Easter egg cake pops

Easter inspirations!

For lovers of cake pops and white chocolate: cute Easter egg cake pops!

Basic recipe from over here, but I did add a bit of lemon juice - dunno why, but this taste and scent sort of reminds me of upcoming spring (yay!).

(Big thanks to Wybreda for the idea ;)).

Serves: 20 cake pops. Preparation: ca. 50 min. Refrigeration: 45 min.

Equipment:

- bowl,

- baking tin,

- 2 saucepans,

- mixer (optional),

- 20 lollipop sticks,

- glass or mug (best if narrow at base),

- cling film,

- baking paper,

- teaspoon,

- Styrofoam block

Ingredients:

- 400g of your favourite (dry) cake (it can be sponge cake, chocolate cake, etc.),

- 200g cream cheese,

- 2-3 tbsp lemon juice,

- 250g white chocolate for the coating,

- 1 tbsp sunflower oil,

- sprinkles, ready-to-use icing tubes

Method:

Make some room in your freezer :)

Crumble the cake into a bowl and mix thoroughly with cream cheese and lemon juice (a mixer might come in handy). 

Form the mixture into a ball, wrap it in cling film, and put into the freezer for 15 min.

Line the tray with baking paper.

Take teaspoonfuls of cake and form into balls of about 3 cm in diameter and then roll and flatten them until they resemble little eggs; place them on the tray.

Put the tray into the freezer for 15 min.

Don't they look like small potatoes? ;D 

Fill one pan up halfway with water and heat it until it begins to simmer.

Finely chop the chocolate and put into the other pan, along with the sunflower oil.

Stir the mixture over the pan with gently simmering water, making sure the water is not touching the bottom of the saucepan. Stir until all the chocolate melts.

Pull out the cake balls from the freezer.

Dip the tip of a lollipop stick in the chocolate coating and insert it in the cake balls (a little less than halfway).

Place them again on the tin, and again put them into the freezer for 15 min.

During this time the chocolate coating will probably cool, so you'll have to melt it once more.

Pour the chocolate coating to a glass/mug.

Pull out the cake pops from the freezer and dip them in the coating, NEVER stir, and delicately tap off the excess.

Sprinkle each cake pop immediately after covering them in coating. You can also glue your decorations with icing, once the coating is dry.

Place your cake pops in a Styrofoam to dry completely.

It's best you keep them in the fridge.