Description
Looking for a fun, festive dessert that’s easy to make and perfect for Easter celebrations? These Easter Cake Pops (shaped like little eggs) are a guaranteed hit. They’re made with crumbled cake and frosting, dipped in white chocolate, and decorated with colorful drizzles. No special tools, no sticks, and no baking skills required beyond a simple cake — just mix, shape, dip, and decorate.
Ingredients
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1 box cake mix, baked and fully cooled (any flavor)
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1 (16 oz) tub frosting (vanilla or cream cheese works best)
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1 lb white almond bark or white candy melts
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1–2 cups colored candy melts (pastel colors for decorating)
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Optional: 1 teaspoon coconut oil or shortening (for smoother melting)
Instructions
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Crumble the cake
Place the cooled cake in a large bowl and crumble it into fine crumbs using your hands. -
Mix with frosting
Add about 2/3 of the frosting and mix well. Squeeze some mixture in your hand — it should hold together. Add more frosting only if needed. -
Shape the eggs
Scoop about 2 tablespoons of mixture and roll into a ball, then gently shape into an egg oval. Place on a parchment-lined tray. -
Freeze to firm
Freeze shaped eggs for 45–60 minutes until firm. -
Melt the coating
Melt white almond bark or candy melts in the microwave in 30-second intervals, stirring each time. Add a little coconut oil if needed for smoother texture. -
Dip
Using a fork, dip each egg into the melted coating. Let excess drip off and place back on parchment paper. Let set completely. -
Decorate
Melt colored candy melts in small bags or bowls. Snip a tiny corner of the bag and drizzle lines, dots, or zigzags over the eggs. Let decorations harden.
Notes
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Cool cake completely before mixing or the texture becomes greasy.
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Don’t over-add frosting — too much makes soft, hard-to-dip eggs.
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Freeze before dipping so eggs hold their shape.
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Dip a few at a time and keep the rest cold.
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If coating cracks: let frozen eggs sit out 3–4 minutes before dipping.