Since I made the Easter Egg Cake Pops about a month ago, I’ve been reading some tips and tricks on how to get them better. That was my second attempt at cake pops, and they turned out better than my first attempt, but I still hadn’t gotten the hang of it. This past weekend, I made some cake pops for a friend’s baby shower.
Lemons are one of those things that I can’t get enough of. For an Easter treat this year, I made these lemon cupcakes topped with a cream cheese frosting. The cream cheese frosting even has a little hint of lemon in it. These cupcakes are light, fluffy and taste great.
After Tuesday’s post on Easter Mini Vanilla Cakes, I had some leftover cake to use. What do you do with leftover cake around Easter time? Easter egg cake pops! If you’ve never tried to make cake pops before, it’ll take a little bit of practice to get the cake to frosting ratio correct. Too much frosting and you’ve got goo balls. Not enough and you wont get the smoothest of balls.
It’s now officially spring and Easter is just around the corner. I’ve got a few spring/Easter-inspired desserts coming up over the next few days. First up are these multi-layer mini cakes. The cake itself is a tasty vanilla cake layered and topped with a smooth lemon buttercream.