Easter Egg Cake Pops
An edible craft for the whole family to enjoy making together
- Prep time: 240 min
- Makes: 20 to 24 pops
- Cook time: 25 min
Nutritional Information
1 cake pop or 1/20th of recipe
- Calories.340
- Saturated Fat.10 g
- Fat.21 g
- Cholesterol.45 mg
- Carbohydrates.37 g
- Fibre.1 g
- Sugars.30 g
- Protein.4 g
- Sodium.150 mg
- Potassium*.200 mg
Ingredients
| Cake: | |
| 2 cup / 500 ml | all purpose flour |
| 2 cup / 500 ml | granulated sugar |
| 1/2 cup / 125 ml | cocoa powder (Dutch process or natural as preferred) |
| 1 tsp / 5 ml | baking powder |
| 1 tsp / 5 ml | baking soda |
| 1/2 tsp / 2 ml | salt |
| 1 cup / 250 ml | avocado or canola oil |
| 1 cup / 250 ml | Egg Creations Whole Eggs Original, well shaken |
| 2 tsp / 10 ml | vanilla extract |
| 1 cup / 250 ml | hot brewed coffee (or hot water) |
| ---------- | |
| Frosting: | |
| 1/2 cup / 125 ml | butter, softened |
| 3/4 cup / 175 ml | icing sugar |
| 1/2 cup / 125 ml | cocoa powder (Dutch process or natural as preferred) |
| 2 tbsp / 30 ml | 35% whipping cream |
| 2 tsp / 1o ml | finely grated orange zest (or 1/2 tsp vanilla extract) |
| ---------- | |
| Assembly: | |
| 1.5 pound / 750 g | candy melts or chocolate wafers, white or coloured |
| Vegetable oil shortening (as needed) | |
| 24 | 4 to 6-inch lollypop sticks |
| Sprinkles, sanding sugar, edible decor or fondant for decorating |
Directions
Cake: Line two 9-inch/23 cm cake pans with a round of parchment and lightly grease. Preheat oven to 350°F/180°C.
Whisk flour with sugar, cocoa, baking powder, baking soda and salt in a medium bowl to until evenly blended. In a separate, large bowl, whisk oil with eggs and vanilla until well blended. Whisk in dry ingredients followed by coffee until well blended and no dry pockets remain.
Divide batter evenly between cake pans; bake for 25 minutes or until a tester inserted into the centre of the cake comes out clean. Set pans on a rack and cool completely. Use 1 cake layer for the pops; reserve or freeze the second layer for a future batch or another use.
Frosting: Whip butter until creamy. Sift in icing sugar and cocoa; beat on low until combined. Add cream and orange zest, beating until fluffy and well combined.
Assembly: Crumble cake layer into the frosting; mix using a paddle attachment on low or by hand until well combined. Measure a lightly packed 1 1/2 tbsp/22 ml of mixture and form into an egg shape. Refrigerate for 2 hours or freeze for 1 hour.
Melt wafers according to manufacturers directions. It is important that the melts are the right consistency to coat evenly. The mixture should flow easily off a spoon. If the melted wafers seem too thick for even coating, stir in vegetable shortening, 1 tsp/5 ml at a time until the mixture achieves the desired consistency. Pour some of the melted coating into a tall, heat-proof glass (a measuring cup works well and you can rewarm and/or refresh the cup as needed).
Working with a few at a time and keeping remaining chilled; dip the top of a lollypop stick into some of the coating then insert into the bottom of the egg, about two-thirds of the way in. Dip eggs in coating, being sure to coat all the way to where the stick meets the egg. If using sprinkles or sanding sugars, add while still wet.
Place pops in a Styrofoam block or use egg cartons, with holes drilled into the bottom to set (about 30 to 60 minutes).
Once set, eggs can also be decorated with larger decor shapes or cut-outs of rolled fondant by using a toothpick to dab extra melted coating onto eggs and gently pressing on shapes. Or, for an easy garnish, drizzle decoratively with an alternate colour of melts.
Once completely set, cake pops can be wrapped in individually or layered between sheets of parchment in an airtight container. Reserve at room temperature for up to 3 days or refrigerate for up to 1 week.
Tips
To make a double batch of pops, simply double the frosting and topping to use both cakes.
For the optimum crumbling consistency, dry your cake out a bit by making the cake the day ahead and reserving at room temperature, covered with a tea towel.
As a shortcut, replace the homemade cake with a box mix. Mix and bake, following package directions for 2, 9-inch/23 cm cakes. Use only 1 cake and reserve extra for another purpose.
Buy different colours of candy melts or use white coloured wafers and tint portions with gel food colouring to get desired colour.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.
Learn MoreTips: Scrambled Eggs
For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.