Description
Smooth and creamy white chocolate cake pops shaped like Easter eggs, decorated with a pastel drizzle. These festive treats are perfect for Easter celebrations and add a colorful touch to any dessert table!
Ingredients
Scale
- 1 baked vanilla cake, crumbled
- 1/2 cup buttercream frosting
- 12 oz white chocolate, melted
- 1/2 teaspoon coconut oil (for smooth coating)
- Food coloring for drizzle
- Cake pop sticks
Instructions
- Prepare the Cake Mixture: In a bowl, mix crumbled vanilla cake with buttercream frosting until well combined and dough-like.
- Shape & Freeze: Roll the mixture into oval egg shapes and place on a lined tray. Freeze for 15 minutes to firm up.
- Melt Chocolate: Melt white chocolate with coconut oil in a microwave-safe bowl, stirring until smooth.
- Coat the Cake Pops: Insert cake pop sticks into each egg shape, then dip fully into the melted white chocolate, letting excess chocolate drip off. Place upright in a foam block to set.
- Decorate: Divide remaining melted chocolate into small bowls and tint with pastel food coloring. Drizzle over cake pops in different colors for a festive finish.
- Set & Serve: Let the cake pops set completely before serving.
Notes
- For extra decoration, sprinkle with edible glitter or mini sugar pearls.
- Swap white chocolate for pastel-colored candy melts for a more vibrant look.
- Store 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
