Easter Egg Pops bring a seasonal twist to cake pops and are great fun to make with the kids. Use any cake you have to hand, and let the Easter creativity loose.
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The Story Behind Easter Egg Pops
These Easter Egg Pops were originally inspired by a piece of primary school homework. And without that inspiration, we would never have set to work inventing, making and testing Egg Pops.
When Miss GF was in primary school, the teacher asked the kids to design a new Easter product. The expectation was that the kids design the product using pens and paper and then make a poster to advertise it. Miss GF however, was never going to be content with just a poster. A perfectionist by nature, the product would need to be made, tested and only then, advertised. And absolutely right! How can you possibly promote a product without trying it?
So, these Easter Egg Pops are my daughter’s homework… Her take on a special Easter cake pop. Egg-shaped cake pops that are fun to make with the kids, or just because it’s Easter.
What do you need to make Easter Egg Pops
Easter Egg Pops are not just for gluten free kids. And although pretty messy to make (think: ‘this is really child development’), don’t need much to get from idea to stick.
Like most cake pops, these egg-shaped ones are made with left-over chocolate cake (that happened to be languishing in the freezer)… A little binder (we used honey and coconut cream as it was less sweet and more natural)… Some colourful Candy Melts… And an array of sprinkles and stuff to decorate. There are no big rules… It’s all about creativity and chaos.
Any cake (chocolate or otherwise) will do. However, the chocolate cake we used had the perfect cake-pop consistency. It was not only deep, dark and very decadent, but as it contained some ground almonds, also benefitted from extra moistness… Perfect for squishing.
Using coconut cream and honey to bind the cake crumbs was also a good move. Although most cake pop recipes use buttercream frosting, the honey-coconut combination cut down on excessive sweetness. And resulted in the… most… amazing soft, moist, rich, chocolatey interior.
How to make Easter Egg Pops
I’d love to be able to give you some helpful wisdom on this, but there really is none. It’s purely a matter of breaking up cake into crumbs, mixing with something sticky and then carefully rolling and moulding in the hands until you have something resembling an egg.
To be honest (and providing you’re not really that bothered about getting egg-shape perfection), moulding the cake mix is amazingly simple. Even inserting the sticks was a dream with an almost 100% ‘stay’ rate. Candy Melts on the other hand are a pig!
Never having used them before, the coating process was definitely trickier than expected. The melts didn’t really… well… melt! Or certainly not to a lovely runny dipping consistency. In fact, the resulting goo was so thick, it was seriously hard to cover the cake-balls by any other route than smearing over the surface. So that’s ultimately what we did…. Using a pastry brush and little by little, the Easter Egg Pops got covered. Well… Who needs a smooth surface anyway?
I’ve tried using Candy Melts since, but still without runny success. I’m sure there must be a knack to getting the consistency right, but it’s not something that seems to be obvious.
Decorating cake pops
How Easter Egg Pops get decorated beyond a covering of Candy Melts is entirely up to the kids. Choose anything from micro-eggs to mini colourful chocolate beans and buttons… Or marshmallow bunnies to sugar flowers. But, be warned… Once the melts have hardened, the only way to stick anything on to them is with an extra spot of hot melt.
The end result may not be perfect, but it’s loads of fun making them. And most important, they taste amazing. The incredible depth of flavour and creamy, soft, melty texture was quite unexpected. And they added a lovely splash of seasonal colour and fun to the kitchen.
Wrapped in cellophane, Easter Egg Pops even make delicious Easter gifts. I don’t think the teacher was expecting that!
Will your kids make Easter Egg Pops?
Whether as part of school homework, home-schooling or just because it’s Easter, these Easter Egg Pops are loads of fun to make. Let us know how you get on with a comment or social media tag. But most of all… Have a fantastic time making them… Seriously… The mess will be a distant memory in a flash. xx
Other Easter Treats on Gluten Free Alchemist
For all other recipes, head over to the dedicated Gluten Free Easter Index, or our full Gluten Free Recipe Book Index.
Easter Egg Pops
Key equipment
- large baking tray
- baking paper
- Mixing bowls
- mixing spoon
- freezer
- microwave or hob and saucepan
- round lolly sticks
Ingredients
- 1 9 inch chocolate cake Use a moist rich cake for the best results.
- 2 to 3 tbsp coconut cream
- ¾ tbsp runny honey
- 340 g Candy Melts or chocolate (approx weight) of varying colours to cover the cake pops
- sprinkles and sweets to decorate
- a packet of Lolly sticks
- pastry brush
Instructions
- Place a piece of baking paper onto a large baking tray.
- Break up the cake using fingers into small pieces in a large bowl.
- Add a couple of tablespoons of coconut cream and a squirt or two of honey, stirring the mixture until it is moist.
- Using either a spoon or a cake pop scoop, measure out even-sized balls of cake mixture and gently squeeze to bring the mixture together so that it sticks.
- Roll the cake balls in the palm of your hands to make egg-shaped balls.
- Place each ball on the baking sheet and then place the tray in the freezer for about 30 minutes to harden slightly before coating.
- When firm (but not frozen), melt the candy melt or chocolate in a bowl over simmering water (stirring) or in a microwave on 30 second bursts (medium setting), stirring between each.
- Using a sharp skewer, make a straight hole through the base of each egg to about half way in.
- Dip a lolly stick in the melted candy melt/chocolate before inserting into each cake pop egg. This will help to ‘set’ the stick in the cake-pop.
- Dip each cake egg into candy melt/chocolate, OR if too thick, brush the melt onto the egg using a pastry brush until the egg is completely covered.
- Make sure the coating also covers the area where the stick enters the cake, as this will help to make it more secure.
- Decorate each egg-pop, working quickly as you go through the coating process, to enable the sprinkles to stick to the coating. If the coating has set, place a small wet blob of candy melt/chocolate on the surface to stick the decoration.
- Use either a cake-pop stand, florist’s foam, or make holes in an upturned box to secure the sticks of the pops upright while they fully harden. (Or just rest on baking paper on a baking tray)
Notes
Nutrition
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Thanks Aimee! My daughter definitely got an A* from me!!!
SO cute! I love them 🙂 A* for you and your lovely assistant!
Awww, these are lovely. I think your daughter (and you) deserve top marks forthis bit of homework. They really do look fun and y Easter like =)
I know…. They are so bright and cheery!!
These are so cute Kate, perfect for Spring into Easter – thanks for joining in with Treat Petite x
You're welcome. They were a lot of fun to make (and eat!!)