Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) milk
  • 6 oz (170g) cream cheese, softened
  • 1/4 cup (60ml) raspberry jam or chocolate spread (optional)
  • 12 oz (340g) candy melts (various colors)
  • 2 tbsp vegetable shortening (optional)
  • Lollipop sticks (24)
  • Sprinkles, edible glitter, decorating icing
  • Small piping bags

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Whisk together dry ingredients. Cream butter and sugar, beat in eggs and vanilla. Alternately add dry ingredients and milk. Bake until a toothpick inserted into the center comes out clean. Cool completely.
  2. Once the cake is completely cool, crumble it into a large bowl.
  3. Add softened cream cheese (and optional flavour enhancer) to the crumbled cake. Mix well until a dough-like consistency forms.
  4. Roll the mixture into small, egg-shaped balls. Place on a parchment-lined baking sheet.
  5. Refrigerate the cake pops for at least 30 minutes to firm up.
  6. Melt the candy melts in a double boiler or microwave (in 30-second intervals, stirring in between) until smooth. Add vegetable shortening if needed for a thinner consistency.
  7. Dip the tip of a lollipop stick into the melted candy and insert it into a chilled cake pop. Dip the entire cake pop into the melted candy, tapping off excess.
  8. Immediately decorate with sprinkles, edible glitter, or icing while the candy coating is still wet.
  9. Place the decorated cake pops into a cake pop stand or styrofoam block to set.
  10. If using piped icing, let candy melt set completely before adding details. These easter egg cake pops are really delicious.