping because frozen cake balls can cause the coating to crack while warm ones will slide right off the stick
03 -
  • If your cake pop does fall off the stick during dipping, just let it dry and serve it as a cake ball truffle instead
  • Keep a small spoon nearby to help cover any bald spots where the chocolate did not coat completely

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