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Easter cake pops decorated with pastel sprinkles and a tangy cheesecake binder for a rich, creamy texture.

Easter Cake Pops

Linda Ekin
These delightful easter cake pops use a tangy cheesecake-style binder for a perfectly balanced treat. Shaped like festive eggs and dipped in a snappy candy shell, they are the ultimate handheld dessert for your spring celebration.
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Prep Time 1 hour
Cook Time 35 minutes
Chilling time 30 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 24 pops
Calories 210 kcal

Equipment

  • 13x9-inch baking pan
  • Wire rack
  • Large mixing bowl
  • Microwave-safe bowl
  • Styrofoam block

Ingredients
  

  • 1 package cake mix of your choice (regular size)
  • 0.25 cup prepared frosting of your choice up to 1/2 cup as needed
  • 24 lollipop sticks
  • 1.5 pounds candy coating disks (color of your choice)
  • Optional toppings: Sprinkles, colored sugar, assorted candies

Instructions
 

Bake the Cake Base and Cool It Completely

  • Prepare the cake mix according to the package directions and bake it in a greased 13x9-inch pan until the top springs back lightly.
  • Let the cake cool completely on a wire rack. It must be entirely cool to ensure the pops hold their shape and do not become oily.

Crumble, Bind, and Shape the Eggs

  • Crumble the cooled cake by hand into a large bowl until you have fine, even crumbs that feel light and dry.
  • Mix in 1/4 cup of frosting until the crumbs start clumping. Add just enough additional frosting until the mixture reaches a soft playdough consistency that doesn't crack.
  • Roll approximately 2 rounded tablespoons of the mixture into balls, then gently pinch them into egg shapes. Refrigerate for 20 to 30 minutes until sturdy and chilled.

Melt, Anchor, Coat, and Set

  • Melt the candy coating in a microwave-safe bowl in short bursts, stirring frequently until the mixture is glossy and fluid.
  • Dip the tip of a lollipop stick into the melted coating and insert it into the bottom of each cake egg to create a secure anchor.
  • Hold each pop over the bowl and spoon the coating over it until fully covered. Let excess drip off, then immediately add sprinkles or candies.
  • Stand the pops upright in a Styrofoam block and allow them to set at room temperature until the shell is firm and snappy.

Notes

Temperature Control: Chill the shaped eggs for 20 to 30 minutes until firm. Avoid freezing them, as the temperature shock can cause the warm candy coating to crack as it sets.
Silky Coating: If your candy melts are too thick, stir in a tiny bit of vegetable shortening or Paramount crystals until the coating flows like a ribbon.
Water Safety: Ensure all bowls and spoons are completely dry. Even a single drop of water will cause the melted candy coating to seize and become unusable.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 1.5gFat: 10gSaturated Fat: 6gCholesterol: 12mgSodium: 180mgPotassium: 45mgFiber: 0.5gSugar: 22gVitamin A: 2IUVitamin C: 0.5mgCalcium: 35mgIron: 0.8mg
Keyword cake balls, easter cake pops, spring dessert
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