Easter Egg Cake Pops

Ingredients

Cake:

2 cup / 500 ml

all-purpose flour

2 cup / 500 ml

granulated sugar

1/2 cup / 125 ml

cocoa powder (Dutch process or natural as preferred)

1 tsp / 5 ml

baking powder

1 tsp / 5 ml

baking soda

1/2 tsp / 2 ml

salt

1 cup / 250 ml

Egg Creations Whole Eggs Original, well shaken

1 cup / 250 ml

avocado or canola oil

2 tsp / 10 ml

vanilla extract

1 cup / 250 ml

hot brewed coffee (or hot water)

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Frosting:

1/2 cup / 125 ml

butter, softened

3/4 cup / 175 ml

icing sugar

1/2 cup / 125 ml

cocoa powder (Dutch process or natural as preferred)

2 tbsp / 30 ml

35% whipping cream

2 tsp / 10 ml

finely grated orange zest (or 1/2 tsp vanilla extract)

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Assembly:

1 1/2 pound / 750 g

candy melts or chocolate wafers, white or coloured as preferred

Vegetable oil shortening (as needed)

24

4 to 6-inch lollypop sticks

Sprinkles, sanding sugar, edible decor or fondant for decorating

Directions

1. Cake: Line two 9-inch/23 cm cake pans with rounds of parchment and grease lightly. Preheat oven to 350°F/180°C.

2. Whisk flour with sugar, cocoa, baking powder, baking soda and salt in a medium bowl until evenly blended. In a separate large bowl, whisk eggs with oil and vanilla until well blended. Whisk in dry ingredients followed by coffee until well blended and no dry pockets remain.

3. Divide batter evenly between cake pans; bake for 25 minutes or until a tester inserted into the centre of cake comes out clean. Set pans on a rack; cool completely. Use 1 cake layer for the pops; reserve or freeze the second layer for a future batch or alternate use.

4. Frosting: Whip butter until creamy. Sift in icing sugar and cocoa; beat on low until combined. Add cream and orange zest; beat until fluffy and well combined.

5. Assembly: Crumble cake layer into the frosting; switch to a paddle attachment and mix on low (or by hand) until well combined. Scoop lightly packed 1 1/2 tbsp/22 ml portions of mixture and form into a compact egg shape. Refrigerate for 2 hours or freeze for 1 hour.

6. Melt wafers according to manufacturers directions. [NOTE: It is important that the melts are the right consistency to coat evenly. The mixture should flow easily off a spoon. If the melted wafers seem too thick, stir in vegetable shortening, 1 tsp/5 ml at a time until the mixture achieves the desired consistency.] Pour some of the melted coating into a tall, heat-proof glass such as a measuring cup. Hold additional melts to rewarm and/or refresh the cup as needed.

7. Working with a few at a time and keeping remaining chilled; dip the tips of lollypop sticks into melted coating then insert into bottom of eggs, about two-thirds of the way in. Dip eggs in coating, being sure to coat all the way to where the stick meets the egg and allowing excess to flow off. If using sprinkles or sanding sugars, add while still wet.

8. Place pops in a Styrofoam block (or use egg cartons, with holes drilled into the bottom); let stand until completely set, at least 30 minutes.

9. Once set, eggs can also be decorated with larger decor shapes or cut-outs of rolled fondant by using a toothpick to dab extra melted coating onto eggs and gently pressing on shapes. Or, for an easy garnish, drizzle decoratively with an alternate colour of melts.

10. Once completely set, cake pops can be wrapped in individually or layered between sheets of parchment in an airtight container. Reserve at room temperature for up to 3 days or refrigerate for up to 1 week.

Tips

1. To make a double batch of pops, simply double the amount of frosting and candy melts and use both cake layers.

2. The cake can be made up to 1 day ahead and reserved at room temperature, covered with a tea towel.

3. As a shortcut, replace the homemade cake with a box mix. Mix and bake, following package directions for 2, 9-inch/23 cm cakes. Use only 1 cake layer and reserve extra for another purpose.

4. For decorating, buy different colours of candy melts or use white coloured wafers and divide portions to tint with gel food colouring.