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
- 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!
And once you've given the 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
Easter Cake Pops
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
- 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
More cake pop recipes to try
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