• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ×
    Home » Easter recipes

    By Emily Leary. Last updated Mar 11, 2023. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Easter Cake Pops Recipe

    • Share
    • Tweet
    Jump to Recipe

    These Easter cake pops are made with store-bought fudge cake and pastel candy melts. They're super festive and a lot easier to make than you might think.

    I love the cheerful pinks, yellows and greens in these pretty cake pops and I love the contrast they create with the rich chocolate filling within.

    They make a change from the usually nest cakes and mini eggs you see at Easter and they're honestly easy to make.

    There are surprisingly few ingredients in this very spring-themed cake pop recipe. You'll just need a store-bought chocolate fudge cake, milk chocolate, pastel coloured candy melts, a touch of vegetable shortening and a selection of Easter sugar decorations or sprinkles. You'll also need some cake pop sticks.

    To start, you'll smush up the chocolate cake with your hands and, as if by magic, the cake crumb and frosting will combine to make a delicious chocolate dough.

    You'll divide the dough up into even sized scoops, roll them into balls with your hands and pop them on a tray. This is a really fun job that my kids love helping with.

    Next, you'll dip the end of each cake pop stick in melted chocolate and push into each cake ball before chilling to firm up, then it's time to decorate.

    Holding each cake pop by the stick, you'll dip the round cake ball into the candy melts, roll to coat, then pop on some final decorations before leaving to set. And that's all there is to it.

    With such a pretty, eye-catching design, these Easter cake pops are perfect for an Easter party, gift basket or school bake sale.

    Read on for the full recipe, including full measurements, step-by-step ingredients and a photograph for every step.

    And don't forget to come back and let me know how you get on!

    Ingredients

    • 400 g (14 oz) chocolate fudge cake with frosting approximate weight
    • 25 g (1 oz) milk chocolate melted, for securing the sticks
    • 150 g (5 oz) pastel pink candy melts
    • 150 g (5 oz) pastel yellow candy melts
    • 150 g (5 oz) pastel blue candy melts
    • 1 tbsp vegetable shortening e.g. Trex or Crisco
    • A selection of Easter sugar decorations or sprinkles

    Equipment

    • Weighing scales
    • Large mixing bowl
    • Cutlery knife
    • 12 Cake pop sticks
    • Cake pop stand
    • 4 Small heatproof bowl

    Instructions

    Make The Cake Pops

    Get the melted chocolate ready in a little bowl.

    Drop the chocolate cake into a bowl. Cut up into rough pieces with a cutlery knife.

    Use your hands to squeeze together into a smooth, slightly sticky dough.

    Divide your cake mixture into 12 equally sized balls - you can get them really evenly sized by weighing out the mix and then weighing each ball, if you like. Mine were approx 30g each, which is a good size to work with. Try to get them as round as you possibly can by cupping your palms and rolling the mixture between them. Place them on a tray as you go.

    Dip the very end of a cake pop stick into the melted chocolate, then push it into a cake ball about half way. The chocolate helps to hold the stick in the cake.

    Put all of the cake pops onto a tray lined with baking paper and pop into the refrigerator for 1-2 hours to get cold and firm up. If you like, you can leave them overnight and finish making your cake pops in the morning.

    Decorate The Cake Pops

    You will need something to stand your cake pops in as you work. I used a cake pop stand, but an upturned colander or piece of polystyrene will also work.

    Melt your candy melts according to the packet directions.

    Take each cake pop in turn and dip them into the candy melts, gently coating on all sides. This can take a bit of practice to get right. Allow the pops to drip over the bowl - this will help avoid excess melts from dripping down the stick. If your melts seem too thick, you stir in a little bit of vegetable shortening (e.g. Trex or Crisco).

    Add some Easter sugar decorations or sprinkles to your cake pops straight away, before the candy shell sets. Stand your cupcakes up and leave to set completely

    Enjoy!

    Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

    I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

    Print this Easter cake pops recipe

    Print Recipe
    5 from 1 vote

    Easter Cake Pops Recipe

    These Easter cake pops are made with store-bought fudge cake and pastel candy melts. They're super festive and a lot easier to make than you might think.
    Prep Time1 hour hr
    Cook Time0 minutes mins
    Chilling Time1 hour hr 30 minutes mins
    Total Time1 hour hr
    Course: Dessert, Snack
    Cuisine: American
    Diet: Vegetarian
    Servings: 12 cake pops
    Author: Emily Leary

    Ingredients

    • 400 g (14 oz) chocolate fudge cake with frosting approximate weight
    • 25 g (1 oz) milk chocolate melted, for securing the sticks
    • 150 g (5 oz) pastel pink candy melts
    • 150 g (5 oz) pastel yellow candy melts
    • 150 g (5 oz) pastel blue candy melts
    • 1 tbsp vegetable shortening e.g. Trex or Crisco
    • A selection of Easter sugar decorations or sprinkles

    Equipment

    • Weighing scales
    • Large mixing bowl
    • Cutlery knife
    • 12 Cake pop sticks
    • Cake pop stand
    • 4 Small heatproof bowl

    Instructions

    Make The Cake Pops

    • Get the melted chocolate ready in a little bowl.
    • Drop the chocolate cake into a bowl. Cut up into rough pieces with a cutlery knife.
    • Use your hands to squeeze together into a smooth, slightly sticky dough.
    • Divide your cake mixture into 12 equally sized balls - you can get them really evenly sized by weighing out the mix and then weighing each ball, if you like. Mine were approx 30g each, which is a good size to work with. Try to get them as round as you possibly can by cupping your palms and rolling the mixture between them. Place them on a tray as you go.
    • Dip the very end of a cake pop stick into the melted chocolate, then push it into a cake ball about half way. The chocolate helps to hold the stick in the cake.
    • Put all of the cake pops onto a tray lined with baking paper and pop into the refrigerator for 1-2 hours to get cold and firm up. If you like, you can leave them overnight and finish making your cake pops in the morning.

    Decorate The Cake Pops

    • You will need something to stand your cake pops in as you work. I used a cake pop stand, but an upturned colander or piece of polystyrene will also work.
    • Melt your candy melts according to the packet directions.
    • Take each cake pop in turn and dip them into the candy melts, gently coating on all sides. This can take a bit of practice to get right. Allow the pops to drip over the bowl - this will help avoid excess melts from dripping down the stick. If your melts seem too thick, you can stir in a little bit of vegetable shortening (e.g. Trex or Crisco).
    • Add some Easter sugar decorations or sprinkles to your cake pops straight away, before the candy shell sets. Stand your cupcakes up and leave to set completely

    Nutrition

    Serving: 1g | Calories: 235kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 104mg | Potassium: 6mg | Fiber: 1g | Sugar: 24g | Calcium: 1mg | Iron: 0.1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    More cake pop recipes to try

    How to Make a Cake Pop Bouquet
    This cake pop bouquet is easy to make and a fun way to get the kids involved in baking. They're fabulous to share at a celebration, give as a gift, or enjoy at a family picnic.
    Get the recipe
    Kitty Cake Pops Recipe
    Kitty cake pops with leg and tails for even more cuteness and an extra crunch.
    Get the recipe
    Super Cute Pink Heart Crispy Cake Pops Recipe
    Crispy, delicious little heart-shaped crispy pops. Great fun for Valentine's Day.
    Get the recipe
    Chocolate Cake Pops Recipe
    If you've never made chocolate cake pops before thinking it looked just too fiddly, think again! This tutorial makes the tasks into a breeze. The cake pops are made from chocolate sponge, mixed with chocolate frosting, rolled into balls and coated in candy melts with an optional halo of sprinkles.
    Get the recipe
    Halloween Cake Pops Recipe
    These spookily cute Halloween cake pops are so fun and so easy to make! Best of all, there's no need to bake with this recipe as it all starts with a store bought chocolate cake. 
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Easter Snack Mix
    Easter Rolls Recipe »
    • Share
    • Tweet

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    [email protected]

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.