Easter Cake Pops That Make Your Pressure Cooker Work So Good
These Easter cake pops are simply adorable, super tasty, and easy to whip up in time for this year's Easter celebrations! A bouquet of cake pops would make an adorable centerpiece and an easy way for guests to grab one to go!
Equipment
- 1 Lollipop sticks 20 sticks
Ingredients
Main ingredients
- ½ cup salted butter softened
- 2 to 2 ½ cups powdered sugar -
- 1 teaspoon vanilla extract -
- 1 tablespoon heavy cream or milk -
- 15 ounce white cake mix prepared according to package directions
- 10 ounce pastel melting wafers -
- 10 ounce white chocolate melting wafers I prefer Ghiradelli
- Food coloring optional
Instructions
Instructions
- Prepare the white cake mix based on package directions, bake in a 9x13 pan and let it cool completely.
- Crumble the cooled cake into a bowl, then mix in butter, sugar, vanilla, and cream until well combined.
- Roll into balls about one inch in diameter and place on a parchment-lined sheet.
- Chill the balls for 30 minutes until firm.
- Melt pastel melting wafers according to instructions, and insert lollipop sticks into cake balls.
- Dip each cake pop into the melted wafers to coat completely, letting excess drip off.
- Chill the coated cake pops until firm, then serve or package for sharing.
Notes
These cake pops can be stored in an airtight container for up to 4 days. If you need to store them longer, wrap each in plastic wrap and freeze for up to a month.