Instead of opting for standard Easter chocolate eggs, try making these cake pops.
- Preheat the oven to 180C. Grease and line the base of a 20cm round (base measurement) cake pan with baking paper.
- Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and cocoa powder and stir until just combined. Spoon into the prepared pan and smooth the surface.
- Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely.
- Break the cake into small pieces and transfer to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl.
- Place the cream cheese and icing sugar in a food processor and process until smooth and combined. Add to the cake crumbs and stir until well combined.
- Line an oven tray with baking paper. Roll tablespoonsful of cake mixture into oval-shaped balls and place on the prepared tray. Loosely cover with plastic wrap and place in the fridge for 1 hour or until firm.
- Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts. Add the oil and stir to combine. Spoon half of the chocolate into a second bowl. Tint one portion with the blue colouring gel and the remaining portion with the pink colouring gel.
- Dip the end of 1 lollypop stick in chocolate then insert into the bottom of a ball. Return to the tray. Repeat with remaining cake balls.
- Dip 1 cake pop into the blue melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Lightly sprinkle with green glitter. Insert the cake pop in the polystyrene to stand upright. Repeat with half the remaining cake pops. Dip the remaining batch in the pink chocolate and sprinkle with pink glitter. Set aside for 15 minutes or until firm.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set