Easter cake pops are absolutely adorable—and a cinch to make. This Easter recipe is a simple mashup of cake and frosting, gently formed into an egg shape. It’s so easy!
The cake for these pops can be one you make from scratch or baked from a boxed cake mix. No matter which you choose, it gets crumbled and mixed with frosting (which can be homemade frosting or store-bought.) Then, the pops get covered with a candy coating and decorated.
You can make the Easter cake pops special by adding stripes, zigzags and polka dots in Easter pastels, along with sprinkles, shimmery finishes or any Easter candy that you like. This can be an Easter basket surprise for the kids, or a fun project to do together as a family.
How to Make Easter Cake Pops
This recipe makes about 21 cake pops.
Ingredients
- 1 baked and cooled 9 x 13 cake (just over a pound of cake)
- 1/4 to 1/2 cup frosting
- 4 cups candy melt wafers (about 24 ounces)
To decorate the Easter cake pops, pick up additional colors of candy melts, sprinkles, decorating sugar, shimmer dust, candy and ribbon.
Tools You’ll Need
- You’ll need a stand mixer or hand mixer to combine the cake and frosting.
- Without lollipop sticks, you’re just making cake balls!
- To melt the colorful candy wafers, you’ll want a microwave-safe bowl.
- A foam block or cake pop stand gives your Easter cake pops a place to rest while they’re setting.
Directions
Step 1: Crumble the cake
Break the baked cake into pieces and crumble into the bowl of a stand mixer or a large bowl. The crumbs should be coarse with no large pieces left.
Step 2: Add the frosting
Add 1/4 cup of the frosting to the cake crumbs. Mix the two together on medium speed until the frosting is incorporated. Test the mixture by taking a small amount in your hand and rolling it into a ball. It should be moist enough that it holds together without crumbling apart. If the mixture is too crumbly, mix in more frosting a tablespoon at a time, testing after each addition.
Step 3: Shape the cake into eggs
Have ready a plate or baking dish that will go into the fridge.
Take two heaping tablespoonfuls of cake and frosting mixture in your hand. (If you have a digital scale, it should weigh between 1.25 and 1.5 ounces.) Squeeze and roll the cake mixture with your hands into a smooth ball. Then, shape the ball into an egg by tapering one end while smoothing and rounding the other. The bottom should be a little flat so it will stand on end. Place the shaped cake egg onto the plate or dish. When all the cake pop eggs are done, loosely cover with plastic wrap, and refrigerate for 20 to 30 minutes.
Step 4: Melt the candy wafers
Pour the candy wafers into a microwave-safe dish. Microwave them in 30 second bursts, stirring after each session. The candy coating is ready when it’s melted and smooth. Be careful not to overheat the candy, because this will make it seize.
Step 5: Coat the cake pops
Organize your work area with the candy coating, the egg-shaped cake pops, the lollipop sticks, a spoon and a foam block or other stand to hold the cake pops.
- To start, dip one end of a lollipop stick in the candy coating, then push the coated end into the bottom of one of the cake pop eggs. (Dipping first helps keep the “egg” secure on the stick.)
- Holding the cake pop over the bowl, spoon the candy coating over the pop, turning it to cover all sides.
- Let the excess drip away. Gently tap the stick with your fingernail as you slowly rotate the pop to help the excess drip off and leave a smooth surface.
- If you want to add sprinkles while the coating is wet, you can. The coating sets very quickly, so you’ll need to work fast!
- Stand the cake pop up in the foam block or cake pop stand.
- Continue with the rest of the cake pops until they’re all coated.
Step 6: Add decorations
Once the cake pops are coated, it’s time to decorate! Here are some ideas:
- Melt other colors of candy wafers and pour them into piping bags with small tips. (The melted coating is too thin for larger tips.) Pipe stripes, dots, zigzags and drizzles on the pops. Add sprinkles to the designs while they’re still wet.
- Use a small pastry brush to spread shimmer dust over the cake pops once they’re set, to give them a beautiful luster.
- Put candy coating or frosting in a piping bag to add larger sprinkles or decor. Pipe a small dot of frosting on the surface and stick the decor to it.
- Tie small pieces of ribbon on the sticks for a finishing flourish.
Tips for Making Cake Pops
Don’t Make the Crumbs Too Fine
Crumbling the cake by hand only takes a few minutes, and it gives you crumbs that lead to the best texture in the finished cake pops. If the cake crumbs are too fine (for example, if you ran them through a food processor), the cake pop mixture will be gummy and dense.
Melt the Candy Coating Slowly
Because they melt smoothly and set quickly, candy wafers are fun and very convenient to use for cake pops. They’re relatively inexpensive and come in a rainbow of colors. But there are a few things to keep in mind when using them to get the best results. When heating the wafers, do so in short bursts in the microwave. Stir each time until the candy is melted and smooth. Don’t overheat the candy because it will turn hard and grainy.
Water will also make the candy coating seize (just like it does to melted chocolate.) Don’t get any water in the candy coating—this includes food coloring.
Spoon the Coating Over the Cake Pops—Don’t Dunk
Regular, round cake pops are typically dunked into the candy coating. However, these egg-shaped pops are a little larger, so they’re at greater risk of falling off the sticks when dunked. To prevent this, hold the cake pop parallel over the bowl of candy coating and spoon the coating over it. Rotate the cake pop slowly and gently tap the stick to encourage the excess to drip off smoothly.
Beware of Cracking Cake Pops
Just when you think you’re done, you notice cracks in your finished cake pops. Yikes! This typically happens because the cake pops are too cold. When the hot candy coating is added, the temperature difference causes the coating to crack as it hardens. To prevent this, let your cake pops chill for 20 to 30 minutes max in the fridge before coating.
If your pops have been in the fridge longer, let them set out at room temperature to warm up before adding the coating.
Springtime Beignets and Berries
Pineapple Carrot Cake
This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
Shortbread Lemon Tart
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen
Lavender Honey Cheesecake
I love the scent of lavender, and the edible flowers make this cheesecake one of the most spectacular I've tasted. You can use lavender honey in this recipe for extra flavor, but even without it, the lavender is very distinct. —Julie Palmer, Lafayette Hill, Pennsylvania
Grandma's Strawberry Shortcake
Here's a family-sized version of my grandma's summertime dessert. I can still taste the sweet juicy berries she piled over warm biscuits and topped with a huge dollop of fresh whipped cream. My father added even more indulgence to his serving by first buttering his biscuits. —Shirley Joan Helfenbein, Lapeer, Michigan
Contest-Winning Blueberry Swirl Cheesecake
This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio
Dar's Coconut Cream Pie
When I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. —Darlene Bartos, Shoreview, Minnesota
Meringue Shells with Lemon Curd
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top it with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
Lovely Lemon Cheesecake
Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. —Margaret Allen, Abingdon, Virginia
Strawberry Walnut Torte
This is a special treat I love to make and everyone looks forward to a nice slice with lots of fresh berries. —Bonnie Malloy, Norwood, Pennsylvania
Mocha Baked Alaskas
Make these baked Alaskas ahead of time—you can torch the completed desserts and freeze them up to 24 hours before serving. —Kerry Dingwall, Ponte Vedra, Florida
Peeps Sunflower Cake
The inspiration for this cake came from one of my favorite flowers, the sunflower. The yellow peeps make eye-catching flower petals, and I carefully placed chocolate chips in a circular pattern to resemble the seeds in the middle of a sunflower. This cake is easy, but looks quite impressive. —Bethany Eledge, Cleveland, Tennessee
Classic Tres Leches Cake
Tres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
Strawberry Bliss
You'll love this homemade puff pastry crust topped with a soft-set pudding layer that has a hint of strawberry flavor. This dessert needs to chill for at least an hour, so it's a fabulous make-ahead dish. —Candace Richter, Stevens Point, Wisconsin
Creamy Chocolate-Banana Pie
You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. —Diane Nemitz, Ludington, Michigan
Rustic Honey Cake
When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, MinnesotaLime Angel Food Cake
For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! —Nancy Foust, Stoneboro, Pennsylvania
Moist Lemon Angel Cake Roll
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen
Sangria Gelatin Ring
This gelatin is enjoyed by everyone because you just can't go wrong with fresh berries. —Nicole Nemeth, Komoka, Ontario
Chocolate Pear Hazelnut Tart
As a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough—the art of baking transcends language. —Lexi McKeown, Los Angeles, California
Cape Cod Blueberry Pie
We Northeasterners have been baking this pie since the 18th century. Settlers would’ve used little wild blueberries and topped it with cream. I do, too. —Nancy O'Connell, Biddeford, Maine
Banana Skillet Upside-Down Cake
My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
Easy Pistachio Tube Cake
Mixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia
Lemon Supreme Pie
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
Marvelous Marble Cake
Pound cake and chocolate make the best marble cake. — Ellen Riley, Birmingham, Alabama
Rhubarb Cherry Pie
As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago—ever since, everyone's looked for it at every potluck! —Eunice Hurt, Murfreesboro, Tennessee
Lemon Curd-Filled Angel Food Cake
For a sunny angel food cake, we make a filling of mascarpone, cream cheese and lemon curd, and then drizzle the cake with a lemony sweet glaze. —Leah Rekau, Milwaukee, Wisconsin
Blueberry Rhubarb Country Tart
When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. —Jeanne Ambrose, Milwaukee, Wisconsin
Budapest Roll
If you’re a fan of Yule logs and pumpkin rolls, taste my Swedish specialty made from hazelnut meringue. People are in awe every time I bring it somewhere. —Catherine Walbridge, Boise, Idaho
Skillet Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
Limoncello Cream Pie
After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine
Blueberry Lattice Bars
Since our area has an annual blueberry festival, my daughters and I are always looking for new berry recipes to enter in the cooking contest. These lovely, yummy bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine
Marvelous Cannoli Cake
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut
Ginger Plum Tart
Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. Plus, it's extra-awesome when served warm. —Taste of Home Test Kitchen
Luscious Almond Cheesecake
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. —Brenda Clifford, Overland Park, Kansas
Mocha Hazelnut Torte
I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana
Cherry-Almond Streusel Tart
Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. —Marion Lee, Mount Hope, Ontario
Peanut Butter Brownie Trifle
This rich, tempting, peanut butter brownie trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. —Nancy Foust, Stoneboro, Pennsylvania
Rainbow Sherbet Angel Food Cake
Talk about a dessert that pops. Sometimes, I make this easy cake even more eye-catching by coloring the whipped cream, too. Use whatever sherbet flavor combination you like. —Bonnie Hawkins, Elkhorn, WisconsinThe post How to Make Easy Easter Cake Pops appeared first on Taste of Home.
source https://www.tasteofhome.com/article/easter-cake-pops/
0 Response to "How to Make Easy Easter Cake Pops"
Post a Comment