Make your Easter even sweeter with these colorful cake pops!
- ¼ cup cream
- 4 oz chopped semi sweet chocolate
- 24 lollipop sticks
- 1 Styrofoam block
- Bake cake per instructions on box.
- Cool completely, wrap and refrigerate overnight.
- If using a round cake pan, cut cake in half, as though you were layering the cake.
- Wrap one layer and freeze for later use.
- Crumble the remaining half of the cake into a bowl, using your hands, until it is finely crumbed.
FOR CAKE POPS ON STICKS
- Heat cream to near boiling and pour over chopped chocolate. Let sit for about one minute before mixing until thoroughly smooth.
- Add the chocolate ganache and Amoretti Cookies and Cream Cookie Spread to the cake crumbs a little at a time, starting with ⅛ cup each.
- Mix until it comes together like a dough. You want the cake to stick together so it will stay on the stick later, but not be too mushy. Keep testing it as you go.
FOR CAKE POPS RESEMBLING EGGS
- For typical cake pops on sticks, roll out little balls of the mix in your hands and place on a sheet pan. Chill for two hours or overnight.
- Dip a popsicle stick into the white chocolate ganache about ½ inch.
- Push the stick into the cold cake pop and lay it on the sheet pan.
- Chill cake pops with sticks for 30 minutes.
- Remelt white chocolate ganache if necessary and dip the cake pops on sticks into it.
- Let excess ganache drip off, gently tapping the stick on your hand so as not to dislodge it from the stick.
- Push the sticks into the Styrofoam block to dry.
- Sprinkle with any decorations you choose: red sugar, blue sugar, sprinkles, or crushed nuts.
- Or drizzle melted chocolate over top of cake pop.
- For cake pops that look like eggs, form some of the cake mixture like small eggs. Chill for two hours or overnight.
- Place the chilled “eggs” on a rack over a sheet pan or parchment paper to catch drips of white chocolate ganache.
- Pour white chocolate ganache over each “egg” and gently run an offset spatula under each one to remove excess ganache.
- Chill for about 20 min. and then glaze again with the melted ganache, running the spatula under each “egg” once again.
- Chill another 20 min. before removing gently to a piece of parchment.
- Melt white chocolate very slowly. Pour ¼ cup into 4 separate small bowls, adding one drop of desired color into each bowl and mixing.
- Make 4 small cornets with parchment paper or use plastic baggies for each color. A very small tip can be cut in the corner of each baggie for piping designs.
- Stripe lines of color on each “egg”, draw flowers, or whatever suits your fancy!
- The parchment cornets can be warmed in microwave as they will harden after a few minutes. Don’t warm more than 10 seconds at a time, checking that the chocolate is soft again.
- Use offset spatula to move “eggs” as the warmth of your hands will melt the ganache as you touch it.
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