Easter Egg Cake Pops

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Easter Egg Cake Pops

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 a fine art which I haven’t really mastered yet, but this is only the second time I’ve tried to make them. The first time was a mess. This time was much, much better. Practice makes perfect.

I didn’t bother coating them last time because I didn’t want to eat the goo balls that they became, so when I attempted to melt the chocolate wafers this time, I assumed I could just melt them over a double boiler. Although you can do this, it made my chocolate really hot, which made it seize. Google to the rescue. I found out that by adding additional wafers, it would cool down the chocolate enough to make it all nice and creamy.

Easter Egg Cake Pops


Cook the cake and let it cool completely. For better results, remove the sides, top and bottom of the cake so what you’re left with is the softest part. Crumble the remaining cake using the wire whisk in an electric mixer. You’ll want to break the cake up into fine crumbs as much as possible. Add the frosting little by little until the cake crumbs starts to stick together and can form a smooth ball. Roll the mixture into egg shapes and lay on a baking sheet lined with parchment paper. Freeze for 30-45 minutes, allowing cake to slightly harden.

Melt the Merckens Chocolate Melts as per the directions on the bag. Remove baking sheet from freezer and one by one, dip the lollipop stick into the chocolate so the tip is covered in chocolate and place in to the cake ball, not exceeding half way through the ball. Refreeze for another 15 minutes. Remove from freezer and dip the entire cake pop into the chocolate. Gently tap off any excess chocolate or allow it to run off. Place upright in a styrofoam block and allow to dry completely before decorating.


  • Remove the crustier sides, top and bottom of the cake, only using the soft center.
  • I haven’t tried this yet, but apparently if you add paramount crystals to the chocolate wafers, it will thin them out a bit, making it easier to work with and less chocolate to tap off.


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