Easter Egg Cake Pops

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.

Lemon Drizzle Cake is one of the most popular desserts in the UK, and definitely a big favourite with us. Its tanginess makes it so refreshing and light no matter the season, and it's vibrant yellow colour makes it a popular Easter dessert too.

And if you happen to have a few slices left that aren't as fresh and moist, you can transform them into delicious cake pops are are so decadent and vibrant. And so easy to make too!

Cake pops are a favourite with kids, they are sweet and colourful, and perfect for any birthday party or celebration. Shape them into eggs, and you have a great Easter treat for kids of all ages.

This recipe works with any sponge cake, and I have some fantastic variations of my lemon drizzle cake: Coconut and Lime Drizzle Cake, Orange Drizzle Cake and Lemon Elderflower Drizzle Cake which would work really well here too.

For my Christmas Pudding Cake Pops I used leftover Madeira Cake, which is another great option for a cake pop. But as I said, any sponge cake would do.

Jump to:

• Ingredients used
• Variations
• Step-by-step photos and instructions
• Expert tips
• Easter Egg Cake Pops

Ingredients used

• leftover lemon drizzle cake - find that cake that is 1-2 days old works even better with cake pops, as the fresh one so moist. If you want to use fresh cake, I would cut down on the amount of condensed milk used.
• condensed milk - works as the binding ingredient
• white chocolate -for coating the cake pops
• sprinkles - for decorating
• yellow food colouring - optional for a yellow touch, but simple white chocolate works too

Variations

Condensed milk can be replaced with buttercream, be it vanilla or lemon buttercream. It will work the same way as the condensed milk to bind the cake pops together.

Step-by-step photos and instructions

• cut the lemon drizzle cake into cubes
• add them to a blender and blitz to get breadcrumbs
• add the condensed milk and blitz again ( see photo 3) to get a wet dough-like texture

• cut the white chocolate into pieces, and add them to a ceramic bowl
• place them bowl into a metal colander that sits on top of a pan with simmering water, making sure the bottom of the bowl does not touch the water
• leave the chocolate to melt, then add a drop of yellow food colouring if you use any, and mix again

• you can either use for hands or a small chocolate egg mould to shape eggs out of the cake mixture
• arrange the eggs onto a tray lined with non-stick paper and refrigerate until ready to use
• stick
• drop one egg at a time into the melted chocolate, cover it well, remove it from the bowl, and decorate with sprinkles
• repeat with the remaining cake mixture
• refrigerate the cake pops for at least 1 hour to harden

Expert tips

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.

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