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How to Make Easter Cake Pops Using Plastic Eggs

Love Keil
Incredibly delicious Easter eggs cake pops, made of delicious vanilla cake and amazing cream cheese cream. These vanilla cake pops are stuffed with 3 yummy jelly beans.
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Cake, Cake Pops, Easter Eggs
Cuisine American
Servings 24


Ingredients YOU will need to make Vanilla Cake:

Ingredients YOU will need to make Cream Cheese Cream:

  • 8 oz. package cream cheese softened
  • 1 cup organic sugar
  • 1 teaspoon vanilla extract
  • 1 cup cool whip
  • pink food coloring optional


  • Preheat to oven to 350F. Grease baking sheet with butter.
  • In a mixing add 1/2 cup butter, 1/2 cup grapeseed oil, 1 cup of sugar, whisk on high until creamy texture.
  • Whisk in one egg at a time. Pour in 1 teaspoon of vanilla extract.
  • In a different bowl combine 3 cups of flour, 1 tablespoon of baking powder and salt.
  • Add 1/2 of the flour mixture into the batter, stir using spatula. Pour in 1/2 of buttermilk, stir using spatula. Repeat this step with rest of the flour and buttermilk. Mix using spatula until everything is combined, try NOT to over mix.
  • Now, pour the batter into the baking sheet, bake for 30-35 minutes or until toothpick comes out clean when inserted in the middle of the cake. Let the cake cool.

How to make Cream Cheese Cream for Cake Pops:

  • Whisk cream cheese with 1 cup of sugar and 1 teaspoon of vanilla extract, until smooth texture. Add 1 cup cool whip and whisk until combined.

How to Make Vanilla Cake Pops:

  • Using hands or food processor, crumble the cake into tiny little pieces. Add cream, mix until combined.

How to make Easter Eggs Cake Pops:

  • Open & wash plastic egg, then wipe it dry and oil it with few drops of oil.
  • Place cake mixture into one half of the plastic egg, press down with a finger, add few jelly beans, add cake mixture into another half of the plastic egg.
  • Close the plastic egg until the extra cake mixture squeeze out. Gently press on the plastic egg and remove the egg cake pop.
  • After all of the cake mixture is gone, place your Easter eggs cake pops into the freezer for about 1 hour. Roll each egg cake pop in your hands one more time to give it a smooth texture.
  • Bring a small pot of water to a boil, place a bowl over and add white chocolate chips, stir until chocolate chips melt all the way. Remove from the heat.
  • Dip one half of the egg cake pop into melted chocolate, shake off extra chocolate and sprinkle with sprinkle, place on a cooling rack or wax paper to let chocolate sit.
  • When the chocolate turns hard dip another side and sprinkle with sprinkles. Enjoy!
  • If using cake pop sticks dip each stick into melted chocolate and inserted into a cake pop. Place it into the freezer until chocolate turns hard.


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