I love decorating Easter eggs, but I really don’t care for the hard-boiled eggs themselves. Wouldn’t it be better if there was cake underneath those beautifully-decorated shells? And if perhaps the shell itself was edible, too?
Enter Easter egg cake pops!
Like the basketball cake pops I’ve made in the past, the egg shape lends itself to an easy pop. No extra pieces of candy required, just a whole lotta patience. The baking and dipping steps were the same as for the basketball cake pops, though I used a coffee cup instead of a bowl for the candy melts.
Next came the tricky part — applying the decorations! We used corn starch as glue (with a paint brush) and went to town. The sugar sprinkles were harder to apply than it seemed like they should be. It wasn’t like using glitter over glue on paper, where the glitter sticks only to the glue and shakes off the rest. The sprinkles stuck everywhere! The excess is pretty easy to brush off, though.
A foam block is the recommended and preferred place to stick the pops while working on them, but once again I found myself without one. Greg rigged up a sheet of cardboard over the sink with some holes in it. Perfect!
We’re having a large crowd for Easter tomorrow and definitely didn’t make enough cake pops for all thirty or so people. I guess that means Greg and I have to eat them all ourselves… darn!