Easter Egg Cake Pops

5 from 1 vote

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.

Prep Time30

Refrigerating1 30

Total Time2

Course: Dessert

Cuisine: International

Servings: cake pops

Calories: 300kcal

Author: Daniela Apostol

Ingredients

300 g leftover lemon drizzle cake
½ cup condensed milk
300 g white chocolate
1 teaspoon yellow food colouring
½ cup sprinkles

Instructions

Cut the lemon drizzle cake into cubes, and add them to a blender.
Blitz to get breadcrumbs.
Add the condensed milk and blitz again to get a sticky mixture.
Use your hands or a small chocolate egg mould to shape eggs out of the mixture.
Arrange them onto a tray lined with non-stick paper and refrigerate until ready to use.
To melt the chocolate, chop it into pieces, and add them to a bowl.
Place the bowl onto a metal colander that sits on top of a pan with simmering water set on a low to medium heat, making sure the bowl does not touch the water.
Allow the chocolate to melt.
Add the yellow food colouring and mix again.
Remove the cake pops from the fridge and place a cake pop stick at the end of each of them.
Dip them one at a time onto the melted chocolate, and garnish with sprinkles.
Refrigerate for at least 1 hour for the chocolate to harden.

Video

Notes

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.

Nutrition