Cadbury Cake Pops
A moist vanilla cake pop that is infused with cadbury mini eggs is the height of festive deliciousness. Cadbury cake pops are sure to be everyone’s favorite springtime treat!
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You have to give these Cadbury Egg Cake Pops a try!
Listen, I’m going to be throwing a lot of Cadbury mini egg recipes at you this Spring. And while I think you should make all of them, if you’re only going to make one, it should be these mini egg cake pops. You can decorate these however you’d like – making them ultra festive for Easter or simple for a more casual setting. No matter how they look, they’re going to taste divine.
And with my (un)patented easy method for making cake pops, there’s no reason you shouldn’t give these a taste. Here’s what you do: throw AN ENTIRE BAKED CAKE into your mixing bowl straight out of the oven. Mix it with your paddle attachment until a dough forms. Let your dough cool and add in the crushed Cadbury eggs then shape. That’s all there is to it!
Ingredients needed for homemade cake pops
- Vanilla cake mix – Plus any ingredients listed on the box.
- Cadbury mini eggs, crushed – My favorite way to crush Cadbury mini eggs is to put them in a zip top bag and roll over them slightly with a rolling pin. You may want to reserve some additional for garnish.
- Milk chocolate melting wafer – You can use white chocolate wafers if you’d like!
How to make homemade cake pops
- Prepare and bake the cake mix according to the boxed directions.
- Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer.
- Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
- Allow the dough to cool completely.
- Once cooled completely, fold in the crushed cadbury eggs.
- Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
- Place the cake balls on a cookie sheet and then into the freezer to chill while melting the chocolate.
- Once the chocolate is melted, remove the cake balls from the freezer.
- Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
- Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
- Once the chocolate is set, pour the melted chocolate into a tall, skinny jar or glass.
- Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add extra crushed cadbury eggs, if desired.
- Allow the chocolate to set while the cake pop is right side up, I usually poke holes into some Styrofoam to keep them up right.
- Serve as is or package up individually in bags with ribbon if desired.
- Enjoy! Store at room temp for up to 3 days.
How to store my Cadbury cake pops
Once your cake pops have set, store in an airtight container at room temperature for up to 3 days! If you’d prefer, you can also freeze in a ziptop bag for up to 2 months.
How many cake pops can you get out of one cake mix?
This recipe makes 24 cake pops out of one cake mix which means this is great for a crowd and your budget!
Other Sweets to Check Out!
Cadbury Cake Pops
Ingredients
- 1 box vanilla cake mix plus ingredients listed on the box
- 1 cup cadbury mini eggs, crushed
- 12 oz milk chocolate melting wafers
Instructions
- Prepare and bake the cake mix according to the boxed directions.
- Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer.
- Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
- Allow the dough to cool completely.
- Once cooled completely, fold in the crushed cadbury eggs.
- Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
- Place the cake balls on a cookie sheet and then into the freezer to chill while melting the chocolate.
- Once the chocolate is melted, remove the cake balls from the freezer.
- Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
- Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
- Once the chocolate is set, pour the melted chocolate into a tall, skinny jar or glass.
- Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add extra crushed cadbury eggs, if desired.
- Allow the chocolate to set while the cake pop is right side up, I usually poke holes into some Styrofoam to keep them up right.
- Serve as is or package up individually in bags with ribbon if desired.
- Enjoy! Store at room temp for up to 3 days.
- Enjoy! Store at room temp for up to 3 days.
