HERSHEY'S Easter Cake Pops

These adorable HERSHEY’S Easter Cake Pops are perfect for any Easter celebration and they’re made easy by following our simple step-by-step instructions. Hip-hoppity fun guaranteed!

Ingredients

For the cake:

Nonstick vegetable oil spray

2 cups all purpose flour (500 mL)

1 tsp baking powder (5 mL)

1 tsp baking soda (5 mL)

1/2 tsp salt (2 mL)

1 1/4 cups sugar (300 mL)

3 large eggs

3/4 cup unsalted butter, room temperature (175 mL)

1 cup whole milk (250 mL)

1 tsp vanilla extract (5 mL)

For the frosting:

1 cup unsalted butter, room temperature (250 mL)

2 1/2 cups icing sugar (625 mL)

2 tbsp heavy cream (30 mL)

1 tsp vanilla extract (5 mL)

For the cake pops:

1 piece of styrofoam

2 bags HERSHEY’S CHIPITS White Chocolate Chips (225 g each)

Red, yellow and blue food colouring

Variety of colourful sprinkles

Directions

Preheat the oven to 350°F (180°C).

To make the cake, spray a 12” (32 cm) springform pan with nonstick spray.

Sift flour, baking soda, baking powder, and salt into medium sized bowl. Set aside.

Using a hand mixer beat sugar and eggs in a large bowl until light and fluffy, about 2 minutes. Add butter to egg mixture and beat until blended. Add milk and vanilla; beat to blend.

Add dry ingredients and beat to combine. Transfer batter to prepared pan.

Bake for 40 minutes, or until cake tester comes out clean. Cool cake completely in pan on rack.

To make the frosting, using a hand mixer beat together all the ingredients until light and fluffy - about 3 minutes.

Once the cake has cooled, cut it in half and use your hands to break it up into a large bowl. You want it to have a crumb consistency. Add 2 tablespoons (30 mL) of frosting and mix until. combined. It should hold into the shape of a ball if pressed together. If it is too crumbly, add a. bit more frosting.

Take 1 tablespoon (15 mL) of the cake mixture and roll it into a ball in the palm of your hands. Take two fingers and slightly squeeze one end of the ball to form an egg shape.

Melt 1/4 cup (50 mL) of the white chocolate chips in microwave on high for 30 seconds. Remove and stir to combine.

Dip the tip of each candy stick into the melted chocolate and insert into the bottom of the cake egg pops. Lay these on a sheet pan lined with parchment paper and freeze for 1 hour.

While the cake pops freeze, poke holes in the styrofoam - this will be used to hold the cake pops while the chocolate dries.

Just before you remove the cake pops from the freezer, melt the remaining white chocolate chips in the microwave on high for 1 minute in a 2 cup (500 mL) glass measuring cup. If you are colouring the white chocolate, divide the melted chocolate into 4 bowls. Add a few drops of each colour into each bowl, and mix to combine.

Dip each cake pop into the melted chocolate and evenly scatter them with sprinkles. Pop them into the holes in the styrofoam and let set, about 30 minutes.

Makes about 24 Cake Pops.