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Easter Egg Cake Pops

These sweet cake pops are an easy way to bring some bright, colourful cheer this Easter, whether as a gift, fun treat, or as a prize for the winner of the Easter egg hunt. This simple recipe from the Dairy Diary is perfect for kids to get involved in, too. You can use almost any sponge cake you want, and if chocolate spread’s not your thing, feel free to get creative with your favourite jam or marmalade.

  • Preparation time:
    30
    min(s)
  • Cooking time:
    0
    min(s)
  • Servings:
    10

How to make

  1. Trim off brown edges and crumble cake into a bowl. Add half the chocolate spread and mix well with your hands. Add remaining spread a tablespoon at a time until you have a mixture that can be squished and rolled into 10 tightly packed 30g (1oz) egg shapes.
  2. Place on a tray lined with non-stick baking paper and chill for 1 hour.
  3. Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often.
  4. Dip end of each stick into chocolate and insert into eggs. Place in a cake pop stand or glass and leave to set. Dip cake pop into chocolate and slowly rotate until evenly covered. Hold over a plate and sprinkle with decorations. Leave to set as before. Repeat with other pops.
  5. If giving as an Easter gift, pop into a cellophane bag and tie with a pretty coloured ribbon.

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