Giant Easter Egg Cake Pops
Giant Easter Egg Cake Pops
Ingredients
- 1 box Yellow cake mix
- 1/2 cup Hiland Dairy Butter
- 1 cup Hiland Dairy Milk
- 3 eggs
- 16 oz Vanilla Frosting
- Pastel-colored candy melt wafers
- Variety of sprinkles and decorating sugar
- Silicone egg form
- Lolipop sticks
Instructions
- Make the cake according to the directions except substitute the water for Hiland Dairy Milk and the oil for melted Hiland DairyButter.
- Once the cake is baked, let it cool and then crumble it into a large bowl.
- Add two-thirds of the frosting to the cake crumbles and mix until you can form a ball with your hands. The ball should not crumble.
- Fill each egg form with the cake mixture. Refrigerate for about 30 minutes.
- In the meantime, melt the candy wafers in microwave-safe glass bowls.
- Create an organized workstation. Insert a lollipop stick into the large end of your egg. Coat each egg cake pop with the melted chocolate and decorate to your liking.
- Diva’s Tip: If you don’t have a silicone egg form, simply shape the eggs with your hands.
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