What I love about these cake pops are the colors. I think the perfect color for Easter is pastel. Soft, tender, sweet, loving. Just the way it should be with these petite Easter egg cake pops.
You don’t have to look for candy melts in pastel colors. It might be hard. In fact you can just mix it with a lot of white candy melts plus a few pieces of candy melts in a solid color, like red, orange, yellow, purple, green, blue… It can go as light or deep as you want.
If it’s your first time making cake pops, do not be intimated. I am happy to share some tips and experiences that I’ve gone through along the many times I’ve made these adorable treats.
Ingredients (about 45 pops):Vanilla Cake 1 1/4 cups all-purpose flour
1 teaspoon baking powder 1 teaspoon baking soda
1/4 teaspoon salt 2 large eggs, room temperature
1 cup sugar
1/2 cup canola oil 1 teaspoon vanilla extract 1/2 cup buttermilk Frosting 2 sticks unsalted butter, room temperature 2 cups powdered sugar 1 teaspoon vanilla extract 2 tablespoons heavy cream Others 500 grams white candy melts 2 or 3 pieces purple, orange, green candy melts 1 tablespoon solid white round sprinkles
To prepare cake, preheat over to 350F. Grease and line an 8-inch square cake pan.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
In the bowl of an electric mixer fitted with the paddle attachment, mix eggs and sugar until well combined. Gradually add oil and vanilla, mix until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Pour batter into the prepared pan. Transfer pan to oven and bake for 18 to 20 minutes. Let cake cool in pan for 15 minutes. Then invert it onto a greased rack. Let cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla and heavy cream, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To assemble cake pops, prepare two cookie sheets lined with parchment paper.
Break the cooled cake into a few big trunks by hand, place them into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until the big pieces turn into crumbs.
Add frosting gradually into the cake crumbs and blend until the mixture becomes a dough, about 1 to 1 1/2 cups of frosting.
Use a small cookie scoop, roll dough into evenly sized balls. Shape the balls into egg shape, and place them on the prepared cookie sheets. Refrigerate for 30 minutes.
Divide candy melts equally into 3 microwavable bowl. Put purple, orange and green candy melts into each bowl respectively. Work one bowl at a time, melt the candy melts in the microwave, 10 second intervals and stirring in-between. Dip one end of a lollipop stick in the candy melts and insert into 1/3 of the cake balls. Repeat with remaining cake pops with the other two colors. Refrigerate again for an hour.
Prepare sprinkles in a shallow bowl.
Remove cake pops from the refrigerator. Melt candy melts again in the microwave. Dip each cake pop in and gently tap off excess. Scatter sprinkles on top of the egg immediately. Insert the cake pop into a styrofoam block to dry. Repeat with the remaining cake pops.