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Easter Cake Pops: A Sweet Tradition of Joy and Creativity

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Celebrate Easter with these adorable homemade cake pops! These bite-sized treats are made with a moist vanilla cake, a creamy frosting, and a pastel-colored chocolate coating for the perfect festive touch. Perfect for Easter baskets, parties, or as a fun baking project!

 

Ingredients

Scale

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

For the Frosting:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

For the Coating:

  • 2 cups white chocolate or candy melts (pastel colors for Easter)
  • 1 tablespoon vegetable oil (for smooth dipping)
  • Sprinkles, edible glitter, or crushed candy for decoration

Other Essentials:

  • Lollipop sticks
  • Styrofoam block or cake pop stand for drying

Instructions

Step 1: Bake the Cake

  1. Preheat oven to 350°F (175°C) and grease a cake pan.
  2. In a bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs, vanilla, and milk, mixing well.
  4. Sift in flour, baking powder, and salt, stirring until smooth.
  5. Pour batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  6. Let the cake cool completely before crumbling.

Step 2: Make the Cake Pop Dough

  1. Crumble the cooled cake into fine crumbs using your hands or a food processor.
  2. In a separate bowl, beat butter, powdered sugar, vanilla, and heavy cream until fluffy to make the frosting.
  3. Mix the frosting into the cake crumbs a little at a time, stirring until the mixture is moldable (like cookie dough).

Step 3: Shape and Chill

  1. Roll the mixture into 1-inch balls and place them on a lined baking sheet.
  2. Chill in the fridge for 1 hour (or freeze for 15 minutes) to firm up.

Step 4: Dip and Decorate

  1. Melt candy melts or chocolate in the microwave in 30-second intervals, stirring in between.
  2. Stir in vegetable oil for a smoother consistency.
  3. Dip one end of each lollipop stick into melted chocolate, then insert halfway into a cake ball. Let it set for a few minutes.
  4. Fully dip each cake pop into the melted chocolate, letting the excess drip off.
  5. Decorate immediately with sprinkles, edible glitter, or crushed candy.
  6. Stick the cake pops into a styrofoam block to dry completely.

Notes

  • For a chocolate variation, substitute ½ cup of flour with cocoa powder.
  • Use gel food coloring to tint white chocolate for a custom pastel shade.
  • Store cake pops in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze undecorated cake pops for up to 3 months and decorate when ready

Find it online: https://friendlywell.com/easter-cake-pops-a-sweet-tradition-of-joy-and-creativity/