Easter Egg Cake Pops

Easter Egg Cake Pops


Ingredients

1 package Oreo cookies (175g)
175 g cream cheese
Lollipop sticks (or wooden skewers with the point cut off)
Sugar Heart Sprinkles or any other sprinkles of your choice
Sugar Icing Flowers (ready made fondant)
Candy Melts
Baking Paper

Method

Grind oreo cookies to fine crumbs in a food processor.

Put crumb mix into a bowl and hand mix in the cream cheese. Knead dough until it has the consistency of play dough.

Roll the dough into egg shapes, then refrigerate them for at least 10 minutes until firm.

Melt candy melts, if mixture is too thick add small amounts of vegetable oil to it.

Dip a small end of the lollipop stick into the melted candy, then put the stick into the top of the Cake pops (half way).

Let the Cake pops rest on a baking sheet so the candy melt sets within the Cake pop.

Dip Cake pop into the candy melts, shake off any excess and then place the Cake pop on a sheet of baking paper to dry. Repeat this process until all Cake Pops are covered in the candy melt mixture.

Attach small hearts and flowers using tweezers to the Cake pop (use any left over candy melt mixture as glue). Repeat this process with all of the Cake pops.

Leave Cake pops to dry.

Equipment

Lollipop plastic covers, to give away
Ribbon for tying, to give away
Mini buckets
Toothpicks
Tweezers
Food processor

Credits: Niner Bakes

Photo Credits: Niner Bakes


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