Easter Egg Cake Pops
Ingredients
Instructions
- Cut 16 slits in the top of a weighted egg carton or foam block. Line a large baking tray with parchment paper.
- Break cake into pieces and process in a food processor. Shape into 16 eggs. Place onto prepared tray, cover with plastic wrap and chill for 3 hours, or until firm.
- Dip 1 lollipop stick into melted chocolate then push about halfway into an egg-shaped cake. Return to lined tray and repeat with remaining pops.
- Dip each cake pop into melted chocolate then transfer to egg carton. Let set. Re-dip cake pops in chocolate then let set.
- Meanwhile, for the royal icing, lightly whisk egg white in a small bowl. Add powdered sugar, 1 tbsp at a time. When icing reaches firm peaks, use a wooden spoon to beat in lemon juice. Cover tightly with plastic wrap until ready to use. Divide into 3 bowls and color with food coloring. Transfer to piping bags and use to decorate cake pops along with edible flowers.
Nutrition & Diet Analysis (per serving)
538
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).