Easter Egg Cake Pops

Name: Easter Egg Cake Pops
Prep time: 30 min
Total time: 2 h
Yield: 12 cake pops
Ingredients: 300 g leftover lemon drizzle cake; ½ cup condensed milk; 300 g white chocolate; 1 teaspoon yellow food colouring; ½ cup Sprinkles

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Refrigerating
1 hr 30 mins
Total Time
2 hrs
Servings
12 cake pops
Calories
300 kcal
Course
Dessert
Cuisine
International

Easter Egg Cake Pops

Willa Mcdonald

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Easter Egg Cake Pops made with leftover lemon drizzle cake and condensed milk, then coated in melted white chocolate mixed with yellow food colouring, and covered with sprinkles, a fantastic Easter sweet treat that will be a big hit with everyone. It's a quick and easy dessert to make with only 5 ingredients.

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Ingredients

Servings

300 g leftover lemon drizzle cake
½ cup condensed milk
300 g white chocolate
1 teaspoon yellow food colouring
½ cup Sprinkles

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Instructions

Cut the lemon drizzle cake into cubes, and add them to a blender.
Blitz to get breadcrumbs.
Add the condensed milk and blitz again to get a sticky mixture.
Use your hands or a small chocolate egg mould to shape eggs out of the mixture.
Arrange them onto a tray lined with non-stick paper and refrigerate until ready to use.
To melt the chocolate, chop it into pieces, and add them to a bowl.
Place the bowl onto a metal colander that sits on top of a pan with simmering water set on a low to medium heat, making sure the bowl does not touch the water.
Allow the chocolate to melt.
Add the yellow food colouring and mix again.
Remove the cake pops from the fridge and place a cake pop stick at the end of each of them.
Dip them one at a time onto the melted chocolate, and garnish with sprinkles.
Refrigerate for at least 1 hour for the chocolate to harden.

Notes

Keep the cake pops on the smaller side, the bigger, the heavier, and they won't stay well on the sticks.
Make sure you refrigerate the cake pops before coating them in melted chocolate, as the warm chocolate will make them fall apart otherwise, and they will fall off the sticks.
If the chocolate begins to harden as you make the cake pops, simply transfer the bowl back onto the colander and allow it to melt completely again, or the cake pops will look lumpy and messy.
If you use sprinkles, add them as soon as the cake pops are coated in chocolate, as once the chocolate hardens, they won't stick anymore.

Nutrition Information

Show Details

Calories 300kcal (15%) Carbohydrates 49g (16%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 10mg (3%) Sodium 222mg (9%) Potassium 133mg (4%) Fiber 0.4g (2%) Sugar 39g (78%) Vitamin A 43IU (1%) Vitamin C 0.5mg (1%) Calcium 141mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cake pops

Amount Per Serving

Calories 300 kcal

% Daily Value*

Calories	300kcal	15%
Carbohydrates	49g	16%
Protein	3g	6%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	3g	15%
Trans Fat	0.1g	5%
Cholesterol	10mg	3%
Sodium	222mg	9%
Potassium	133mg	3%
Fiber	0.4g	2%
Sugar	39g	78%
Vitamin A	43IU	1%
Vitamin C	0.5mg	1%
Calcium	141mg	14%
Iron	1mg	6%