These Easter cake pops are simply adorable, super tasty, and easy to whip up in time for this year's Easter celebrations! A bouquet of cake pops would make an adorable centerpiece and an easy way for guests to grab one to go!
Optional: Sprinkles, Jimmies, or other desired decorations
Instructions
Buttercream Frosting
In a stand mixer fitted with a paddle attachment, whip the butter. Mix in 1 cup powdered sugar until combined. Add the vanilla and additional powdered sugar, a little at a time. Add heavy cream to make the frosting thick and creamy. It should hold a point.
Cake Pops + Dipping Chocolate
In a large bowl, crumble the prepared cake into fine crumbs (make sure it has cooled completely before crumbling). Add 2 spoonfuls buttercream frosting to the crumbs. Combine with your hands or a spoon. Gradually add more frosting until the cake holds together if squeezed. You don't want it too crumbly or it won't hold together.
Using a medium cookie scoop, scoop out 1 scoop of cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls. Freeze balls for about 10 minutes.
Right before they are ready to be taken out of the freezer, melt the chocolate wafers in two separate microwave-safe bowls. Begin by heating 30 seconds and stirring. Add food coloring, if desired.
Dip the end of the cake pop stick into the melted chocolate and then push the stick into the cake pop. Then push the stick into the cake pop. Repeat until all cake pops have a stick. Place the plate of cake pops in the freezer for about 20 minutes.
Once coated in chocolate, gently tap the stick on the side of the melting dish to let the excess drip off. You can also spin or twirl the cake pop to remove the excess. Before the chocolate starts to harden, add sprinkles, jimmies or other decorations. If decorating with more chocolate, let the chocolate covering harden on the cake pop. Then, using a spoon or fork, drizzle with the additional melted white chocolate on top.
Push the cake pop stick into a styrofoam block or use a glass filled with M&M's or rice to hold them upright. The chocolate will be set in about 1 hour.
Notes
Frosting: You can also use 8 ounces of frosting from the store (half of a 16 ounce can) to make it easier, I just prefer the homemade buttercream. Storage:Store for 3-4 days in an airtight container in a cool place.