For an easily printable recipe, please see the Easter Egg Cake Pops recipe page.Start by gathering your ingredients:
- One 9 x 13 cake, any flavor
- One can (16 oz) prepared frosting, any flavor
- 4 cups white candy coating
- Assorted sprinkles and small candies for decorating
- About 48 lollipop sticks
Place the cake in a large bowl, and crumble it roughly with your hands. Break it up until it's entirely in fine crumbs.
Once it's finely crumbled, add about 2/3 of the frosting to start with. The exact amount needed depends on how moist the cake is and on your personal preference, so we're going to start with a portion of the frosting and only add more if it's necessary.
Begin to mix the frosting and the cake crumbs together with you hands, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture. My personal preference is to have some “crumb” left to the crumb, so that it is not just a gooey ball. Of course, tastes vary, so if it seems as if the cake mixture is too dry, or you like a gooier taste, add more frosting until you're happy with the taste and texture. Make sure that when you're finished mixing, the cake holds together well when you squeeze it into a ball.
Using a cookie scoop or teaspoon, form the mixture into small balls about 1 inch in diameter. Roll the balls into oblong shapes between your palms, and pinch one end until it's thinner so that they resemble egg shapes. If you are using a standard 1-tablespoon cookie scoop, you should get about 48 eggs from this recipe.
Once all of the cake pops are formed, place them on a foil- or waxed paper-covered baking sheet, and put them in the freezer to firm up, for about 30 minutes.
After the Easter egg pops have been frozen, remove them from the freezer. Melt the candy coating in the microwave and stir until completely smooth. Poke a skewer into the bottom of each "egg" to make a small hole. Dip the tip of a lollipop stick into the melted coating, then push the coating-covered tip into the hole in the egg. The coating will soon solidify and help hold the stick in place. Repeat until all of the eggs have been skewered.
Holding a cake pop by the stick, dip the cake entirely in the candy coating until it is covered. Remove it from the coating and gently tap the stick against the side of the bowl to remove excess coating.
You can either hold the cake pops until the coating sets up (which will not take long with cold cake!) or stick the cake pop in a piece of Styrofoam to set. I like to use old styrofoam from packages--it's cheap, convenient, and works well for holding cake pops. Repeat until all of the eggs are dipped. If they start to get too soft and move too much on their sticks, return them to the freezer very briefly until they firm up.
1. Once all of the Easter egg cake pops have been dipped, it's time to decorate! Pour some of the remaining melted candy coating into a paper cone or a plastic bag with the tip cut off, and pipe on lines, dots, or squiggles for decorations.2. While the coating is still wet, cover it with sprinkles or candies to make colorful designs and patterns on your eggs. After it dries, brush off the extra sprinkles not clinging to the coating to reveal your designs.
3. Alternately, you could apply light corn syrup with a paintbrush and use this to affix sprinkles and candies to your eggs instead.
Let the coating or corn syrup dry completely, and your Easter egg cake pops are finished! Store the cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes before serving.