Easter Cake Pops Recipe

Name: Easter Cake Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 ounces Stork Tub; 7/8 cup caster sugar; 2 eggs medium; 1 1/8 cups self raising flour sieved; 1/2 teaspoon baking powder; 1 2/3 cups icing sugar sieved; 3 ounces Stork Tub; 1 tablespoon milk; 1 teaspoon vanilla extract; 1 1/8 cups white chocolate melted; sprinkles Multi coloured cake

Servings: persons

1
Place all cake ingredients in a mixing bowl and beat together until smooth.
2
Place mix in a greased and bottom lined 20cm (8 inch) cake tin and bake in centre of pre-heated oven at 180u00b0 C, 160-170u00b0 C fan oven, Gas mark 4 for 25-30 minutes. Cool on wire tray. If you have a cake pops machine, place teaspoons of the mix in the preheated machine for around 4 minutes or according to manufactures guidelines. Omit stages 3 and 4.
3
Make up the icing by beating together the icing sugar, Stork, milk and vanilla essence until smooth.
4
Crumble the cake into fine crumbs and mix with the icing. Form into walnut size balls.
5
Dip the ends of lolly pop sticks into the melted chocolate and insert into the cake pops and leave in the refrigerator to chill for 30 mins.
6
Carefully dip the cake pops into the melted chocolate and roll in the cake sprinkles. Stick the pops into a piece of polystyrene and chill for a further 30 mins before serving

932

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 ounces Stork Tub, 7/8 cup caster sugar, 2 eggs medium, 1 1/8 cups self raising flour sieved, and more.

Yes, Easter Cake Pops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easter Cake Pops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions