Easter Egg Cake Pops

Easter Egg Cake Pops

  • Intermediate
Baking Success Or Baking Mess


2-1/4 cups flour
1/4 cup Fleischmann's® Corn Starch
1 teaspoon baking soda
1/2 teaspoon Fleischmann's® Baking Powder
3/4 teaspoon salt
1-1/2 cups sugar
1-1/3 cups buttermilk OR sour milk*
2 eggs
2 egg whites
1/2 cup Crown® Lily White® Corn Syrup
1/4 cup butter, melted
1 tablespoon Mazola® Corn Oil
2 teaspoons pure vanilla extract
1 teaspoon almond extract

1 cup vanilla buttercream
3 cups candy melts, any colour
Food colouring (optional)
Sprinkles, to finish
24 6-inch lollipop sticks



Preheat the oven to 350°F. Combine flour, corn starch, baking soda, baking powder, and salt in a small bowl; set aside. Whisk sugar, buttermilk, eggs, egg whites, corn syrup, butter, oil, vanilla, and almond extract, if desired, in a large bowl. Gradually stir in flour mixture until smooth. Pour batter into a greased 13 x 9-inch baking pan.

Bake 25 to 29 minutes until a toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost cooled cake with Fluffy Cocoa Frosting or Fluffy Frosting.


Cake Pops:

In the bowl of a stand mixer fitted with the paddle attachment add the cake & buttercream. Beat until evenly combined, about 2 minutes. Shape into evenly sized egg-shaped balls & transfer to a lined baking sheet. Freeze until firm, about 30 minutes.

As the cake balls chill, prepare the coating. Using a microwave or double boiler melt the candy melts & transfer them to a small mixing bowl or measuring cup. Add food colouring if desired.

Insert the lollipop stick halfway through the cake ball. Dip the cake ball in the melted chocolate & finish with sprinkles. Transfer back to the baking sheet until the coating has set.*

*TIP: to ensure an even surface all around, poke the end of the lollipop sticks into an upside-down cardboard box so they can set without resting on one side.

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