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Easter Egg Cake Pops

These delightful cake pops resemble colorful Easter eggs and are packed with flavor, perfect for any Easter gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 cake pops
Course: Dessert, Snack
Cuisine: American, Festival
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box cake mix (your favorite flavor)
  • 1 can frosting (matching flavor)
  • 1 bag candy melts (assorted colors)
  • 12 sticks lollipop sticks
  • to taste sprinkles or edible glitter for decoration
  • 1 sheet wax paper (for cooling)

Method
 

Preparation
  1. Bake the cake according to the instructions on the box. Once baked, let it cool completely.
  2. Crumble the cake into a large bowl until it resembles fine crumbs.
  3. Add about half of the can of frosting to the crumbled cake. Mix until moldable but not overly sticky.
  4. Take small amounts of the mixture and roll them into egg shapes, compacting them to hold together.
  5. Melt a small amount of candy melts, dip the ends of each lollipop stick into the melts, then insert them into each cake ball.
  6. Refrigerate the cake pops on a wax-paper-covered baking sheet for about 30 minutes to firm up.
  7. Melt the remaining candy melts in a microwave-safe bowl until smooth.
  8. Dip each chilled cake pop into the melted candy coating, letting the excess drip off.
  9. Decorate with sprinkles or edible glitter before the coating sets.
  10. Place the decorated cake pops in a cake pop stand or a styrofoam block to let the coating firm up completely.

Notes

Store the cake pops in an airtight container at room temperature for up to a week or refrigerate for two weeks. They can also be frozen for up to a month.