Remember how much you loved tie dying Easter eggs as a kid? Well, you’re going to love making our Tie Dye Cake Pops even more! Not to mention they taste better, too :) We think these would go swimmingly with a round of Easter Egg Pops and Pretzel Pops. Perfect for a poptastic Easter Brunch! So hop on over to your local craft store and pick up the supplies to make these Easter cuties.
Ingredients (makes between 40 and 50 cake pops in 6 different colors)
– 1 box butter cake mix (bake as directed for a 9” x 13” cake)
– 1 tub vanilla frosting (16 ounces)
– 2 (12 ounce) packages Wilton candy melts
– 6 tablespoons vegetable oil
– Wilton candy gel food coloring
– Cake/cookie/lollipop sticks
– 1 medium-sized basket
– 2 floral foam discs (make sure they fit inside your basket)
– 1 small to medium-sized package of green paper grass
– assorted ribbon to tie bows on your Easter eggs (optional)
Bake your cake as directed, and let cool for about an hour, or until ever so slightly warm to the touch. We’ve found that making cake pops works best when the cake is still a little warm, but not so warm that it melts your frosting.
Transfer to a large bowl. Using a spatula, mix cake until evenly crumbled.
Add approximately 1 cup of the frosting to the cake and mix until completely incorporated. You should be able to take a spoonful of the mixture, roll it into a ball and place a stick inside without having the ball fall apart. If your mixture is too crumbly, add more frosting 1/4 cup at a time. If your mixture is too wet, place in the refrigerator for 15 minute intervals until hardened enough to form cake balls.
Scoop a rounded spoonful of dough. Cup your hand around the dough and spoon, pressing gently to help form the oval shape. Then roll the dough back and forth between your hands until you have a smooth and egg/oval-shaped ball. Place a lollipop stick through the center of the egg, stopping about 3/4 of the way through. Place on a baking sheet and set aside.
Repeat with remaining dough. We only used 15 Easter egg cake pops for the basket, but the mix will make between 40 and 50 pops. If you get tired, just start rolling the extra dough into plain cake balls and freeze for another use.
Place baking sheet full of Easter egg cake pops in the freezer and allow to harden for at least 30 minutes.
Now, time to prepare your basket:
Place the two floral foam disks inside the basket and cover with green grass.
And, finally, the tie dye candy coating:
Place 2/3 cup of candy melts in a small, shallow bowl. Microwave for 30 seconds, stir, then microwave for another 30 seconds and stir until smooth. Add 1 tablespoon vegetable oil to thin the candy coating and stir again until smooth.
Using a knife or spoon, dip utensil into candy gel coloring and then make a few swirls through the candy coating. Don’t mix it too much or your Easter egg cake pops will be one color.
Dip the Easter egg cake pops into the candy coating.
Roll the cake pops until just covered with coating. And don’t worry if the lollipop stick falls out – just dip in the candy coating and re-attach.
Gently roll the cake pops against the side of the bowl to smooth.
Gently push cake pops into foam and set aside to cool, preferably in your refrigerator.
Repeat this process with up to 5 other colors. Note: Not all of your Easter egg cake pops will fit in the basket. After the first batches harden, transfer them to a baking sheet and place in the freezer. Use the basket to let the later batches set up, and then re-arrange your pops in the basket as desired at the end.
Sarah Jones is a native (and proud!) Texan currently living in sunny Palo Alto. Check out Sarah’s baking and cooking recipes at The Purple Mixer.