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HERSHEY'S Easter Cake Pops Recipe

Name: HERSHEY'S Easter Cake Pops Recipe | Recipes
Cook time: 1 min
Total time: 41 min
Yield: 24 cake pops
Ingredients: nonstick vegetable oil spray; 2 cups all-purpose flour (500 mL); 1 tsp baking powder (5 mL); 1 tsp baking soda (5 mL); 1/2 tsp salt (2 mL); 1 1/4 cups sugar (300 mL); 3 large eggs; 3/4 cup unsalted butter, room temperature (175 mL); 1 cup whole milk (250 mL); 1 tsp vanilla extract (5 mL); 1 cup unsalted butter, room temperature (250 mL); 2 1/2 cups icing sugar (625 mL); 2 tbsps heavy cream (30 mL); 1 tsp vanilla extract (5 mL); 1 piece styrofoam; 2 bags HERSHEY'S CHIPITS White Creme Chips (225 g each); food colouring (red, yellow and blue); variety of colourful sprinkles

Details

Time: 41 minutes
Yields: 24 cake pops

These adorable HERSHEY’S Easter Cake Pops are perfect for any Easter celebration and they’re made easy by following our simple step-by-step instructions. Hip-hoppity fun guaranteed!

Ingredients & Directions

Bake Time: 40 minutes
COOK TIME: 1 minute

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

For the cake:
nonstick vegetable oil spray
2 cups

all-purpose flour (500 mL)
1 tsp

baking powder (5 mL)
1 tsp

baking soda (5 mL)
1/2 tsp

salt (2 mL)
1 1/4 cups

sugar (300 mL)
3

large eggs
3/4 cup

unsalted butter, room temperature (175 mL)
1 cup

whole milk (250 mL)
1 tsp

vanilla extract (5 mL)
For the frosting:
1 cup

unsalted butter, room temperature (250 mL)
2 1/2 cups

icing sugar (625 mL)
2 tbsps

heavy cream (30 mL)
1 tsp

vanilla extract (5 mL)
For the cake pops:
1 piece

styrofoam
2 bags

HERSHEY'S CHIPITS White Creme Chips (225 g each)
food colouring (red, yellow and blue)
variety of colourful sprinkles

Directions

Equipment Needed 

Oven

12-inch (32 cm) Springform Pan

Hand Mixer

Wire Rack

Microwave

Sheet Pan

Parchment Paper

Candy Sticks

Styrofoam

Freezer

Glass Measuring Cups

Preheat the oven to 350°F (180°C).

To make the cake, spray a 12” (32 cm) springform pan with nonstick spray.

Sift flour, baking soda, baking powder, and salt into medium sized bowl. Set aside.

Using a hand mixer beat sugar and eggs in a large bowl until light and fluffy, about 2 minutes. Add butter to egg mixture and beat until blended. Add milk and vanilla; beat to blend.

Add dry ingredients and beat to combine. Transfer batter to prepared pan.

Bake for 40 minutes, or until cake tester comes out clean. Cool cake completely in pan on rack.

To make the frosting, using a hand mixer beat together all the ingredients until light and fluffy - about 3 minutes.

Once the cake has cooled, cut it in half and use your hands to break it up into a large bowl. You want it to have a crumb consistency. Add 2 tablespoons (30 mL) of frosting and mix until. combined. It should hold into the shape of a ball if pressed together. If it is too crumbly, add a. bit more frosting.

Take 1 tablespoon (15 mL) of the cake mixture and roll it into a ball in the palm of your hands. Take two fingers and slightly squeeze one end of the ball to form an egg shape.

Melt 1/4 cup (50 mL) of the white creme chips in microwave on high for 30 seconds. Remove and stir to combine.

Dip the tip of each candy stick into the melted chocolate and insert into the bottom of the cake egg pops. Lay these on a sheet pan lined with parchment paper and freeze for 1 hour.

While the cake pops freeze, poke holes in the styrofoam - this will be used to hold the cake pops while the chocolate dries.

Just before you remove the cake pops from the freezer, melt the remaining white creme chips in the microwave on high for 1 minute in a 2 cup (500 mL) glass measuring cup. If you are colouring the white creme, divide the melted chocolate into 4 bowls. Add a few drops of each colour into each bowl, and mix to combine.

Dip each cake pop into the melted chocolate and evenly scatter them with sprinkles. Pop them into the holes in the styrofoam and let set, about 30 minutes.

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