Easter Mini Egg Cake Pops
Servings: 36 cake pops
Prepared with a homemade chocolate mini egg cake center, dipped in spring-like, pastel-coloured candy melts, and drizzled with melted white chocolate, Easter Mini Egg Cake Pops are fun to make and are super fun to eat too! So much cheaper than store-bought cake pops, these are almost too delicious to share!
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Equipment
- 36 lollipop sticks
- 3 empty egg cartons
Ingredients
For the Cake:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup Cadbury Mini Eggs, slightly crushed
For the Binding Cream:
- 2 ounces cream cheese, brick-style
- 2 tablespoons unsalted butter, softened
- 1 cup confectioner's sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon buttermilk
For Decorating:
- 4 cups candy melts, various colours
- 1 cup white chocolate chips
Instructions
Baking the Cake:
- Preheat oven to 350 degrees F.
- In a bowl, beat together the butter and the sugar until the mixture is light and fluffy – about 3-5 minutes.
- Add the eggs, one a time, beating well after each addition.
- Add the vanilla extract and beat to incorporate.
- Next, add the flour, baking powder, and salt. Beat the dry ingredients into the butter and sugar mixture until well combined. The mixture will be very thick!
- Add the milk and mix into the flour mixture. The milk will lighten up the batter.
- Next, fold in the crushed mini eggs.
- Pour the batter into a nine inch round pan that has been greased and floured. Tap the cake pan firmly on your countertop to flatten the cake batter into the pan.
- Bake for 30 minutes.
- Test to see if the cake is fully baked by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is ready. If not, bake for another 3-5 minutes and test again.
- Remove cake from the oven and allow to cool in the cake pan for fifteen minutes.
- Remove from the cake pan and allow cake to finish cooling on a wire cooling rack.
Preparing the Binding Cream:
- In a bowl, beat together the butter and the cream cheese until light and fluffy. Add the confectioner’s sugar and fully incorporate it into the butter mixture. Next, add the buttermilk and vanilla extract. Beat until combined. Set aside.
Forming the Cake Balls:
- When the cake is completely cooled, break it into pieces and transfer it to a bowl. Using a handheld mixer or a stand mixer, beat on low speed until the cake is crumbly. Add the binding cream and beat on low just to incorporate.
- Working with a slightly heaping tablespoon of the cake mixture, roll it into a ball and slightly press one end to form an egg shape. Place the egg-shaped balls onto a baking sheet lined with parchment paper. Once all of the cake mixture has been rolled, place the baking sheet in your fridge for 30 minutes to set.
Setting up a Workstation:
- While the cake balls are chilling, prepare a workstation to make the decorating process quick, easy, and painless. Here’s how I do it! Portion each colour of candy melts into separate bowls. Try to use bowls that are not too big. A small, deep bowl is best because you’ll be able to easily dunk the cake balls into the melted candy melts. I use ramekins for this process. I used 3/4 cup of candy melts for each colour. With 5 colours, I used almost 4 cups of candy melts. You won’t use all of that up, but you need enough to dip the balls into.
- The next thing you will need is white chocolate chips and lollipop sticks. Melt the white chocolate chips in the microwave in 30-second increments on half power. Stir between each increment until the white chocolate is melted and smooth. Set that aside for now.
- Next, prepare your egg cartons. It might sound odd, but it’s important to stand the cake pops up to dry once they are dipped. Turn the egg cartons upside down and use a metal skewer or the thin end of a chopstick to poke a hole into each cavity. Don’t make the hole too big! It needs to be snug so that the cake pop doesn’t fall over! It’s also a good idea to weigh the egg cartons. I loaded mine up with silverware and bound the cartons with elastic bands before turning them over to poke the holes in them. By now, the cake balls will be chilled enough to get going!
Skewering the Cake Balls:
- Dip one of the lollipop sticks about a half inch into the melted white chocolate chips. Holding one of the egg-shaped, chilled cake balls in your hand, gently, but firmly push the white chocolate-dipped end of the lollipop stick into the bottom of the cake ball. Try to keep the stick straight and push it until it reaches about half of the length of the cake ball.
- Place the ball back onto the parchment-lined baking sheet. Continue to do this until all of the cake balls have been paired with a lollipop stick. Next, get them back into the fridge for 15 minutes to firm up that melted white chocolate. Now that the balls are stuck to the stick, there will be no risk of them dropping off when you dunk them into the melted candy melts! Save the remaining white chocolate! We will re-melt that and use it for drizzling once the cake pops are coated.
Coating the Cake Balls:
- Because melted candy melts can firm up quickly, it is important to melt one colour at a time. Melt them in a microwave at half power for 30 seconds. Stir and repeat until the candy melts are smooth and silky. Fetch the chilled cake balls from the fridge and working with one at a time, dip the cake ball into the candy melts. Tap the lollipop stick on the edge of the bowl, allowing the excess candy melts to drip back into the bowl.
- Transfer the coated cake ball to one of the prepared holes in the egg carton. Move on to the next cake ball and continue this process until the desired number of cake balls have been coated. Once you have coated them, melt the next colour of candy melts and coat more cake balls. Once all of the cake balls are coated, set the egg cartons aside and let the candy melts harden. This should take about 90 minutes, depending on how warm your kitchen might be.
Decorating the Cake Pops:
- Once the candy melts have hardened, it’s time to add the white chocolate drizzle. Place the previously melted, leftover white chocolate into the microwave. Following the same microwave melting technique as before, melt the chips until smooth. Transfer the melted chocolate chips to a resealable sandwich bag and cut a very small tip from one lower corner.
- Working with one cake pop at a time, pick it up by the stick and hold the cake pop horizontally over your sink. While you gently and carefully twirl the cake pop, drizzle the melted white chocolate out of the sandwich bag and over the pop to make very fine white lines in a random streaking pattern. Once done, return the cake pop to its home in the egg carton and move on to the next.
- Once all of the cake pops are coated, allow them to sit until the white chocolate is firm to the touch. Next, package each pop into a cellophane package and tie the bottom with a string or ribbon. Store them at room temperature for 2-3 days or freeze them for up to 3 months.