Saturday, April 23, 2011

Eggstrordinary Cake Pops

Every year, I like to make chocolate Easter eggs to give as gifts and this year is no different.  However, instead of a cream filled egg, I chose to make mine cake. According to Wikipedia, the egg "is a pagan symbol of the rebirth of Earth," which I find interesting because yesterday we celebrated Earth Day!  It was later adopted by Christians to symbolize the rebirth of Jesus.

As Christmas and the 4th of July were my mother's holidays to have family over and Memorial Day was Grandma Huekels' day, Easter always meant we would pile into the car and go to Grandma Tierney's house for dinner.  I loved seeing my cousins and sitting around their large dining table, listening to conversations and feeling secure in this tradition our family shared.  That changed when I was eleven and my grandmother passed away, but my mother stepped and started a new tradition.

I've enjoyed making cake pops for awhile and find that they ship better than my cupcakes to family and friends for special occasions.
Who can pass up that little bunny!

I decided to make these chocolate/chocolate--the cake is chocolate and the frosting is chocolate, but I wanted them colorful, so I chose melting chocolate in colors to resembled dyed eggs instead of my usual choice of bittersweet chocolate. (You can find melting chocolate and the 6" Lollipop Sticks at Michael's).  I wouldn't recommend hiding these eggs, but rather make them the centerpiece of your Spring table to celebrate nature's rebirth!

Chocolate Cake
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
3 large eggs
1 cup unsweetened cocoa powder
2 tsp. vanilla extract
2 1/2 cups King Arthur all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk

Preheat oven to 350F-degrees.  Spray a 12" x 17" (or 13" x 18") sheet pan with a nonstick baking spray and set aside.

In a stand mixer, using the paddle attachment, cream the butter and sugars together for 5 minutes or until light and fluffy.  Add the eggs, one at a time, mixing well after each addition.  Add the vanilla and mix until combined.

Place all the dry ingredients into a large bowl and use a wire whisk to blend.  Alternate adding dry ingredients with the buttermilk--starting and ending with dry ingredients.

Spread the batter onto the preparing baking sheet.

Bake in preheated oven 20 to 22 minutes or until the top feels firm to the touch--DON'T OVER BAKE!
Let the cake cool completely before crumbling it into the frosting.

Chocolate Frosting
1 cup (2 sticks) unsalted butter, at room temperature
3 cups confectioners' sugar
1 T Vanilla extract
1/2 cup unsweetened cocoa powder
2 to 3 T milk, if needed

In a stand mixer, using the paddle attachment, cream the butter and sugar until combined.  Add the vanilla and cocoa powder and mix until combined, adding milk to create a creamier frosting.

Crumble the cake and while the mixer is running drop into the bowl.  Continue until all the cake as been mixed into the frosting.
  Use a 2 Tablespoon scoop to measure out cake dough.  Roll in your hands, forming into an egg-shape.
Place on a parchment-lined baking sheet.  Continue until all the dough is used.  Place baking sheet into the refrigerator and let eggs chill for 1 to 2 hours.

Meanwhile, in a double boiler over medium-low heat, place the colored melting chocolate.  When chocolate has melted, turn the burner off.  Remove your eggs from the refrigerator and dip a lollipop stick into the chocolate and push into the bottom end of the egg-shape.
Once you have about a dozen done, start dipping the eggs into the chocolate.
Let the excess drip off and then, use a piece of Oasis to stand your colored eggs into while they dry.
I used four different colors to do my eggs--you'll get about 6 dozen eggs from this batch!

To save the chocolate, scrape onto a wax-paper lined plate to cool until hardened.  Place in a 1-quart freezer bag and seal.  You can re-heat this melting chocolate over and over again.

Not everyone may like hard boiled eggs, but I guarantee these chocolate covered eggs won't get passed up.  Enjoy!


  1. Good morning my dear friend

    How clever you are. I would never have thought you could mold cake dough into an egg. My Eater tradition coming up from now on.. I hope you had a pleasant Easter. Your little Maddie is too sweet for words. I can just see her collecting eggs in the garden like that~ I hope the little King enjoyed his Easter day too.

    My little Olivia made up a song for me which made me smile as she squeeked with her little girly voice...'I love you, the whole world,the whole world, the whole world,.. the moon and back the moon and back...the moon and back (this part can go on forever!) Maybe you can sing it to Ari.

    Love you

  2. These cake pops are not only the most gorgeous bouquet of eggs ever but simply delicious. Thank you so much for our Easter goodies. What a special treat!

  3. Those are beautiful!!! I love the colors...

  4. The Easter egg cake pops were beautiful and so delicious! (Almost too beautiful to eat----notice that I said almost!!) Thank you so much for our Easter goodies---it was indeed a very special treat! Love & Hugs, Barb

  5. such a beautiful and delicious looking treat for Easter! Hope you had a nice one!

  6. Take it from the Smiths - they are beautiful to look at and WERE fantastic to eat!