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Easter Egg Cake Pops

These fun and sweet Easter Egg Cake Pops are made from leftover cake and cream cheese frosting, perfect for holiday gatherings and kid-friendly decorating.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 24 pops
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups vanilla cake crumbs Use day-old cake for easier crumbing.
  • 1/2 cup cream cheese frosting Soft frosting mixes faster.
  • 1 tsp vanilla extract
  • 2 cups white chocolate chips or candy melts Thinner chocolate gives smoother coating.
  • 1 to 2 tsp vegetable oil Add if the chocolate looks too thick.
  • As needed Assorted sprinkles, edible glitter, or colored sugar
  • 20 to 24 lollipop sticks
  • As needed Mini Easter egg decorations (optional)

Method
 

Preparation
  1. Crumble the cake into fine pieces in a large bowl, ensuring no big chunks remain.
  2. Add the cream cheese frosting and vanilla extract. Mix until the texture is sticky but moldable.
  3. Scoop about 2 tablespoons of the mixture and roll each into a small oval egg. Place on a parchment-lined sheet.
  4. Insert the lollipop stick halfway into the flat side of each egg.
Coating
  1. Melt the white chocolate chips or candy melts in a microwave-safe bowl in 20-30 second bursts, stirring in between.
  2. Add vegetable oil if the chocolate is too thick, achieving a glossy and pourable consistency.
  3. Dip each egg into the melted chocolate, tapping gently on the bowl to shake off excess.
  4. Immediately decorate with sprinkles, edible glitter, or mini eggs while the coating is still wet.
  5. Place the decorated pops upright in a styrofoam block or a tall cup.
Chilling
  1. Chill the pops in the fridge for 20-30 minutes until the chocolate hardens.

Notes

For extra flavor, stir a pinch of lemon zest into the mixture. Store in an airtight container for 4-5 days in the fridge or freeze for up to 1 month.