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Unbelievably Easy Easter Cake Pops

I don't know about you, but spring is so crazy in my household. It seems like my 1st grader's teacher saves all the activities for the 'end of the year' and my three year old has spring fever energy or something! So yes, I am trying to pull it together for Easter on short notice (as usual). Are you in the same boat? Let me help:) Show up with these adorable Easter egg cake pops and everyone will think you're a domestic diva, no one needs to know they are made with store bought cake!

Gather your supplies and let's get started!

  • Sara Lee Pound Cake (from the freezer section, I used the Family Size)
  • Two tubs of white frosting
  • 1 pound of white fondant
  • Handful of candy melts
  • Gel food coloring
  • Lolly pop sticks
  • Egg shaped cookie cutter
  • Stencil

First, remove your cake from the freezer. While that's thawing, you're going to divide one tub of frosting in half and color each half a different color, this will be for the base color of your eggs (I chose pink and yellow). Take your fondant, split it in half and color those halves the same as the frosting.

Now you can take your cake and even it out. So once it's removed from the tin, if it's not flat on top you are going to use a serrated knife to shave off the rounded top. You can use that same knife to split the cake in half lengthwise, leaving you two thinner cakes.

Use your cookie cutter to cut out several egg-shaped cakes. Throw a handful of candy melts into the microwave for about 30 seconds and then you can dip your lolly pop sticks in the melted candy before inserting them into the cakes. This will help hold the sticks in place.

Line up half of your pops on a cooling rack and place over a cookie sheet. Take one bowl of frosting and microwave for 30 seconds, remove to stir and microwave for another 30 seconds. The frosting should be a liquid and pour out smoothly at this point. Pour the frosting over the pops on the cooling rack. Be sure to completely cover them, don't worry about all that spills below you can scrape that up and use it again if needed!

Stick your first batch in the freezer while you repeat the process with the second half of the pops and the other color frosting.

While all the pops are chillin' in the freezer (pun intended), take your remaining can of frosting and choose a color for the design on your cakes. I chose lilac for both, but you could split it if you want two different colors.

It's time to roll out one of your fondant colors on a lightly powdered surface (I use powdered sugar). Now you will place the stencil on top. While holding it in place, use a rubber scraper (or similar) to spread your last batch of frosting over the top of the stencil. You will need to thin it out until the stencil starts to show. At that point, slowly peel off the stencil and voila, a beautiful pattern!

Bust out that egg-shaped cookie cutter and cut enough fondant eggs to top the cake pops in the same color. You can apply a little water to the top of the cake pops, this will help the fondant adhere.

Repeat this process on your remaining fondant color for the second half of the cake pops. That's it, so easy!!

 

 

 

 

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