Easter Egg Cake Pops
Ingredients:
125g butter, at room temperature
3/4 cup caster sugar
2 eggs
150g self raising flour
1/4 cup cocoa powder, sifted
100g cream cheese, softened
1 cup icing sugar mixture
3 x 250g pkts Cadbury white chocolate melts
3-4 drops blue food colouring
3-4 drops pink food colouring
Desiccated coconut, to decorate
Hundreds and thousands, to decorate
3/4 cup caster sugar
2 eggs
150g self raising flour
1/4 cup cocoa powder, sifted
100g cream cheese, softened
1 cup icing sugar mixture
3 x 250g pkts Cadbury white chocolate melts
3-4 drops blue food colouring
3-4 drops pink food colouring
Desiccated coconut, to decorate
Hundreds and thousands, to decorate
Method:
- Preheat oven to 180C. Grease and line the base of a round 20cm cake pan.
- Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in flour and cocoa powder until just combined. Spoon into prepared pan. Bake for 35-40 mins or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
- Break up cake. Process in a food processor until resembles breadcrumbs. Transfer to a bowl. Process cream cheese and icing sugar in a food processor until smooth. Add to cake crumbs. Stir until well combined.
- Line a baking tray with non-stick baking paper. Roll table spoonfuls of mixture into egg shapes. Place on prepared tray. Cover and place in fridge for 4 hours or until firm.
- Place chocolate in a heatproof bowl over a saucepan half filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a a metal spoon until chocolate melts.
- Dip the end of a lollipop stick into the chocolate. Insert into a cake ball. Repeat with more chocolate and remaining cake balls. Set aside for 5 minutes or until set.
- Place 60ml (1/4 cup) of chocolate in a small sealable plastic bag. Cut 1 corner off the bag to make a small hole. Divide the remaining chocolate between 2 bowls. Add blue food colouring to 1 bowl. Stir to combine. Add pink food colouring to the remaining chocolate. Stir to combine. Dip half the cake balls into the blue chocolate. Dip remaining cake balls into pink chocolate. Decorate cake balls with coconut, hundreds and thousands, white chocolate. Stick cake pops into polystyrene or an empty egg carton and set aside for 30 minutes to set.
Braided fruit loaf
Check out the recipe here!
Rich chocolate Easter egg tart
The recipe for this delicious easter tart is available here.
Tie Dye Cake Pops for Easter
Ingredients (makes between 40 and 50 cake pops in 6 different colors)
- 1 box butter cake mix (bake as directed for a 9” x 13” cake)
- 1 tub vanilla frosting (16 ounces)
- 1 box butter cake mix (bake as directed for a 9” x 13” cake)
- 1 tub vanilla frosting (16 ounces)
- 2 (12 ounce) packages Wilton candy melts
- 6 tablespoons vegetable oil
- Wilton candy gel food coloring
- Cake/cookie/lollipop sticks
- 6 tablespoons vegetable oil
- Wilton candy gel food coloring
- Cake/cookie/lollipop sticks
Materials:
- 1 medium-sized basket
- 2 floral foam discs (make sure they fit inside your basket)
- 1 small to medium-sized package of green paper grass
- assorted ribbon to tie bows on your Easter eggs (optional)
- 1 medium-sized basket
- 2 floral foam discs (make sure they fit inside your basket)
- 1 small to medium-sized package of green paper grass
- assorted ribbon to tie bows on your Easter eggs (optional)
Full step by step instructions with pictures can be found here.
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