Description
Festive and colorful cake pops made with moist vanilla cake and coated in smooth chocolate, perfect for Easter celebrations. These bite-sized treats are fun to make and even more fun to eat!
Ingredients
Units
Scale
- 1 baked vanilla cake (store-bought or homemade)
- 1/2 cup cream cheese frosting
- 12 oz white chocolate or candy melts
- 1/2 teaspoon vegetable oil (for smooth coating)
- Pastel sprinkles for decoration
- Cake pop sticks
Instructions
- Crumble the Cake: In a large bowl, crumble the baked vanilla cake into fine crumbs.
- Mix with Frosting: Add cream cheese frosting and mix until the texture resembles dough.
- Form Cake Balls: Roll into small balls and place on a lined baking sheet. Freeze for 15 minutes to firm up.
- Melt Chocolate: Melt white chocolate with vegetable oil in a microwave-safe bowl, stirring until smooth.
- Insert Sticks: Dip each cake pop stick into melted chocolate, then insert it into each cake ball. This helps the stick stay in place.
- Coat the Cake Pops: Dip the cake pops into the melted chocolate, covering them completely. Let excess chocolate drip off.
- Decorate: Before the coating hardens, decorate with pastel sprinkles.
- Set & Serve: Place upright in a foam block or a cake pop stand to set. Let the coating harden completely before serving.
Notes
- For a chocolate variation, use chocolate cake and dark chocolate coating.
- Swap white chocolate for pastel-colored candy melts for a more vibrant look.
- Store cake pops in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- chill time: 15 minutes
- Category: Desserts, Sweets
- Method: No-Bake
- Cuisine: American
