Spring into Easter – cake pop style!
Celebrate spring with your own Easter egg cake pops.
What comes to mind when you think of spring?
For me, it’s epitomised by Easter – the clocks have gone forward, the nights are lighter and the temperature has started to creep higher up the thermometer (and let’s not forget the Easter bunny and his mountain of chocolate).
So when I was challenged to make some spring-themed cake pops, the first thing that sprang to mind (excuse the pun) was Easter. I thought it’d be fun to create some Easter egg-style cake pops.
I used the cake pop recipe that I had last published on The Brat Race (minus the mini Smarties this time).
When it came to rolling the cake mixture into balls, I used an extra-large amount of mixture and formed what I hoped looked like eggs. Because of their shape, I had to lie them onto a greaseproof paper-covered plate and slide the melted chocolate-topped cake pop sticks into them sideways, rather than from the top.
Then, they went into the fridge for hours to help them set (I still advocate popping them into the freezer for 20-30 minutes or so, but I didn’t have space this time around).
Next it was onto the decorating. I used both melted chocolate and colour melts.
First, the cake pops were completely dipped into a pot of either chocolate or colour melts (various colours were used as you can see from my photos) and left to set. Some were then partially dipped again, using different colour melts.
I experimented as I went: some were dipped into more than one colour and some were topped with sprinkles while others were completely covered.
For others, I used various pots of colour melts to decorate some of the cake pops like you would an egg at Easter time, with colourful lines and spots (I used the thin, sharpened end of a wooden skewer to do this).
I also found some edible pink and white pearls in my cupboard and decorated one of the cake pops with them.
I also made a couple of ‘regular’ (spherical) cake pops, which I attempted to turn into 2 animals that always make people think of spring – a chick and a lamb.
They were covered in melted yellow and white colour melts respectively and icing was used for their eyes and mouths (I kept it pretty basic, but there are some fondant icing decorating techniques to make your decorations look a little more elaborate/professional).
The icing was stuck to the cake pop using melted colour melts. For the lamb, I also covered it with shaved coconut to make it look a little more ‘authentic’.
I learned a few things about cake pops during this challenge:
- Cake pop sticks can only take a certain amount of w8. I had a few of my larger cake pops disintegrate.
- If you’re not careful, your Easter egg cake pops risk looking like big generic lumps of cake on a stick. Don’t overdo it on the mixture.
- Decorating cake pops with a thin skewer is time consuming, but actually rather therapeutic.
- I continue to surprise myself about what I can actually achieve in the kitchen. OK, my Easter cake pops are never going to win any awards, but this time last year I would never have dared give this a go. That alone shows how far I’ve come and I feel really proud of that.
- Making cake pops is a little like wrapping presents – it doesn’t matter how elaborate you make it, people will always want to get to the good stuff in the middle rather than stand back and appreciate the effort that has gone into it. That’s not necessarily a bad thing though.
Please note: I was sent the colour melts and sprinkles as part of the spring-themed cake pop challenge, which was set by Renshaw Baking.