Introduction
The kitchen smelled like warm vanilla and melted chocolate, and my kids were laughing while they shook a jar of sprinkles. Right then I knew these Easter Egg Cake Pops would be the hit of our weekend. This always takes me back to Sunday dinners. For a quick idea to bring to a spring get-together, pair them with a savory tray—I’ve even used this party finger-food idea when I needed balance and crunch.
Why You’ll Love This
- Kid-approved shapes and fun to decorate.
- Quick to assemble; no baking from scratch needed.
- Budget-friendly — use leftover cake or a box mix.
- Great for holiday tables and small gifts.
Quick Recipe Snapshot
- Servings: 20–24 pops
- Prep time: 30 minutes
- Cook time: 0 minutes (chill time 20–30 minutes)
- Total time: 50–60 minutes
- Skill level: Easy
- Taste: sweet + creamy
Warm and simple — you’ll feel confident before you even dip the first pop.
Ingredients You’ll Need
- 2 cups vanilla cake crumbs
- 1/2 cup cream cheese frosting
- 1 tsp vanilla extract
- 2 cups white chocolate chips or candy melts
- 1 to 2 tsp vegetable oil
- Assorted sprinkles, edible glitter, or colored sugar
- 20 to 24 lollipop sticks
- Mini Easter egg decorations (optional)
Chef notes:
- Use day-old cake for easier crumbing.
- Soft frosting mixes faster.
- Thinner chocolate gives smoother coating.
How to Make It
- First, crumble the cake into fine pieces in a large bowl. Run your fingers through the crumbs so there are no big chunks.
- Add the cream cheese frosting and vanilla extract. Mix until the texture is sticky but still moldable; that’s your cue it’s ready.
- Scoop about 2 tablespoons of the mixture. Then roll and shape each into a small oval egg. Place each on a parchment-lined sheet. Next, insert the lollipop stick halfway into the flat side so the pop sits upright.
- Meanwhile, melt the white chocolate chips or candy melts in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each. Add 1–2 tsp vegetable oil if the chocolate looks too thick. You want glossy, pourable chocolate.
- Now dip each egg into the melted chocolate. Tap the stick gently on the bowl to shake off excess. A thin, even coat will look smooth and set faster.
- Immediately decorate with sprinkles, edible glitter, or mini eggs while the coating is still wet. Place the decorated pops upright in a styrofoam block or a tall cup.
- Finally, chill the pops in the fridge for 20–30 minutes until the chocolate hardens. Done looks like a firm shell and a neat stick. Serve at room temperature.
For a different inspiration, I sometimes pair the table with a cranberry cheesecake pound cake slice to keep things festive.
Kitchen Tips (From My Kitchen)
- Time-saver: Use a cookie scoop to portion equal eggs quickly.
- Common mistake + fix: If cake pops crumble after chilling, the mixture was too dry — add a teaspoon more frosting and re-roll.
- Variation: Stir a pinch of lemon zest into the mix for a bright pop of flavor.
Serving Ideas
- Serve at an Easter brunch with fresh fruit and coffee.
- Pack a few in a clear cello bag for neighbor gifts.
- Add them to a dessert platter with brownies and a crescent roll up egg breakfast for a savory-sweet spread.
- Garnish with edible flowers or extra glitter for a party table.
Storing & Leftovers
- Fridge: Store in an airtight container for 4–5 days.
- Freezer: Freeze flat on a tray, then transfer to a bag for up to 1 month.
- Reheat: Let frozen pops thaw in the fridge, then bring to room temp to keep texture.
Leftover idea: Chop one and fold into whipped cream for a quick cake-pop trifle.
Easter Egg Cake Pops
Ingredients
Method
- Crumble the cake into fine pieces in a large bowl, ensuring no big chunks remain.
- Add the cream cheese frosting and vanilla extract. Mix until the texture is sticky but moldable.
- Scoop about 2 tablespoons of the mixture and roll each into a small oval egg. Place on a parchment-lined sheet.
- Insert the lollipop stick halfway into the flat side of each egg.
- Melt the white chocolate chips or candy melts in a microwave-safe bowl in 20-30 second bursts, stirring in between.
- Add vegetable oil if the chocolate is too thick, achieving a glossy and pourable consistency.
- Dip each egg into the melted chocolate, tapping gently on the bowl to shake off excess.
- Immediately decorate with sprinkles, edible glitter, or mini eggs while the coating is still wet.
- Place the decorated pops upright in a styrofoam block or a tall cup.
- Chill the pops in the fridge for 20-30 minutes until the chocolate hardens.
Notes
FAQs
Q: Can I make these ahead?
A: Yes. Make the pops and refrigerate up to 48 hours before serving. For longer storage, freeze as noted above.
Q: What can I substitute for cream cheese frosting?
A: Use buttercream or even a little marshmallow fluff; both bind crumbs well. For a dairy-free option, try a vegan frosting.
Q: How do I know when the chocolate coating is set?
A: The coating will feel firm to the touch and lose its shine slightly when ready.
Q: Can I freeze Easter Egg Cake Pops?
A: Yes, freeze on a tray first so they don’t stick together, then transfer to a sealed bag.
For a sweet cake idea that pairs well with these, try this creamy coconut cake for dessert table variety.
Final Thoughts
I love how these little eggs turn leftover cake into something playful. They’re perfect for hands-on cooking with kids, and they travel well. Tweak the decorations to match your table and have fun with the process. If you make them, please drop a comment — I read every one. These are my cozy, simple Easter Egg Cake Pops
Conclusion
For another tutorial on egg-shaped treats, check out a helpful guide at Mommy’s Fabulous Finds’ Easter Egg Cake Pops tutorial. If you want a different decorating style, see the step-by-step from I Heart Naptime’s Easter Cake Pops.
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