Easter Cake Pops is an easy cake pop recipe perfect for Easter Desserts! Make these easy Easter Egg Cakes for the best Easter Treats!
This Easter Cake Pops Recipe is sure to be a hit at your Easter dinner! Get the kids involved in creating them for a really fun - and delicious - family activity!
Why we love these Easy Easter Cake Pops
Now these Easy Easter Cake Pops are big. They aren't the little bite-sized cake pops that you're used to seeing in the baked snacks section at Starbucks.
So just one will be the perfect amount of sweet and tasty.
Are you looking for more Easter recipes?
I LOVE Easter and all of the fun and quirky little Easter desserts that we get to relish in during this time of year!
This White Chocolate Sugar Cookie Bites Recipe for Easter is really fun and incredibly easy to make, but we have lots of other fun Easter recipes too!
Easter Recipes
How to Make This Easy Easter Cake Pops Recipe
You can use any flavor cake and frosting for this! The Wilton colors I used were: pink, orange, yellow, vibrant green and blue.
Ingredients you will need to make Easter Cake Pops
- 1 box cake mix, baked and cooled completely
- 1 tub, 16 oz, frosting
- 1lb, 16 oz, white almond bark
- colorful candy melts
- resealable sandwich bags
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Directions for how to make Easter Cake Pops
Make sure you have space in your freezer for a cutting board or baking sheet.
Break apart cake with your fingers so it's crumbly.
Add ½ to ⅔ tub of frosting to the cake so it holds together but isn't sticky.
Use a 2 tablespoon portion scoop to scoop dough onto your hand and roll into an egg shape.
Place onto a cutting board or baking sheet lined with wax paper.
Freeze for 1 hour or overnight.
When ready to dip eggs, heat half of the almond bark according to package directions. Dip eggs into chocolate and let set on wax paper. Let stand to harden. Repeat until all eggs are covered, adding almond bark to your bowl and heating when you run out.
Once hardened, if you have extra chocolate that pooled beyond the egg, you can break it off, or use a knife or carrot peeler to shave away the excess chocolate.
To make designs on eggs and add color, Toss a handful of candy melts into a resealable sandwich bag and do not seal. working with one color at a time, place bag into the microwave. Microwave for 60 seconds at 50% power. Knead candy and return to the microwave for 30 seconds at 50% power. Knead until smooth and melted. Seal the bag and snip a small corner.
Pipe onto eggs and let set to harden. Repeat with each color, working with one at a time. Let set to harden before serving.
Store any leftover eggs in the refrigerator.
What Do I Use For a Coating for These Cake Pops?
I'm finding more luck using an almond bark for dipping vs the candy melts. I've had issues with my last 4 bags of white candy melts melting properly, but the almond bark melts perfectly each time.
The colors seem to be fine, so I'm not sure what is happening at Wilton.
This Easy Easter Cake Pops Recipe makes 25-30 eggs.
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To print this Easy Easter Cake Pops Recipe, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Easy Easter Cake Pops Recipe
Ingredients
- 1 box cake mix baked and cooled completely
- 1 tub 16 oz, frosting
- 1 lb 16 oz, white almond bark
- colorful candy melts
- resealable sandwich bags
Instructions
- Make sure you have space in your freezer for a cutting board or baking sheet.
- Break apart cake with your fingers so it's crumbly. Add ½ to ⅔ tub of frosting to the cake so it holds together but isn't sticky. Use a 2 tablespoon portion scoop to scoop dough onto your hand and roll into an egg shape. Place onto a cutting board or baking sheet lined with wax paper. Freeze for 1 hour or overnight.
- When ready to dip eggs, heat half of the almond bark according to package directions. Dip eggs into chocolate and let set on wax paper. Let stand to harden. Repeat until all eggs are covered, adding almond bark to your bowl and heating when you run out. Once hardened, if you have extra chocolate that pooled beyond the egg, you can break it off, or use a knife or carrot peeler to shave away the excess chocolate.
- To make designs on eggs and add color, Toss a handful of candy melts into a resealable sandwich bag and do not seal. working with one color at a time, place bag into the microwave. Microwave for 60 seconds at 50% power. Knead candy and return to the microwave for 30 seconds at 50% power. Knead until smooth and melted. Seal the bag and snip a small corner. Pipe onto eggs and let set to harden. Repeat with each color, working with one at a time. Let set to harden before serving.
- Store any leftover eggs in the refrigerator.
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