Cake Pops

I’m sure most of you have heard of Bakerella’s famous cake pops! Well, for Easter dinner I decided to make Easter egg cake pops for each place setting.

1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)

  1. After cake is cooked and cooled completely, crumble into large bowl.
  2. Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
  3. Roll mixture into egg shaped balls and place on wax paper covered cookie sheet.
  4. Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
  5. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
  6. Place them in the freezer for a little while to firm up.
  7. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
  8. Place in a styrofoam block to dry.
  9. When dry, use a small paint brush to paint on a thin layer of corn syrup in a line around the egg. Do one line at a time. Right after you paint on the syrup, sprinkle on one of the sanding colors until all of the corn syrup is covered. Use a bowl sprinkle over. Repeat with varying designs and colors.
These took a lot of work, but were really cute on every plate! I also made little name tags and put them on each stick. To look at Bakerella’s adorable egg cake pops, go to bakerella.com and look on the same page as the Easter bunny cake pops- also a cute one!
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April 24, 2011. Appetizers, Desserts.

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