Easy Easter Cake-Pops

By: Instant Brands Culinary Team

Easy Easter Cake-Pops
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dessert, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Bake, Omni
cuisine icon Notes
["For an extra special touch to make even the Easter Bunny jealous, shape your cake balls into eggs!"]
cuisine icon Keywords
1-2 hours, 36 pops, american, bake, cake, candy melts or coating, confectioner sugar, cook 30 min, cream cheese, dessert, dessert recipe, easter, easy, french vanilla cake mix, heavy cream or milk, instant omni, large eggs, lemon zest, milk, modern, omni, prep 30 min, pure vanilla extract, recipe, snack, sprinkles, unsalted butter, vegetable oil

prep icon Prep Time
30 min
cook icon Cook Time
30 min

serving icon Servings
36 pops
Ingredients
  • French vanilla cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 7 tbsp unsalted butter
  • 1 1/2 cups confectioner sugar
  • 2-3 tsp heavy cream or milk
  • 1 tsp pure vanilla extract
  • 2 tbsp cream cheese
  • lemon zest
  • 40 ounces candy melts or coating
  • sprinkles
Instructions
  • Whisk the cake mix, 3 large eggs, 1/3 cup vegetable oil, and 1/2 cup milk together in a medium bowl.
  • Pour the batter evenly into a greased cake pan. Place the cake pan on the Instant Omni cooking pan in the oven.
  • Select Bake and set the Omni to 355°F for 30 mins.
  • Once a toothpick inserted into the cake comes out clean, remove the pan and place the cake pan on a wire rack to cool off.
  • With a hand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
  • Add confectioners’ sugar, heavy cream, vanilla extract, lemon zest and cream cheese into the bowl.
  • Start on low speed until the sugar is mixed in, then increase to high speed and beat for 3 minutes.
  • Cut the edges of the cake and place it on a flat tray and crumble the cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together or use your hand until it is completely combined.
  • Use a measuring tablespoon to scoop out and place the mixture on the tray and then roll each scoop into a ball. Place the balls on a lined baking sheet.
  • Refrigerate for 2 hours or freeze for 1 hour.
  • Place the candy melts coating in a cup and microwave it.
  • Remove only 2-3 cake balls from the refrigerator at a time. Dip the stick about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway through the cake ball.
  • Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Shake off the excess coating.
  • Decorate the top with sprinkles and place them upright into a Styrofoam block or box. If you have neither of them, you can use one block of butter.
  • Serve the cake-pops cold.
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