Can you believe that Christmas has come and gone! Winter is waning for us in the northern hemisphere and Valentine’s Day is on our doorstep (I hope you are prepared for it!) The next major celebration we look forward to is Easter. Naturally with Easter we think of Easter Eggs and now we also have the latest candy sensation to enjoy, Easter Cake Pops.

These delicious mouth sized morsels are popular with both children and the child at heart and make a great addition to your Easter treats and baskets.

Essentially there are two steps involved in the making of Easter Cake Pops. The first is the making of the actual cake pop and the second is the decorating of it. Ok perhaps there is a third step, the displaying of it…but in our family cake pops rarely last that long!

Making the cake pops is the easy part. You have two choices here, which I will quickly outline for you.

1. The easiest way is to buy a cake pop making tray/cooker and simply pour the cake mix into it rather than a baking tray. It takes less time and effort to prepare and they cook very quickly, so the kids get their cake pops sooner!

2. If you do not have a suitable appliance then the old fashioned way takes a little longer but you end up with a tastier cake pop in my opinion. To do this, simply bake a cake in a 13 x 9 dish, any flavour you like, my favourite is chocolate!

Once it has cooled you then crumble it, either with your fingers on a blender. Add about 2/3 of a 16 oz tub of frosting and mix, add more frosting if needed.

Using a teaspoon, your aim now is to fashion the mix into “balls” about an inch in diameter. Now they don’t have to be balls exactly and this is where this method is better than the baking in a cake pop dish. You are able to fashion your cake pops into the shape you want. Some can be egg shaped, some can be more shaped like an “oblong”, it’s really up to you. Each batch makes around 40 - 45 cake pops, so perhaps 15 of each shape is good, as you can do different decorations for each.

As you finish each “ball” place them on a baking tray. Wax paper underneath is often useful to prevent them sticking to the tray, and place them in your refrigerator for about 2 hours.

The next stage is to turn these “balls” into easter cake pops by adding a lollipop stick. Again, this is not too difficult. Melt some of your candy and simply dip the lollipop stick in about 2/3 of an inch of so. Then gently push the stick into the cake ball, usually about half way through is good. Place them back on the baking tray and back in the refrigerator for 20-30 minutes… and that’s the end of the first step, making a cake pop!

In my next article on easter cake pops I will be covering the different ways to decorate your cake pops!