Easter Cake Pops, decorated in festive springtime pastels, are adorable bite-sized treats. Display them in an Easter basket for a fun centerpiece.
Easter Cake Pops
By Pint Sized Baker
Makes 20 – 24 Cake Pops
3/4 cup (5 tablespoons) butter
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3 ounces (1/3 cup) whole milk
Preheat oven to 350ᵒF. Prepare a 9-inch round cake pan with butter and flour.
With a paddle attachment, cream the butter then add sugar. Beat for 3 minutes until smooth and pale in color. Add in eggs and extracts.
Combine dry ingredients in separate bowl. Add 1/3 of the flour mixture to the batter. Mix. Add half of milk. Mix. Add in 1/3 of the flour and mix. Pour in remaining milk and mix. Add in remaining flour and beat until just combined.
Pour into prepared pan and bake for 25 minutes.
Allow to cool completely. Wrap in plastic and set aside.
4 tablespoons butter
2 cups powdered sugar
3 tablespoons milk
Beat butter until smooth. Gradually add in sugar and milk and beat until smooth.
*TIP – to keep the powdered sugar inside the mixing bowl and not all over your kitchen, place a damp dishtowel around the top of your mixer and hold it in place until sugar is combined.
Cake Pop Assembly
Tablespoon or 1 tablespoon cookie scoop
Lollipop sticks or paper straws
Cake pop stand (Styrofoam) if you want your pops to have round tops.
Baking sheet covered with wax paper
Sprinkles – colored sugar, nonpareils, jimmies
Cut cake in half and place in mixing bowl. Add 1/4 cup of the frosting and mix with a paddle attachment until smooth. There should be no cake lumps and there should be no sign of the frosting. The batter should be that of a play-doh consistancy. Add more cake if there is visable frosting. Add more frosting if the batter appears dry.
Measure 1 tablespoon of the cake pop batter and place them on baking sheet lined with wax paper.
Roll the batter between clean, dry hands until smooth. Do not compress the batter.
Place the rolled cake balls into the refrigerator for 30 to 60 minutes depending on how soft your cake balls were. Do not place them into the freezer to speed things along. Getting the cake pops too cold will lead to cracked cake pops.
Melt candy melts in a deep glass bowl or ceramic mug according to package directions.
*TIP – place candy coats in the microwave at full power for 1 minute. Stir and then place back in the microwave for 30 second intervals at 70% power. Do not overheat the candy coating. It will get thicker and thicker the hotter it gets.
Stir your melts until smooth. Dip 1/4 inch of the stick into the candy and then insert it half way into the cake ball. Complete all the cake pops.
Completely dip the cake pop and tap off the excess. Add sprinkles while wet for a full covered effect or stand to dry. If you don’t have a stand or Styrofoam, you can stand the pop on its head candy apple style with the stick up. Hold the cake pop in place until the count of 10 to prevent the stick from tilting.
Dip and decorate all the cake pops. If the cake pop falls off the stick, place the undipped pops back into the fridge for 10 minutes and re-warm your candy.
To add the swirl, take some candy melts and place it into a small baggie. Snip off a small corner and drizzle candy around the pop. Add sprinkles to the wet swirl. Allow to dry.
Place cake pops into individual bags or into a plastic container. Cake pops should be kept away from heat. Keep refrigerated up to 5 days. Set out for 30 minutes without opening or unwrapping the pops before serving.
Cake Pops can also be frozen for up to 3 months. Securely wrap pops and place in a freezer safe bag. Place in fridge the night before to defrost, then place on counter without opening or unwrapping for 30 minutes before serving.
baking, cake pop, dessert, Easter
Print This Post
You might also like