Total Time
Prep: 1 hour + chilling Bake: 35 min. + standing
Makes
2 dozen
Updated: Mar. 08, 2024
Make these Easter egg cake pops the star of your holiday dessert table. Decorate with pastel sprinkles and candies for a festive look. —Nancy Mock, Southbridge, Massachusetts
Easter Cake Pops Recipe photo by Taste of Home
Ingredients
1 package cake mix of your choice (regular size)1/4 to 1/2 cup prepared frosting of your choice24 lollipop sticks1-1/2 pounds candy coating disks (color(s) of your choice)Optional toppings: Sprinkles, colored sugar, assorted candies
Directions
Prepare and bake cake mix according to package directions, using a greased 13×9-in. baking pan. Cool completely on a wire rack. Crumble cake into a large bowl. Add 1/4 cup frosting and mix well. Add enough remaining frosting for mixture to stay together when shaped into a ball. Using about 2 rounded tablespoons each, shape into eggs. Cover and refrigerate until firm, 20-30 minutes. In a microwave, melt candy coating. Dip the tip of one end of a lollipop stick into candy coating then insert into bottom of egg. Holding cake pop over melted candy coating, spoon coating over cake until entire egg is covered, allowing excess to drip off. Decorate as desired. Insert cake pops into a foam block to stand. Let stand until set.
Nutrition Facts
1 cake pop: 301 calories, 16g fat (9g saturated fat), 24mg cholesterol, 223mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 2g protein.
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