Inspired by Bakerella, here is a simple cake pop decoration that you can make this Easter and would be such a fun activity with the kids. The original cake pop recipe and technique can be found here.

I made a chocolate cake with cookies and cream icing for these cake pops and used candy melts for coating.

What you will need:

Cake and icing (use cake mix or make from scratch – yields approx. 50 cake balls)

Lollipop sticks (at least 6-inches long)

Styrofoam block

2 bags of White Candy Melts (Wiltons) or White Chocolate Melts (Nestle)

Assorted sprinkles

To make the cake pops:

1. Bake the cake as per instruction. Once cooled completely, crumble in a large bowl.
2. Make the icing as per instruction.

1. Using a spatula or hands, incorporate half the icing mixture. You only need to make the cake moist enough to hold its shape. Add more icing, if necessary.
2. Melt the candy or chocolate.
3. Using your hands, roll mixture into balls (about 1.5 inch) and then shape the cake balls into an egg shape.
4. Dip the tip of your lollipop stick in a little of the candy or chocolate coating and insert (less than halfway) into the cake balls.
5. Place them in the fridge for 10 minutes or until the cake balls firm up.

1. Once firm, carefully dip the cake ball into the candy or chocolate coating by holding the lollipop stick and rotating until covered. Once covered, softly tap and rotate until the excess candy or chocolate falls off. Don’t tap too hard or the cake ball will fall off too.
2. Cover entire egg with sprinkles.

1. Place in a Styrofoam block to dry.
2. For presentation, place the Styrofoam block and cake pops in a box, pot or basket. Alternatively, you personalise each cake pops for your guests

Note: If you don’t want to make 50 cake pops, just halve the cake (freeze the other half for later) and icing mixture.

Happy Easter everyone!

Thanks to  Audrey Steiner (My Little Cake Room) for sharing her brilliants creations with us!

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