Ingredients:

  • 2 cups (240g) Baked Vanilla Cake, completely cooled
  • 1/2 cup (113g) Cream Cheese Frosting, store bought or homemade
  • 12 oz (340g) Candy Melts, various colours (pink, blue, yellow, green, white)
  • 2 tablespoons Vegetable Shortening (optional)
  • Lollipop Sticks, 18-24
  • Assorted Sprinkles, Easter-themed

Instructions:

  1. Crumble the cooled cake into a food processor and pulse until fine crumbs form. Alternatively, crumble the cake by hand into a large bowl.
  2. Add the cream cheese frosting to the cake crumbs. Mix until a dough-like consistency forms.
  3. Roll the mixture into small egg-shaped balls. Place on a baking sheet lined with parchment paper.
  4. Place the baking sheet with the egg-shaped cake pops in the freezer for at least 30 minutes to firm up.
  5. Melt the candy melts in a double boiler or microwave, stirring frequently, until smooth. If the candy melts are too thick, add a tablespoon of vegetable shortening at a time until you reach desired consistency.
  6. Remove the chilled cake pops from the freezer. Dip the tip of a lollipop stick into the melted candy and insert it halfway into a cake pop. Repeat for all cake pops.
  7. Dip each cake pop completely into the melted candy, tapping off any excess. Immediately decorate with sprinkles.
  8. Insert the decorated cake pops into a styrofoam block or cake pop stand to set. Let them harden completely. Enjoy these amazing easter egg cake pops!