If you’re searching for a whimsical, crowd-pleasing dessert that’s as delightful to eat as it is to gift, look no further than Pastel Easter Egg Cake Pops. These delicate, egg-shaped cake pops are dipped in candy melts in the prettiest springtime colors and finished with a sprinkle of white pearls—truly the edible embodiment of Easter joy. They make the perfect addition to any holiday celebration, turning dessert tables into a pastel wonderland and bringing out the kid in everyone who gets to enjoy one.
Ingredients You’ll Need
The magic of Pastel Easter Egg Cake Pops lies in a handful of simple yet essential ingredients. Each one brings something special to the treat, whether it’s moistness, flavor, color, or festive sparkle. Here’s how everything comes together to make a batch of irresistible cake pops!
- Prepared vanilla or funfetti cake: This is the heart of the cake pops, giving you a soft and flavorful base. Freshly baked or store-bought both work great!
- Frosting (about ⅓ cup): The key binder that transforms cake crumbs into moist, shapeable spheres. Classic vanilla is delicious, but cream cheese or buttercream add richness.
- Candy melts in pastel colors: These are your beautiful outer shells. Choose gentle pinks, blues, yellows, or even lilacs to capture that quintessential Easter vibe.
- White sprinkles or nonpareils: For that irresistible sparkle—these mimic tiny pearls or eggshell speckles perfectly!
- Lollipop sticks: Essential for turning these treats into true cake pops. They make serving and sharing a breeze.
How to Make Pastel Easter Egg Cake Pops
Step 1: Crumble and Mix
Start by crumbling your prepared vanilla or funfetti cake into a large mixing bowl. You want fine, even crumbs so the finished cake pops hold their shape. Gently fold in the frosting, a spoonful at a time, until the mixture is moist enough to clump together but not so sticky that it becomes mushy. This is the secret to the perfect texture—a cake pop that’s rich and tender, not soggy or crumbly.
Step 2: Shape Into Eggs and Chill
Scoop out portions of the cake-frosting mixture and roll them between your palms, just like you would for traditional cake pops. To create the charming egg shape for your Pastel Easter Egg Cake Pops, gently pinch one end and smooth the sides until you have a slightly tapered oval. Place each cake egg on a parchment-lined baking sheet, then chill in the fridge for at least 30 minutes. This helps them firm up and makes dipping so much easier!
Step 3: Insert Sticks
Once your cake eggs are well chilled, it’s time to anchor them. Dip the tip of each lollipop stick into melted candy coating, then insert it about halfway into the base of each egg. This little trick locks the stick in place, preventing slips or cake pops falling apart. Pop the tray back in the fridge for just a few minutes to let everything set.
Step 4: Dip in Pastel Coating
Melt your chosen candy melts in separate bowls according to package instructions. Working one at a time, dip each cake pop into the pastel coating, gently swirling and tapping off excess to ensure a smooth, even finish. Rotate through your pastel colors to make a varied batch, and don’t worry about perfection—swirls and drips add to their handmade charm!
Step 5: Decorate and Set
While the candy coating is still wet, shower your Pastel Easter Egg Cake Pops with white sprinkles or nonpareils. Set each pop upright (in a styrofoam block or a tall glass) so they dry evenly without smudging the pastel shells. Let them set completely in a cool spot. Once the coating is firm and the pearls are sparkling, your irresistible cake pops are ready to serve!
How to Serve Pastel Easter Egg Cake Pops
Garnishes
A sprinkle of white sugar pearls or nonpareils is just the beginning! Try adding thin lines of colored chocolate, edible glitter, or even a touch of gold leaf for a truly spectacular finish. The pastel pops look gorgeous in little “nests” made of shredded coconut or paper grass.
Side Dishes
Since Pastel Easter Egg Cake Pops are rich and sweet, balance the table with lighter options like bowls of fresh berries, lemon-infused yogurt dip, or even delicate finger sandwiches. For brunch gatherings, they pair beautifully with a cup of coffee or floral teas, making them the star of your dessert spread without overwhelming the palate.
Creative Ways to Present
The sky’s the limit when it comes to presenting Pastel Easter Egg Cake Pops! Arrange them upright in a decorated floral foam block, place them throughout a basket lined with Easter grass, or wrap each one in clear cello bags and tie with pastel ribbons—they make adorable party favors or gifts. For extra festive flair, nestle them into vibrant cupcake liners and display them on tiered stands.
Make Ahead and Storage
Storing Leftovers
To keep your cake pops tasting their best, store them in an airtight container at cool room temperature for up to 3 days, or in the refrigerator for about 5 days. Just make sure they’re not stacked, as this could smudge the pastel decorations.
Freezing
For longer storage, freeze the undipped cake eggs on a tray, then transfer to a zip-top bag for up to two months. When you’re ready to serve, thaw them in the fridge, then dip and decorate as usual. It’s a great way to get ahead on busy holiday plans!
Reheating
You don’t actually need to reheat Pastel Easter Egg Cake Pops—they’re best enjoyed at room temperature. If you find they’re too cold from the fridge, simply set them out for 15-20 minutes before serving so the cake inside is perfectly soft and luscious.
FAQs
Can I use a different cake flavor?
Absolutely! Chocolate, lemon, or carrot cake would all be fantastic. Just keep the frosting light in color for the prettiest pastel finish, and make sure the cake is moist but not overly wet after mixing.
How do I get smooth candy coating?
If your candy melts seem thick, stir in a small amount of vegetable oil or paramount crystals for a silky smooth dipping consistency. Be patient and dip in one steady motion for the best results!
What if I don’t have lollipop sticks?
No worries—you can make “cake truffles” by placing the dipped eggs in mini cupcake liners. They’re just as delicious and extra easy for little hands to enjoy.
Can I color white chocolate instead of using candy melts?
Yes, but you’ll want to use oil-based food coloring to avoid seizing the chocolate. Divide melted white chocolate into small bowls, add pastel coloring a drop at a time, and mix well before dipping.
How far in advance can I make Pastel Easter Egg Cake Pops?
You can prepare and decorate these up to two days ahead of your event. Simply store them in a cool, dry place away from direct sunlight to keep the colors vibrant and the coating intact.
Final Thoughts
Pastel Easter Egg Cake Pops are a joyful, hands-on treat that captures the spirit of Easter in every bite. Whether you’re making them with kids, giving them as heartfelt gifts, or serving them at a festive brunch, their sweetness and charm are sure to win over everyone who tries them. I hope you’re inspired to make your own batch—your spring celebration just got a whole lot more magical!
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Pastel Easter Egg Cake Pops Recipe
- Total Time: 30 minutes
- Yield: Varies, depending on size
- Diet: Vegetarian
Description
Delicate egg-shaped cake pops dipped in pastel chocolate and topped with white sugar pearls. The perfect Easter sweet to share and gift.
Ingredients
Cake Pop Mixture:
- 1 prepared vanilla or funfetti cake
- 1/3 cup frosting
Coating and Decoration:
- Candy melts in pastel colors
- White sprinkles or nonpareils
- Lollipop sticks
Instructions
- Cake Pop Mixture: Crumble cake and mix with frosting. Shape into egg forms and chill.
- Coating and Decoration: Insert sticks and dip in melted pastel coating. Decorate with sprinkles and let set.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking, Chilling, Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg