Perfect for Easter and spring, these egg-shaped cake pops are made with a rich chocolate cake filling and covered in pastel candy melts and bright sprinkles.
For novice and experienced cooks alike – and they always look impressive, even if you’re not a pro at decorating. You crumble a cake, press it into a mold, dip the cake pop in some candy melts, add some sprinkles, and enjoy! Simple and easy.
Plus, who doesn’t want to cruise around with your own personal serving of festive chocolate cake, conveniently served on a finger-food-friendly stick? I feel pretty confident that every single one of us would totally be down for these cake pops.
Edible Decoupage Easter Egg Cake Pop Tutorial
Candy melts (also called melting wafters) are pretty common – you can find them in the baking supply area, and they’re small, flat disks, typically sold by the bag – but I do think there are
Wilton is by far the most common brand of candy melt, and they are sold in a variety of colors. This makes them a popular pick since you can buy the exact color you need and can get right to crafting your festive treats. Wilton makes things simple and easy.
However, I’ve not been impressed with the quality of Wilton candy melts and typically look for alternatives. If given the choice, I would highly recommend picking upGhirardelli brand candy meltsand using oil-based food coloring to get the look that you want. These are my favorite candy melts to work with due to their superior quality and taste. You could also use their white bar chocolate or white chocolate chips.
Easter Egg Cake Pops!
These cake pops should be stored in a sealable container in the refrigerator, ideally in a single layer or separated by wax paper.
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Place the semi-sweet chocolate chips in a microwave-safe bowl and heat in the microwave until smooth. Set the bowl aside for now so the chocolate can cool slightly.
Easter Basket Cake Pops
Step 2 – Whisk together the following ingredients in a medium bowl: flour, cocoa powder, baking powder, and salt. Set this bowl aside as well.
Step 3 – Using a stand mixer (or hand mixer + large bowl), whip together the butter, granulated sugar, and light brown sugar until fluffy.
Step 7 – Let the cake cool, then crumble it up with your hands into a large bowl. Add the cream cheese, then mix thoroughly until the crumbled cake is saturated.
Easter Egg Pops
Step 8 – Scoop out some of the cake mixture and firmly press it into the cavity of an Easter egg silicone mold. Fill each egg all the way, leveling off the top with a butter knife.
Step 10 – While the cake pops chill, add each color of candy melt to a microwave-safe bowl and heat until smooth.
Step 11 – When ready to decorate, remove the chocolate cake eggs from the silicone mold. Dip the end of a cake pop stick into some of the melted candy, then insert the coated stick into the bottom of one of the cake pops. Once the cake pop is secure, coat the egg in the same color of melted candy, gently turning it to coat. When finished, place the coated cake pop on a baking sheet lined with parchment paper to dry. If you’d like, top the wet candy with some festive sprinkles. Repeat this step until all the cake pops have been decorated.
How To Make Easter Cake Pops Using Plastic Eggs
Serving: 1 cake pop | Calories: 381 kcal | Carbohydrates: 47 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 77 mg | Sodium: 160 mg | Potassium: 161 mg | Fiber: 2 g | Sugar: 30 g | Vitamin A: 458 IU | Calcium: 53 mg | Iron: 2 mg
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.This Easter dessert recipe will have you making dozens of these fun, colorful Easter egg cake balls to share with friends and family (either that, or you won’t be able to resist gobbling them up yourself).
This is a great Easter dessert recipe to make with kids, especially when it comes to the decorating part. Let your kids unleash their creativity and learn to bake as a hands-on family activity. Kids 12 and up can help with this recipe from start to finish, while elementary aged kids will enjoy the decorating, and the very youngest will devour the delicious final product.
Easy Easter Cake Pops
For this recipe, I again used my favorite homemade cake pops recipe fromSally’s Baking Addiction. I also used the super convenient, pre-coloredWilton candy meltsI chose for myHalloween Eyeball Cake Pops recipe. This time, I went with Easter-appropriate pastels and spring inspired colors, including ivory, lavender, coral, bright blue, and chartreuse.
These egg-shaped treats can also be made into Easter cake pops. Simply add some paper lollipop sticks, and tie with a ribbon for an extra special touch.
For convenience, I like to use Wilton’s pre-colored candy melts. For these Easter cake balls, I chose lavender (check your local grocery or craft store), bright blue, white, and a brightspring green. I couldn’t find pink in stock, so I purchased someredas well and mixed it with some of the white to make a coral colored coating.Alternatively, you can purchase white candy melts or white chocolate in bulk and create your own colors. Make sure you are using anoil-based coloringdesigned for candy; conventional food coloring is water-based and will cause your chocolate coating to seize.
Spring Cake Pops
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes. Add the egg and vanilla and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed. My three-year-old loved helping out by putting the measured ingredients in.
With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients until combined. Manually whisk the batter to ensure there are no large lumps at the bottom of the bowl. Batter will be slightly thick. Pour the batter evenly into the prepared pan.
Bake for 30-36 minutes or until a toothpick inserted in the center comes out clean. If the top begins browning too quickly in the oven, loosely place a piece of aluminum foil on top.
Easter Cake Pops
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
Refrigerate for 2 hours or overnight, or freeze 1 hour. Re-roll the chilled balls to reshape if necessary. Place back into the fridge as you’ll only work with a couple at a time.
Melt the coating in a 2-cup liquid measuring cup for dunking. You can use a double broiler or microwave per package instructions.
Easter Egg Cake Balls
Sometimes, candy melts come out too thick and your cake pops will either look chunky, or you’ll shake them right off the stick trying to get rid of that excess coating. The key is to use an oil-based thinner, or else your coating will seize right up. Wilton’s EZ Thin is an easy way to get the consistency you want, but you can also use a shortening like Crisco.
Optional: For cake pops, dip a lollipop stick about 1/2 inch into the coating, then insert into the center of the cake ball. Only push it about halfway through the cake ball. I like to put the cake pops with sticks back into the fridge for about an hour to make sure they are super “stuck” before dipping.
For Easter Cake Pops: Dip cake pops into the coating until completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drop off. Decorate with sprinkles if desired immediately and place upright into a styrofoam block or box. Repeat with remaining cake balls, only working with a couple out of the fridge at a time. The cake balls must be very cold for dipping!
Loving Creations For You: Neopolitan 'easter Egg' Chiffon Cake Pops In Rainbow Chiffon Bundt 'nest'
Easter Cake Balls: To dip cake balls, use a small fork or skewer (for fondue, roasting, etc.) stuck into the bottom of the egg. Make sure the coating completely covers the cake ball. Gently tap the skewer against the edge of the cup to allow excess coating to drop off. Decorate with sprinkes if desired immediately.
Using a large fork, remove the cake ball from the skewer (I like to slide the skewer itself between
0 Response to How To Make Easter Egg Cake Pops
Posting Komentar