Easter themed cake pops
Colourful, creative and a real eye-catcher: Our Easter Cake Pops!
Preparation: 1 hour, Cooling: 45 minutes
We promise that these little cakes with their Easter “look” will make your Easter festivities just a little bit brighter! Whether it’s Easter bunnies, chicks or Easter eggs – our chefs at Park Inn by Radisson have let us in on the secret recipe for these little gems. Let your creativity run free and surprise your family and friends at Easter with our funny Easter Cake Pops.
Be forewarned – they can be very addictive!
In order to make the perfect Cake Pop for Easter, you need to start with the right basic Cake Pop equipment. For 18 colourful Cake Pops, you need to have the following at the ready:
- 18 wooden skewers or lollipop sticks
- Hard polystyrene to dry the cakes
- Pointed toothpicks for the fine details
- Rolled fondant in various colours
- Sprinkles in various shapes such as stars, hearts, flowers, pearls, etc.
Let’s get started…
The basis for our Cake Pops is a light sponge cake. It’s best to bake this the day before to make sure that it’s completely cool.
Sponge Cake Ingredients:
125g softened butter
1/4 tsp baking powder
2 tbsp cocoa powder
Preparation of the Sponge Cake:
Pre-heat your oven to 160°C (upper and lower heat). Cream the butter and sugar together and fold in the eggs one at a time. Sift the baking powder and cocoa powder together with the flour and mix in. Stir until you have a smooth batter.
Pour the batter into a round, greased springform baking tin and bake 25 minutes in the pre-heated oven. Allow to cool for approximately 30 minutes. Then turn the cake out onto a cooling rack and allow to cool completely.
Once the cake has completely cooled, it’s time to get on with making the Cake Pops.
Ingredients for 18 Cake Pops:
140g cream cheese (unflavoured)
60g softened butter
70g powdered sugar
A few drops of baking extracts (according to taste)
Cake glazes in various colours (such as Candy Melts):
Easter bunny: white & red
Chick: yellow & orange
Easter eggs: any colour
Preparation of the Cake Pops:
Crumble the sponge cake into small pieces. Mix the butter, powdered sugar, cream cheese and baking extracts for approx. 3 minutes with a hand mixer. With a spoon, slowly mix the resulting cream bit by bit into the cake crumbs. Use just enough of the cream so as to make the mixture mouldable. The mixture shouldn’t be so wet that it sticks to your hands while moulding it.
Divide the mixture into 18 portions and mould them. We suggest two shapes:
Round: Chick and Bunny
Oval: Easter eggs
Let the forms cool for approx. 30 minutes. In the meantime, chop up the glaze chips and melt them with the coconut oil over a pot of hot water. One by one, dip the wooden skewers approx. 1cm deep into the glaze and stick them into the formed cakes. Set them on a plate and allow to cool another 15 minutes.
Dip a Cake Pop in the yellow, liquid glaze at a slight angle and turn it until covered. Knock off any excess glaze and decorate the chick immediately with sprinkles. Use flowers or stars for the feet. You can make the wings out of yellow rolled fondant or use white fondant and colour it with the glaze. The same goes for the beak. Naturally, you can use orange fondant or orange-coloured glaze for this. Use a toothpick and a bit of black and white glaze to draw the eyes. If you like, you can even give the little chick some flower sprinkles for a hat.
Decoration: Easter Bunny
You will also need fondant for the bunny. For best results, roll it out to 0.5cm thick and cut out the little bunny ears. You’ll also need 3 little balls (eyes and nose) and 2 slightly larger ones (cheeks). Now dip the Cake Pop in the white glaze at a slight angle and turn it until covered. Then place the ears, eyes and nose. Use the pink glaze to paint in the inside of the ears and colour the nose. Dip a toothpick in the black and white glaze to draw the eyes and whiskers. If you like, you can add flower sprinkles to decorate the bunny ears, too.
Decoration: Easter Eggs
Dip the Easter Egg Cake Pops into the liquid glaze (of any colour) at a slight angle and turn it until covered. As long as the glaze is still wet you can decorate it with any sort of sprinkles you like. With the help of a toothpick, you can add stripes or polka dots on your Easter egg. Be creative!
Do the same with all the rest of the Easter Cake Pops. Stick the Cake Pops into the polystyrene and allow to dry. That’s all there is to these little bits of Easter joy!
One more hint: If you would like to give away your Easter Cake Pops, just pack them in a clear plastic gift bag and tie them with colourful ribbon.
Have fun baking, enjoying or gifting your Cake Pops!