These Easter cake pops combine fluffy cake, creamy frosting, and a sweet candy coating. They’re a fun and festive treat perfect for spring celebrations, especially for Easter. Making these is a project that’s as enjoyable as eating the finished product and a perfect way to use leftover cake.
I remember the first time I tried making cake pops, it was more challenging than expected. The cake kept falling off the sticks! But after a few tries and some research, I learned some key tricks. These details really improve the final result, such as chilling the cake balls properly and using the right consistency of melted candy. Now, they are one of my go-to treats for any celebration or gathering. Especially for Easter, I get creative with decorations and customize each batch with different cake flavors and colorful sprinkles.
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Reasons to Try Easter Cake Pops
These cake pops stand out because they’re customizable. You control the cake flavor, frosting, and decorations. This flexibility means you can tailor them to your liking or any occasion. The combination of moist cake, smooth frosting, and a hard candy shell provides a pleasing texture contrast. They’re also portion-controlled, making them ideal for parties or a small, satisfying treat.
They’re incredibly fun to decorate. You can use pastel colors, sprinkles, or even create little bunny or chick designs. It’s a great way to use up leftover cake and frosting too, meaning less waste.
Where did Easter Cake Pops Come From?
Cake pops, in general, were popularized by blogger Angie Dudley, also known as Bakerella, in 2008. She experimented with making cake balls look cuter by putting them on lollipop sticks. The concept quickly gained popularity, and variations, including those themed for holidays like Easter, followed. The Easter-themed versions often feature pastel colors, bunny shapes, and egg decorations, building on the basic cake pop concept. It’s a relatively new creation in the dessert world, unlike older traditional desserts, becoming popular in the late 2000s and early 2010s.
Ingredients Notes
- Cake Mix: You can use any flavor, such as vanilla, chocolate, or even red velvet. Boxed cake mix is convenient, but a homemade cake works too. Just be aware of the density difference if a homemade recipe is used, and keep the consistency like play dough.
- Frosting: Again, choose your favorite. Vanilla and cream cheese frosting are popular, but chocolate works well with chocolate cake.
- Candy Melts: These are specifically designed for coating and dipping. They melt smoothly and harden quickly. You can find them in various colors at most craft stores or grocery stores. White candy melts are easiest to tint with food coloring. You can also use white chocolate.
- Lollipop Sticks: These are available at craft stores or online. Six-inch sticks are a good size.
- Sprinkles: Use festive Easter-themed sprinkles, pastel-colored sugars, or other decorations.
- Food Coloring (Optional): Use gel food coloring to tint white candy melts to your desired Easter colors.
How to Make Easter Cake Pops
- Bake the Cake: Prepare the cake mix according to the box instructions (or your homemade recipe). Let the cake cool completely.
- Crumble the Cake: Once cooled, crumble the cake into fine crumbs in a large bowl. You can use your hands or two forks.
- Mix with Frosting: Add frosting to the crumbled cake, a little at a time. Mix with your hands or a spoon until well combined. The mixture should be moist enough to hold its shape when squeezed but not too gooey.
- Form Cake Balls/Shapes: Use a cookie scoop or your hands to form the mixture into small balls (about 1 to 1.5 inches) or Easter egg shapes. For a uniform look, consider weighing them (around 20g).
- Chill the Cake Balls: Place the cake balls on a baking sheet lined with parchment paper. Chill them in the refrigerator for at least 2 hours, or in the freezer for about 15-20 minutes. This is crucial for them to hold their shape.
- Melt Candy Melts: Melt the candy melts according to the package directions, usually in the microwave in 30-second intervals, stirring in between.
- Attach Sticks: Dip the tip of a lollipop stick into the melted candy melts, then insert it into a cake ball about halfway through. Repeat for all cake balls.
- Dip in Candy Melts: Dip each cake pop into the melted candy melts, ensuring it’s fully coated. Gently tap off any excess chocolate.
- Decorate: While the candy coating is still wet, add sprinkles or other decorations.
- Dry and Set: Place the decorated cake pops in a Styrofoam block, a cake pop stand, or an upside-down egg carton to dry and set completely.
What You Must Know About Easter Cake Pops
- Chilling is Key: Don’t skip the chilling steps. Chilling the cake balls helps them hold their shape and prevents them from falling off the sticks when dipped.
- Candy Melt Consistency: The melted candy melts should be smooth and fluid. If they’re too thick, add a tiny bit of vegetable shortening or oil (a teaspoon at a time) to thin them. If they’re too hot, they can cause cracks.
- Temperature Differences: Avoid extreme temperature differences between the cake balls and the melted candy. If the cake balls are too cold (especially if frozen) and the candy is too hot, the coating can crack.
- Don’t Swirl: Don’t swirl the cake pop around in the coating; just dip and get out.
- Decorate Quickly: Add sprinkles before the candy coating hardens.
Helpful Tips
- Use a cookie scoop to ensure uniform cake ball sizes.
- If air bubbles form, gently tap the stick or use a toothpick to pop them.
- To prevent the candy melts from hardening too quickly, keep the bowl over a pan of warm (not boiling) water.
Variations and Substitutions
- Cake Flavors: Experiment with different cake flavors like red velvet, lemon, or strawberry.
- Frosting Flavors: Try cream cheese frosting, chocolate fudge frosting, or even Nutella instead of vanilla frosting.
- Coatings: Use white chocolate, dark chocolate, or colored candy melts.
- Decorations: Get creative with decorations! Use different colored sprinkles, edible glitter, mini chocolate chips, or drizzle with a contrasting color of melted candy. You could also make bunny faces or chick designs.
- Cake Balls: If you don’t want to use sticks, simply make cake balls.
Serving Suggestions for Easter Cake Pops
- Display: Arrange the cake pops on a platter, in a decorative basket, or in a Styrofoam block decorated with Easter grass.
- Individual Treats: Wrap each cake pop individually in cellophane bags tied with ribbon for party favors or gifts.
- Dessert Table: Include them as part of a larger Easter dessert spread alongside other treats.
Storage
Store cake pops in an airtight container at room temperature for up to a week or in the refrigerator for up to 2-3 weeks. They can also be frozen for longer storage (up to a month or two), but the appearance might change slightly after thawing.
Frequently Asked Questions about Easter Cake Pops
Why are my cake pops cracking?
Cracking is usually caused by a temperature difference. If the cake balls are too cold and the candy melts are too hot, the coating can crack as the cake ball expands. Make sure the cake balls aren’t frozen, and let them sit at room temperature for a bit before dipping. Also, avoid overheating the candy melts.
Why are my cake pops falling off the stick?
Several factors can cause this. The cake balls might be too large or heavy. The frosting mixture could be too soft (too much frosting). Make sure to chill the cake balls thoroughly, and dip the stick in melted candy *before* inserting it into the cake ball. Don’t swirl cake pop into the coating.
Can I use something other than candy melts?
Yes, you can use white chocolate, almond bark, or chocolate melting wafers. If using regular chocolate, you might need to add a little bit of shortening or oil to achieve the right consistency for dipping.
How do I prevent air bubbles?
Air bubbles are often caused by stirring the candy melts too vigorously. Stir gently, and before dipping each cake pop, smooth the surface of the melted candy with the back of a spoon. If you see an air bubble after dipping, gently tap the stick to release it.
How long do cake pops last?
Cake pops will stay fresh for about 1 week at room temperature and about 2 to 3 weeks in the refrigerator if stored properly.
Can I make cake pops without frosting?
While it is possible to make cake pops without frosting, you might want to consider alternatives like Nutella or Biscoff to get the right consistency.
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Ingredients
- 1 box cake mix any flavor, plus ingredients listed on the box (usually eggs, oil, water)
- 1/2 cup frosting any flavor, adjust to desired consistency
- 20 ounces candy melts white or colored
- Lollipop sticks
- Sprinkles or other decorations
- Vegetable Shortening/oil Optional
- Food coloring Optional
Instructions
- Bake cake according to box directions. Let cool completely.
- Crumble cooled cake into a large bowl.
- Add frosting, a little at a time, mixing until well combined and the mixture holds its shape.
- Roll mixture into 1-1.5 inch balls or Easter egg shapes.
- Place cake balls on a parchment-lined baking sheet and chill for at least 2 hours in the refrigerator, or 15-20 minutes in the freezer.
- Melt candy melts according to package directions.
- Dip the tip of a lollipop stick into the melted candy, then insert into a cake ball. Repeat for all.
- Dip each cake pop into the melted candy, covering completely. Tap off excess.
- Decorate with sprinkles while the coating is still wet.
- Place cake pops in a Styrofoam block or stand to dry completely.
Notes
(Note: These are estimates and will vary depending on the specific ingredients and sizes used. One cake pop is considered a serving.)
- Calories: 120-170
- Fat: 6-9g
- Saturated Fat: 2.5-5g
- Carbohydrates: 17-23g
- Sugar: 13-18g
- Protein: 1-2g
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