Easter Egg Angel Food Cake Pops
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When your coworker comes into the office with an entire leftover angel food cake and says “maybe you can make something with this,” you say “OF COURSE” and then make cake pops out of it. I guess I have a thing for making cake pops around the holidays. Why should Easter be any different?
All you need to make these scrumptious egg-shaped cake pops is your favorite kind of cake, cream cheese, and varying colors of candy melts for decorating the eggs. For some extra (optional) fun, fill the pops with Nutella by using a pointed piping tip on a icing bag.
Easter Egg Angel Food Cake Pops
Ingredients
- 1 angel food cake
- 8 oz cream cheese room temperature
- 1 cup white candy melts + more as needed
- 1 tablespoon vegetable shortening
- 1 cup various colors of candy melts for decorating as desired
- 1 cup chocolate hazelnut spread for filling
Instructions
- Shred the cake into very small pieces. Use a hand mixer to stir in the room temperature cream cheese until a crumbly, sticky dough forms.
- Form the sticky dough into egg shapes. Chill for 10 minutes.
- While the pops chill, fill a piping bag with a tip with your choice of chocolate filling – I used Nutella.
- Use the piping tip to pierce the bottom of each egg and squeeze in the filling until the egg starts to swell around the middle. Chill the eggs for another 10 minutes.
- Melt one tablespoon of vegetable shortening in a bowl with one cup of white candy melts for 45 seconds. Stir until combined.
- Roll each egg in the melted white candy until completely coated. Chill until the white coating has hardened.
- Fill piping bags with the colored candy and microwave until melted. Pipe decorations and designs on the eggs and chill until the candy has hardened. Serve room temperature. Have a happy Easter!
