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.
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