Easter Cake Pops Recipes
CAKE POPS
These fun cake pops are easy to make and great for parties. Kids and adults will love these colourful chocolate-covered bites
Provided by Elena Silcock
Time 1h5m
Yield Makes 12-14
Number Of Ingredients 11
Steps:
- First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
- While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
- Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.
Nutrition Facts : Calories 295 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
EASY CAKE POPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour.
- Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.
Nutrition Facts : Calories 114 calories, Carbohydrate 10.6 g, Cholesterol 16.3 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.3 g, Sodium 74.6 mg, Sugar 3.9 g
EASTER CAKE POPS
Cake pops are fun for kids and adults. We used a white cake and cream cheese frosting, but for spring flavors strawberry or lemon would be a great choice. The inside is tender and moist while the white chocolate forms a nice, hard shell. Easter sprinkles add to the cuteness of the dessert. Place the styrofoam base in an Easter...
Provided by nadine mesch
Categories Cakes
Time 1h40m
Number Of Ingredients 6
Steps:
- 1. Bake a cake mix in a 13 x 9 inch pan, according to package directions.
- 2. After cake has cooled, smash the cake with a fork.
- 3. Mix in 1 can of frosting.
- 4. Refrigerate for 15 minutes.
- 5. Remove from fridge and form into balls.
- 6. In a double boiler melt a 1/2 cup of candy melts. Dip the tip of the sucker stick into the white chocolate.
- 7. Then insert stick into each ball.
- 8. Then refrigerate again for another 15 minutes.
- 9. While cake pops are in the fridge melt the remaining candy melts.
- 10. Remove cake pops from fridge. Dip the cake part into the melted chocolate.
- 11. Sprinkle with Easter sprinkles.
- 12. After the cake ball is covered, insert the stick into a styrofoam block to allow the chocolate coating to harden.
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- Have ready a sheet pan lined with wax paper or a large food storage container, plus a few sheets of wax paper (to be used for separating layers) -- whichever will fit best in your freezer.
- Once the cake has cooled, transfer it to a large mixing bowl in large chunks and break up into crumbles with your hands.
- Add the frosting, vanilla, salt, and sprinkles if using, and either mix with your hands or a sturdy wooden spoon until well-combined.
- With cupped hands, roll about 2 tablespoons of the mix into a ball. Taper the top to look like an egg, and set on the wax paper. Repeat until all of the mix has been prepared.
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- Once cool, cut the cake into quarters and finely crumble each quarter of cake into a large bowl. Add half the container of frosting. Mix into cake crumbles until well combined. Mixture should stick together to form a ball, not too crumbly, not too wet. Feel free to add more frosting as needed.
- Roll cake mixture into 2-inch oval shaped balls. Place balls on a wax paper-lined baking sheet, cover and chill in fridge to firm. Should make about 45 to 50 balls.
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