Buttercream & Frosting, Cakes, Desserts, Fruit, Holidays

Easter Springtime Cake Lollipops

April 6, 2012

Happy Good Friday!  And Happy {early} Easter!  Today I have a festive and colorful treat for you – These Easter Springtime Cake Lollipops. 
I’m not going to lie to you, these cake lollipops didn’t come as easy as my other ones do.  I set out to make these incredible cute Easter Egg Cake Pops by Bakerella {the cake pop queen!}.  Everything was going great until I started to dip the cake pops.  After I dipped them and they set and hardened, they weren’t completely smooth and lost their egg shape.  Being such a perfectionist, especially with cake pops, I just couldn’t continue if they didn’t look like eggs anymore.  

So I stopped and went in a different direction.  I nixed the egg idea and went with the traditional round ball.  After re-rolling the balls and letting them slightly chill, I went ahead and dipped the rest of the cake pops.  Then because I still wanted them to be cute and festive, I had some fun with decorating.  

I really liked the way they turned out!  I was in shock.  I thought they were going to be a disappointment.  But they were just the opposite.  This just shows that some of the best creations can come from mistakes. 
And see, I told you I had my share of kitchen mishaps.  They happen, and happen more often than you may think.  But that never stops me.  I always, always, always never give up!  And you shouldn’t either.  Keep your head high and keep baking 🙂.
I hope you have a wonderful Easter weekend!  Enjoy the food, the family, the celebration, and, of course, these cute Cake Lollipops!

Easter Springtime Cake Lollipops
For Printable Recipe, Click here!
Makes: About 40 Cake Lollipops, Depending on the size of each Cake Ball

Raspberry Cake
½ cup Fresh Raspberries
1/3 cup Milk
1 tablespoon Pure Vanilla Extract
1 ½ cups All Purpose Flour
1 teaspoons Baking Powder
½ teaspoon Salt
½ cup (1 stick) Unsalted Butter, at Room Temperature
1 cups Sugar
2 Eggs
1 teaspoons Pink Food Coloring (Optional)
Vanilla Buttercream
1 cup (2 Sticks) Unsalted Butter, At Room Temperature
2 cups Confectioners Sugar
Pinch Salt
¾ teaspoon Pure Vanilla Extract
About 40 Lollipop Sticks
1½ lbs. Candy Coating  (I used Pink, Yellow, and White)
Large square of Styrofoam
Start by making the cake and preheat the oven to 350 degrees F.  Place cupcake liners in a baking pan; Set aside until needed.**
In a food processor, puree the raspberries.  Pour the pureed raspberries into a small bowl, and add the milk and vanilla extract.  Set aside.
In a medium bowl, combine the flour, baking powder, and salt.  Set aside.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy.  Add the eggs and beat until incorporated.  With the mixer on low speed, gradually add half of the flour mixture.  Once the flour has fully mixed in, beat in milk mixture.  Then gradually add in the remaining flour and mix until fully incorporated.  Mix in the pink food coloring, if using. 
Using an ice cream scoop, divide the batter among the cupcake liners.  Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20-25 minutes.  Let the cupcakes cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely. 
**I bake the cake in cupcake form because I believe it’s easier to count how many cake lollipops the cake batter will make (1 cupcake makes about 2-3 cake lollipops).  The cake also bakes faster when it’s smaller in cupcake form instead of a larger cake.  I use really cheap baking liners because I end up throwing them away.  However, you can liberally grease the pan, or use silicone baking cups.
While the cupcakes are cooling, make the buttercream.  Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. 
Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes.  You may need to stop the mixer and scrape down the sides of the bowl a couple times. 
Add the vanilla and whisk until the mixture is light and fluffy, about 3 minutes.  Once the buttercream is creamy and airy, the buttercream is done!
When the cupcakes are done cooling, place a few of the cupcakes in a food processor.  Pulse until the cupcakes are broken down into small crumbles.  Pour the crumbs into a large bowl.  Continue pulsing the remaining cupcakes until there is none left. 
Once all the crumbs are in the large bowl, add the buttercream, starting with ¼ cup.  Stir the buttercream into the cake crumbs until the crumbs have “soaked” up all the frosting and the mixture can hold together.  If the mixture doesn’t hold together, add more buttercream.  Be sure not to add too much frosting – You don’t want the frosting to be too wet, it just needs to be moist enough that you are able to make a ball and it sticks together.   If you do have any frosting left over, you can place it in a sealed container in the refrigerator and use it for later use. 
To make the cake balls, roll small round balls, a little smaller than the size of a golf ball, out of the cake and frosting mixture.  Place the cake balls on a baking sheet.  Once you have finished creating all the cake balls, place the baking sheet in the refrigerator to firm up the cake balls (no longer than 15 minutes).
While the cake balls are in the refrigerator, melt the candy coating.  Place the candy coating in a heatproof bowl and set it over a pot of simmering water.  Stir the candy coating until they have completely melted and are smooth.  Remove the bowl from the pot and place it on the counter.  If using different colors, you can melt them all at once on different pots of water, or you can melt them one-after-another using the same pot of water.  Just be sure to cover the melted candy coating with a foil to keep it warm and melted.
Now you are ready to create your cake lollipops.  Remove the cake balls from the refrigerator and place it next to your bowl(s) of melted candy coating.  Also place the lollipop sticks and Styrofoam next to the candy coating and candy coating.  I think it’s easiest to create an assembly line on the counter – lollipop sticks, cake balls, melted candy coating, Styrofoam.  
To make the cake lollipops, stick the end of a lollipop stick into the melted candy coating (abut ¼ inch up).  Place the stick into the bottom of the cake ball (the flatter, bottom side where it was placed on the baking sheet).  Dunk the cake lollipops into the candy coating until the cake ball is fully covered in the candy coating.  Turn the cake lollipop right side up and carefully tap the excess candy coating off of the cake lollipop.  Place the cake lollipop stick into the Styrofoam to harden.  If you are adding sprinkles to your cake lollipop, sprinkle it over the top of the cake pop before placing it on the Styrofoam.  Or if you want to add decoration like I did, leave them plain.
Finish with the rest of the cake lollipops.  Allow them to completely harden before decorating.  To decorate the cake lollipops like I did, use a little dot of candy coating to press on the flower sprinkles.  To cover the top of the cake lollipop with sprinkles, dip the top of the pop into the melted candy coating and them immediately into the sanding sugar/sprinkles.
To serve, place the lollipops in a short cup, mug, or bowl.  Or just lay them on a plate.  These last up to 7 days in a sealed container.  Enjoy!
Cupcake recipe adapted from Sprinkles Cupcakes, via Martha Stewart.  Cake Lollipop idea from Bakerella.  Method from my own experience. 

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  • Blog is the New Black April 6, 2012 at 10:43 am

    Adorable!

  • bakeyourday April 6, 2012 at 12:38 pm

    These are adorable, I love the bright colors! Happy Easter to you, Krissy! xoxo

  • Averie Cooks April 6, 2012 at 3:13 pm

    When I saw these on your instagram I was in cake pop eating heaven 🙂

  • Julie @ Table for Two April 6, 2012 at 3:21 pm

    these are adorable and i love the colors!!

  • angela April 6, 2012 at 4:00 pm

    beautiful

  • Stephsbitebybite April 6, 2012 at 4:27 pm

    These are so adorable!!

  • Claire Gallam10 April 6, 2012 at 4:30 pm

    these are GORGEOUS!!! You’ve truly mastered the cake pop.

  • Emily @ Life on Food April 6, 2012 at 5:09 pm

    I think they look adorable.  Great Easter and Spring treat.  

  • Lauren at Keep It Sweet April 6, 2012 at 6:20 pm

    I love the colors!  Sounds like your change of plan worked out perfectly:-)

  • healthyfoodietravels April 6, 2012 at 6:30 pm

    I looooove cake pops 🙂 These just made my day with their colorful cuteness. Thank you!

  • Medeja April 7, 2012 at 5:02 am

     So colorful and cute! They look awesome!

  • Marcie Robinson April 7, 2012 at 1:10 pm

    These are gorgeous!  You have inspired me to give these a try!

  • ATasteofMadness April 7, 2012 at 5:22 pm

    These look perfect! I don’t think mine would turn out half as pretty as these. They look almost too good to eat

  • Joanne April 8, 2012 at 12:09 pm

    I’d say you turned a potential disaster into a masterpiece! these are the CUTEST.  And the best part is that since they are springtime cake pops, you can eat them all the time. Not just on Easter. WIN.

  • Nikki April 8, 2012 at 9:03 pm

    Awww, even though they didn’t turn out how you originally planned, they are still beautiful! 🙂

  • Anna @ hiddenponies April 9, 2012 at 3:41 am

    These are SO cute and festive, way to adapt 🙂 Happy Easter!

  • ErnestineADavis April 11, 2012 at 2:38 pm

    These look so good!

    http://goo.gl/DLMwN

  • erica April 11, 2012 at 3:43 pm

    How cute did these turn out! Hope you had a fabulous Easter. I am your newest follower. xo

  • Krissy's Creations April 14, 2012 at 9:25 pm

     Thanks for the following!

  • Krissy's Creations April 14, 2012 at 9:26 pm

     Thanks Nikkie!  That makes me feel better 🙂

  • Krissy's Creations April 14, 2012 at 9:26 pm

     Winning! 🙂

  • Krissy's Creations April 14, 2012 at 9:26 pm

     I’m sure they would come out beautiful!

  • Krissy's Creations April 14, 2012 at 9:27 pm

     Thanks so much Claire!

  • MaddyBonnanzio April 18, 2012 at 4:24 am

    So cute!! Love the sugar and sprinkles! They look crazy delicious! I made lamb cake pops recently and would love it if you checked ’em out!

    http://littlelionbakedgoods.com/2012/04/10/easter-lamb-cake-pops/

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