Ingredients:
- 225g (1 cup) all-purpose flour, plus more for dusting (US & Metric)
- 1 tsp baking powder (5 ml)
- 1/2 tsp salt (2.5 ml)
- 115g (1/2 cup) unsalted butter, softened (US & Metric)
- 200g (1 cup) granulated sugar (US & Metric)
- 2 large eggs
- 1 tsp vanilla extract (5 ml)
- 120ml (1/2 cup) milk (US & Metric)
- 115g (1/2 cup) unsalted butter, softened (US & Metric)
- 350g (3 cups) powdered sugar (US & Metric)
- 2-3 tbsp milk (30 - 45 ml), more as needed (US & Metric)
- 1 tsp vanilla extract (5 ml)
- 340g (12 oz) candy melts, various colours (US & Metric)
- Cake pop sticks
- Sprinkles, edible glitter, mini chocolate chips, crushed cookies, mini eggs for decoration
- Vegetable oil or shortening, to thin the candy melts (optional)
Instructions:
- Preheat oven to 350°F (175°C). Prepare the cake batter, pour into the pan, and bake until a toothpick inserted into the centre comes out clean (approx. 25 minutes).
- Let the cake cool completely in the pan.
- Cream the butter until light and fluffy. Gradually add the powdered sugar, milk, and vanilla extract. Mix until smooth and creamy.
- Crumble the cooled cake into a large bowl.
- Add the buttercream to the crumbled cake and mix until well combined.
- Roll the cake mixture into small, even-sized balls.
- Place the cake balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes to firm up.
- Melt the candy melts according to package instructions, using a double boiler or microwave. Add a teaspoon of vegetable oil or shortening to thin, if necessary.
- Dip the tip of a cake pop stick into the melted candy and insert it into a chilled cake ball. Then, dip the entire cake pop into the melted candy, tapping off any excess.
- Immediately decorate the cake pops with sprinkles, edible glitter, or other decorations before the candy coating sets.
- Insert the decorated cake pops into a Styrofoam block or place them on parchment paper to set completely. Your easter egg cake pops are done!