Easter Egg Cake Pops

The kitchen counter looked like a pastel explosion had gone beautifully wrong. I'd set out to make simple Easter treats, but somewhere between melting three bags of candy coating and finding sprinkles in places they shouldn't exist, these cake pops became the centerpiece of our holiday gathering. My daughter stood on a stool beside me, carefully placing each decorated egg into the foam block like she was arranging precious gems.

Last Easter, my neighbor's kids gathered around the kitchen island, eyes wide as I pulled out the tray of decorated pops. What started as a baking experiment turned into an impromptu decorating party, with everyone claiming their favorite colors and arguing over who got the most sprinkles on theirs. The foam block looked like a colorful garden by the time we finished.

Ingredients

• All-purpose flour: The foundation of your cake base, providing structure for those perfect crumbly texture
• Granulated sugar: Sweetens the cake while helping create that tender crumb we want
• Unsalted butter: Room temperature butter mixes into the cake batter and frosting better than cold
• Large eggs: Bind everything together while adding richness and structure
• Whole milk: Creates moisture in the cake for that soft, yielding texture
• Baking powder: Gives the cake the lift it needs to become light and fluffy
• Salt: Balances sweetness and enhances all the other flavors
• Vanilla extract: Pure vanilla makes everything taste homemade and special
• Powdered sugar: Creates the smooth frosting that holds the cake pops together
• Candy melts: Pastel coatings transform ordinary cake balls into festive Easter eggs
• Vegetable oil: Thins the candy melts to the perfect dipping consistency
• Sprinkles and decorations: The fun part that makes each egg unique and celebratory
• Lollipop sticks: Transform cake balls into poppable treats

Instructions

Bake your cake foundation:

Preheat that oven to 350°F (175°C) and get your 8-inch pan ready with a good greasing and flour dusting. Cream the butter and sugar until they're light and fluffy, then beat in your eggs one at a time, followed by vanilla.

Combine the dry and wet:

Whisk together flour, baking powder, and salt in a separate bowl. Alternate adding the flour mixture and milk to your butter mixture, starting and ending with the dry ingredients, mixing just until combined.

Bake and cool completely:

Pour the batter into your prepared pan and bake for 25 to 30 minutes, checking with a toothpick for doneness. Let the cake cool entirely, because warmth is the enemy of cake pop formation.

Make the binder frosting:

Beat butter until creamy, then add powdered sugar, milk, vanilla, and that pinch of salt. Keep beating until it's smooth and fluffy, creating the glue that will hold everything together.

Create the cake pop mixture:

Crumble your completely cooled cake into a large bowl, breaking up any large pieces. Add frosting gradually, mixing until the mixture holds together when squeezed but doesn't feel sticky or heavy.

Shape your Easter eggs:

Roll about one tablespoon of mixture into oval, egg-shaped balls, placing them on a parchment-lined baking sheet. The key is consistency in size for even dipping and drying.

Chill for structure:

Freeze the shaped cake eggs for 15 minutes until they're firm but not rock hard. This step is what prevents them from falling off the sticks later.

Prepare your coating:

Melt candy melts with vegetable oil in the microwave, stirring every 30 seconds until smooth and fluid. The oil is crucial for getting that thin, even coating without pooling.

Insert the sticks:

Dip just the tip of each lollipop stick into melted candy, then push it halfway into each cake egg. The candy acts as cement, securing the stick to the cake center.

Chill again briefly:

Give them another 10 minutes in the refrigerator so that candy cement sets completely. This patience saves you from tragic cake pop casualties during dipping.

Dip and decorate immediately:

Dip each cake pop into melted candy, tap gently to remove excess coating, and immediately add sprinkles or decorations while wet. Work quickly because the candy sets fast.

Set completely before serving:

Stand the decorated pops in a foam block or tall glass to dry undisturbed. Give them at least 30 minutes to fully set before packaging or serving.

Save

My sister called me laughing the first time she made these, complaining that her eggs looked more like lumpy potatoes. But then she sent a photo of her kids proudly displaying their potato eggs, and honestly, they were perfect. The best treats are the ones made with joy, not precision.

Getting the Shape Right

Rolling cake pops into egg shapes takes practice, and my first attempts definitely leaned more toward irregular spheres. The trick is to roll them gently between your palms, applying slightly more pressure on the ends to create that tapered oval look. Don't stress about perfection, whimsical eggs have their own charm.

Working with Candy Melts

Candy melts can be finicky, turning from smooth to seized in seconds if moisture sneaks in. I learned this the hard way when a wet whisk caused my pink coating to turn into a grainy mess. Keep everything dry, work in small batches, and have multiple microwave-safe bowls ready for color changes.

Storage and Timing

These taste best within two days, before the coating starts to soften from the moisture inside. I've learned to make them the day before our Easter gathering for optimal texture. Store them standing up in a cool, dry place, away from direct sunlight which can fade those beautiful pastel colors.

• Wrap individually in treat bags tied with ribbon for gift giving
• Keep a small cup of extra melted candy handy for quick touch ups
• Work with one color at a time to keep sprinkles organized and contained

Save

These little Easter eggs bring so much more joy than their size suggests, turning ordinary moments into celebrations. Happy baking, and may your sprinkles land exactly where you want them.

Recipe Questions & Answers

→ How do I shape the egg pops evenly?

Use a tablespoon to scoop cake mixture, then shape each into an oval egg form with your hands before chilling. Chilling helps them firm up for dipping.

→ What’s the best way to melt the candy coating smoothly?

Melt candy melts in short bursts in the microwave, stirring every 30 seconds until smooth to avoid burning or clumping.

→ Can I prepare these pops ahead of time?

Yes, shaped pops can be chilled and stored in an airtight container at room temperature for up to 3 days without losing texture or flavor.

→ Are there alternatives for decorating the pops?

Sprinkles, colored sugars, or edible glitter all add festive flair, and mixing candy melt colors can create unique looks.

→ How do I ensure the pops stay on the sticks?

Dip the stick tip into melted candy before inserting it halfway into the cake egg. Chilling after helps the pop secure firmly to the stick.