Okay, y’all have heard of cake pops but have y’all heard of Easter Egg Cake Pops? These are so easy to make, taste delicious, and are a fun activity for those that let their kids in the kitchen.

In honor of the upcoming holiday, I decided to make cake pops for the first time, but in egg shape. This was so last minute and I was so scared they wouldn’t come out right, but they turned out incredible! The cake to chocolate to sprinkle ratio is amazing and I would definitely recommend making these at home, although you don’t have to make them egg-shaped!

I learned a few things during the process of making these cake pops. Rule number one: don’t use too much frosting, most cakes are already moist (and even tho I used a box cake, it was still very moist) and in my opinion, too much frosting can ruin the flavor of the cake.

Rule number two: you only have to freeze once, which helps with hardening the chocolate casing faster. I was actually really shocked at how fast the chocolate hardened, which made storing them while I finished the rest of the pops a whole lot easier. 

And finally, rule number three: don’t dip the pops into the sprinkle, sprinkle them on top of them. I know it can get messy, but I started out dipping the pops and it messed up the chocolate casing and the chocolate got all in the sprinkles. If you sprinkle over the sink, it’ll contain the mess and the only clean-up you have to do is rinsing them down the drain.

Now for what you’ve all been waiting for: did it pass the Edward Check? Why, of course, it did! He even helped me in the kitchen a little bit with the sprinkling! I gave him the only one that wasn’t good enough for pictures and he just kept wanting more!

Yield: about 16 pops

Easter Egg Cake Pops

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Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 6 hours

Total Time 6 hours 50 minutes

Ingredients

• 1 box of cake mix (and ingredients on the box)
• 1/2 cup of frosting
• 1 package of white chocolate bark or chips
• Sprinkles (optional)

Instructions

1. Mix and bake the cake according to the instructions on the box, for a moister cake add an additional egg and use milk instead of water. Let cool completely.
2. Once cool, cut the top and rough edges off the cake (optional, but this creates a smoother cake consistency for the cake pop). Crumble the cake, you can use a mixer or your hands, both work great. Then mix in about 1/2 cup of frosting.
3. Roll cake dough into balls or shape them into eggs (whichever you prefer) and either refrigerate for 2 hours or freeze for 1 hour. Cake pops must be extremely cold for the chocolate coating to set.
4. Melt the chocolate in a 2 cup deep liquid measuring cup (or even just a tall narrow cup) in 30-second intervals in the microwave, stirring in between. Dip the cake pops one at a time in the chocolate then sprinkle the sprinkles immediately after.

Notes

There are no rules!

-The size and shape of your cake pop is up to you, for mine, I filled one of those plastic easter eggs up and squished it closed, and I used that to get an idea of the size and shape.

-I used white chocolate, but you can use any kind of flavored chocolate or coating.

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