Hatching Egg Cake Pops

The cutest Easter dessert you will ever make! These hatchlings are easy enough to make and are a fun, festive and tasty way to decorate for Easter. Make them homemade or with a boxed cake and store bought icing!

Directions

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1. In a large bowl, crumble the cooled cake by hand until you have fine crumbs.

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2. Add the icing and knead into cake crumbs with hands or with a mixer on low speed.

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3. Mix until it has the consistency of wet sand or playdoh.

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4. Line a baking sheet with parchment and using the small cookie scoop, measure out level scoops.

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5. Roll each scoop into a ball and place on the lined baking sheet.

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6. Chill the balls for 2 hours in the refrigerator or for 20 minutes in the freezer.

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7. Gently roll one side of the balls a little to create the egg shape.

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8. Melt a small amount (4-5 ounces) of white candy melts in the microwave according to the package instructions.

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9. Take cake eggs out of the refrigerator/freezer. Dip the tip of the cake pop sticks into the white candy melts and insert into the cake balls about half-way.

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10. Melt remaining white candy melts according to the package instructions and thin with coconut oil if necessary.

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11. Dip each egg and tap off the extra coating. Swirl the pop against the edge to smooth.

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12. Place back in Styrofoam block to harden.

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13. Once candy melts have solidified. Start decorating with royal icing.

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14. Make the chick’s body and leg with yellow royal icing. Place back in block and let dry for 10 minutes.

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15. Make the chick’s beak and foot with orange royal icing. Place back in block and let dry for 10 minutes.

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16. Make the egg’s cracks with white royal icing. Place back in block and let dry for 10 minutes.

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17. Make the chick’s eyes with black royal icing. Place back in block and let dry for 10 minutes.

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18. Repeat steps with all cake pops. You can work with the other pops while the completed ones are drying.

Hatching Egg Cake Pops

Hatching Egg Cake Pops

Servings: 24 cake pops
Author:
Prep time: 1 H & 30 MCook time: 35 MTotal time: 1 H & 65 M
The cutest Easter dessert you will ever make! These hatchlings are easy enough to make and are a fun, festive and tasty way to decorate for Easter. Make them homemade or with a boxed cake and store bought icing!

Ingredients:

  • 1 baked 9 x 13” white cake (homemade or from box)
  • 1/2 cup vanilla icing  (cream cheeseor store bought)
  • 36 ounces white candy melts (or white chocolate chips)
  • 1 teaspoon coconut oil (or canola oil)
  • 24 lollipop sticks
  • Styrofoam block (or cardboard box)
  • Royal icing for decorating (white, yellow, orange and black)

Instructions:

How to cook Hatching Egg Cake Pops

  1. In a large bowl, crumble the cooled cake by hand until you have fine crumbs.
  2. Add the icing and knead into cake crumbs with hands or with a mixer on low speed.
  3. Mix until it has the consistency of wet sand or playdoh.
  4. Line a baking sheet with parchment and using the small cookie scoop, measure out level scoops.
  5. Roll each scoop into a ball and place on the lined baking sheet.
  6. Chill the balls for 2 hours in the refrigerator or for 20 minutes in the freezer.
  7. Gently roll one side of the balls a little to create the egg shape.
  8. Melt a small amount (4-5 ounces) of white candy melts in the microwave according to the package instructions.
  9. Take cake eggs out of the refrigerator/freezer. Dip the tip of the cake pop sticks into the white candy melts and insert into the cake eggs about half-way.
  10. Melt remaining white candy melts according to the package instructions and thin with coconut oil if necessary.
  11. Dip each egg and tap off the extra coating.  Swirl the pop against the edge to smooth.
  12. Place back in Styrofoam block to harden.
  13. Once candy melts have solidified. Start decorating with royal icing.
  14. Make the chick’s body and leg with yellow royal icing. Place back in block and let dry for 10 minutes.
  15. Make the chick’s beak and foot with orange royal icing. Place back in block and let dry for 10 minutes.
  16. Make the egg’s cracks with white royal icing. Place back in block and let dry for 10 minutes.
  17. Make the chick’s eyes with black royal icing. Place back in block and let dry for 10 minutes.
  18. Repeat steps with all cake pops. You can work with the other pops while the completed ones are drying.

Notes:

Make the cake homemade or from a box. Either way turns out delicious. Make the frosting from scratch or use store bought. Recipe for Cream Cheese Frosting is on our website. White candy melts work the best for egg color and texture, but white chocolate will work as well. Royal icing recipe is on our website. I would halve the recipe and save unused royal icing for future cookies and desserts. You have the option of removing the lollipop sticks and placing the eggs in a carton. It might be easier to work with 8 cake pops at a time. Using 1 bag of candy melts for each 8 cake pops.

Calories

365.74

Fat (grams)

6.45

Sat. Fat (grams)

1.72

Carbs (grams)

75.30

Fiber (grams)

0.34

Net carbs

74.96

Sugar (grams)

49.20

Protein (grams)

2.18

Sodium (milligrams)

162.76

Cholesterol (grams)

0.80
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