Easter Egg Cake Balls

Serves: 48

A fun Easter dessert idea, cake balls decorated as Easter eggs! Put them in a basket and watch them disappear.

You can find a Nordic Ware Cake Pop Pan at Target and the Wilton Candy Melts can be found at Michael's. Buy 2 pans to make it go faster.

Yield: 48 balls
Prep Time:
Cook Time:
Total Time:


1 (16 1/2-ounce) box yellow cake mix
6 ounces plain fat-free greek yogurt (chobani)
1 cup water
2 large egg whites
1 teaspoon vanilla extract
baking spray
48 ounces wilton colored candy melts (assorted pastel colors)


Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.

Combine cake mix, yogurt, water, egg whites, and vanilla in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 10 minutes before opening the pan. After opening the pan, let cool for 10 minutes before removing to a wire rack.

After placing cake balls on a wire rack, repeat with remaining batter. When completely cool, use scissors to cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of a bamboo skewer into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.
To cover the little hole you get from the skewer, dip the stick in the melted chocolate, then onto the hole. Decorate with sprinkles and chocolate drizzles immediately before the chocolate hardens, so the decorations will stick.

Repeat with the remaining balls, decorating with chocolate topping with sprinkles as you dip, before the chocolate hardens, or just drizzle with chocolate if desired.

Makes 48 balls.

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