Happy Easter!

I wanted to highlight two Easter treat recipes that were a hit with all of the kids.  Cake pops are fun, very easy to make, super cute and so tasty.  If you're in a time crunch, the Easter egg cake pops (below) can be made in under 30 minutes.

Happy Easter!

Little Lamb Cake Pop Ingredients:

• 1 box cake mix (cook as directed on box for 13 X 9 cake)
• 1 (16 oz) can frosting
• Wax paper
• White candy melts
• Sugar pearls (or white jimmies) 
• Licorice-flavored gumdrops, cut in half (heads)
• Licorice sticks, cut into 1/2-inch long strips and then in half (legs)
• Tiny heart sprinkles (noses)
• Rainbow chip sprinkles, pick through for the brown ones (ears)
• Lollipop sticks
• Styrofoam block

Directions:

After the cake is cooked and cooled completely, crumble it into large bowl.  Mix the frosting thoroughly into the crumbled cake.  You do not need the entire can of frosting, so start out by using half of the container, adding as much as you need to obtain a consistency that will allow you to roll into cake balls. 

Roll the mixture into 1-inch balls.  Place on wax paper covered cookie sheet. (Should make 45-50)

Melt the chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)  Dip the tip of your lollipop sticks in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)  Place them in the freezer for a little while to firm up.

Meanwhile, prepare the candy.  Dip the end of a toothpick in the melted chocolate, apply it to the back of a heart sprinkle and attach it on a gumdrop to make the nose.  Using the same toothpick, dip the end into the melted chocolate and dot two eyes.  Place some melted chocolate on the bottom of two brown rainbow chip sprinkles and attach them to the gumdrop to make the ears.  Repeat with the remaining candy until you have about 45 to 50 heads. 

Once the cake pops are firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered, remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. When the candy coating is just about to harden, attach the face and legs and sprinkle the sugar pearl candy all over.  Repeat with the remainder of the cake pops. 

Place in a styrofoam block to dry. 

Enjoy! 

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Easter Egg Cake Pop Ingredients:  

• 1 box cake mix (cook as directed on box for 13 X 9 cake)
• 1 (16 oz) can frosting
• Wax paper
• Styrofoam
• White candy melts
• Lollipop sticks 
• Colored icing, candy decorations, food writing pens, etc.; for decorating 

Directions:

After cake is cooked and cooled completely, crumble into large bowl.

Mix the frosting thoroughly into the crumbled cake.  You may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.

Roll mixture into 1-inch balls and form into egg shapes.  Place on wax paper covered cookie sheet. (Should make 45-50)

Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)  Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)

Place them in the freezer for a little while to firm up.

Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.

Place in a styrofoam block to dry.

Once dry, decorate with icing and allow to dry!

Enjoy!