Introduction

Easter Cake Pops are delightful bite-sized treats shaped like little eggs, perfect for celebrating springtime and Easter gatherings. These colorful, decorated cake balls on sticks are fun to make and even more fun to eat.

A light blue fluted plate holds ten colorful cake pops shaped like eggs on white sticks, arranged in a casual cluster. The top left cake pop is bright yellow with three horizontal lines of pink sugar crystals, next to a purple one covered in coarse purple sugar. Below is a bright yellow one with tiny yellow ball sprinkles, beside a pink cake pop with multicolored confetti dots and a white sugar line around its middle. One pink cake pop is cut open, showing a soft, crumbly golden cake inside beneath a smooth pink coating. Another purple cake pop is decorated with larger flat pastel polka dots in blue, pink, green, and yellow. Two cake pops are coated in coarse sugar, one green and the other light blue, peach, and green striped. On either side at the bottom are two large pink sugar-coated cake pops. The whole set sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package cake mix of your choice (regular size)
1/4 to 1/2 cup prepared frosting of your choice
24 lollipop sticks
1 1/2 pounds candy coating disks (color(s) of your choice)
Optional toppings: sprinkles, colored sugar, assorted candies

Instructions

Step 1: Bake the cake according to package instructions. Once cooled, break the cake into pieces and crumble into a stand mixer bowl or a large bowl. The crumbs should be coarse with no large chunks remaining.
Step 2: Add 1/4 cup of frosting to the cake crumbs. Mix on medium speed until combined. Test the mixture by rolling a small amount into a ball; it should hold together without crumbling. If too dry, add frosting a tablespoon at a time until it holds.
Step 3: Shape the mixture into egg shapes about 1.25 to 1.5 ounces each. Roll into smooth balls, then taper one end to create an egg shape, with a slightly flat bottom to stand upright. Place them on a plate or baking dish and refrigerate for 20 to 30 minutes to firm up.
Step 4: Melt the candy coating disks in a microwave-safe dish, heating in 30-second bursts and stirring between each until smooth. Be careful not to overheat to prevent seizing.
Step 5: Dip one end of a lollipop stick in the melted candy coating and insert it into the flat bottom of an egg-shaped cake pop. Spoon the candy coating over the cake pop to cover thoroughly, letting excess drip off. Rotate gently to create a smooth coating. Add sprinkles now if desired. Place the coated pops upright in a foam block or stand to set.
Step 6: Once coated, decorate the cake pops as you like. Melt other colors of candy coating and pipe stripes, dots, or drizzles using small-tipped piping bags. Add sprinkles while wet. Optionally, brush shimmer dust on set pops for a lustrous finish. Use frosting dots to attach larger decorations or tie ribbons on the sticks for a festive look.

Tips & Variations

If the cake-frosting mixture feels too dry, add frosting gradually to avoid overly sticky dough.
Use different colors of candy coatings to create vibrant designs and layering effects.
For easier dipping, warm the candy coating occasionally while working to maintain fluidity.
Try adding a few drops of flavored extracts to the frosting for a unique twist.

Storage

Store cake pops in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, let them come to room temperature before serving for the best texture. They can be frozen for up to a month; thaw overnight in the fridge before enjoying.

How to Serve

The image shows seven colorful cake pops on white sticks, arranged in a small cluster. Each cake pop is decorated in a different bright pastel color: two yellow with pink sugar lines, one green with blue, yellow, and pink dot sprinkles, one pink with white pearl-like beads and multicolored dots, one purple with yellow sugar bead bands and scattered dots, one lavender with multicolored dot sprinkles, and one striped with green, orange, and blue sugar granules. The cake pops are smooth with added texture from the decorations, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of boxed cake mix?

Yes, homemade cake works great for cake pops. Just make sure the cake is fully cooled and crumbled finely before mixing with frosting.

How do I prevent the candy coating from seizing while melting?

Heat candy coating in short bursts, stirring often, and avoid any water contact. If it thickens too much, adding a small amount of vegetable oil can help thin it slightly.