Ingredients
Scale
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup water
- 1 (16 ounce) container white candy melts
- 1/2 cup pastel sprinkles (various colors)
- 1 cup pastel-colored mini chocolate candies (M&Ms or similar)
- 1/2 cup white chocolate chips
- 12 lollipop sticks
Instructions
- Step 1: Prepare the cake according to the box instructions. Pour the batter into a greased and floured 9×13 inch baking pan and bake until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan.
- Step 2: Crumble the cooled cake into a large bowl. Add a few tablespoons of melted white chocolate chips, mixing until the crumbs are moist and hold together when pressed. If needed, add more white chocolate to achieve a good consistency.
- Step 3: Roll the cake mixture into 1-inch balls. Insert a lollipop stick approximately halfway into each cake ball.
- Step 4: Melt the white candy melts according to package instructions. Dip each cake pop into the melted candy, allowing excess to drip off. Immediately sprinkle with pastel sprinkles.
- Step 5: Place the decorated cake pops upright in a styrofoam block or a glass of rice to allow the candy to set completely. Once set, decorate further by adding mini pastel candies to the bottom of the cake pop.
Notes
- Store leftover Easter Egg Cake Pops in an airtight container in the refrigerator for up to 3 days.
- For a slightly softer cake pop, gently warm them in the microwave for a few seconds, but avoid over-heating.
- Serve these delightful treats on a pretty spring-themed platter, perhaps alongside pastel-colored macarons or cupcakes.
- To prevent the cake crumbs from becoming too dry, work quickly when adding the melted white chocolate, and don't overmix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American