Baking

Easter egg pops

Easter EGG POPS
18 Item
30M
1H 10M
1H 40M

Ingredients

Method

1.In a medium bowl using a fork, combine cake crumbs and frosting. Shape level tablespoons of the mixture into 18 ovals, squeezing firmly. Place ovals on a baking paper-lined tray; freeze 1 hour, or refrigerate 3 hours or overnight, until firm.
2.In a medium heatproof bowl over a medium saucepan of simmering water, stir Candy Melts until smooth (don’t let water touch base of bowl). Divide evenly between four small bowls; tint pale purple, yellow, green and blue.
3.Dip the end of one stick into the Melts, then push the stick about halfway into an oval of cake. Return to tray. Repeat with remaining sticks and ovals of cake, alternating Melt colours. Place in the freezer about 5 minutes to set.
4.Dip one cake pop into the purple Melts, rocking back and forth to coat; don’t swirl the pop, or it’ll break. Allow excess to drip back into the bowl. Stand cake pop upright in a styrofoam block until set. Repeat with remaining cake pops, alternating the Melt colours. Re-melt Candy Melts as necessary.
5.Working with one colour at a time, spoon remaining Melts into small piping bags. Pipe dots onto cake pops, then press the corresponding coloured sugar onto the dots. We used blue sugar on purple eggs, yellow sugar on blue eggs, green sugar on yellow eggs and purple sugar on green eggs. Stand upright until set. Don’t refrigerate or the sugar will dissolve.

If you can’t find Candy Melts, use white chocolate Melts.

Note

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