Easter Egg Angel Food Cake Pops
Turn leftover angel food cake into festive, egg-shaped cake pops filled with chocolate hazelnut spread and adorned with colorful candy melts.
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 angel food cake into very small pieces. Use a hand mixer to combine the shredded cake with the room temperature cream cheese until a crumbly, sticky dough forms.
- Form the sticky dough into egg shapes and chill them for 10 minutes.
- While the pops are chilling, fill a piping bag fitted with a tip with your choice of chocolate hazelnut spread for filling.
- Use the piping tip to pierce the bottom of each egg-shaped dough and squeeze in the chocolate hazelnut spread until the dough starts to swell around the middle. Chill the filled eggs for another 10 minutes.
- Melt one tablespoon of vegetable shortening with 1 cup of white candy melts in a microwave-safe bowl for 45 seconds. Stir until fully combined.
- Roll each egg in the melted white candy melts until completely coated. Chill until the white coating has hardened.
- Fill piping bags with the various colors of candy melts and microwave until melted. Pipe decorations and designs onto the eggs and chill until the candy coating has hardened.
- Serve at room temperature. Store leftovers in the fridge for up to 3 days. Have a happy Easter!
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