Ingredients:

  • 1 1/2 cups all-purpose flour (190 g)
  • 1 cup granulated sugar (200 g)
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter, melted and cooled (113 g)
  • 1/2 cup whole milk (120 ml)
  • 2 large eggs (100–110 g)
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup unsalted butter, softened (113 g) or 1/2 cup cream cheese, softened (115 g) — for binder/frosting
  • 1 to 1 1/2 cups powdered sugar, sifted (120–180 g)
  • 1 tsp vanilla extract (for binder)
  • Pinch of salt (for binder)
  • 12 oz (340 g) white candy melts or white confectionery coating or high-quality white chocolate
  • 1–2 tbsp neutral oil (vegetable or coconut oil) to thin coating if needed (15–30 ml)
  • Gel food coloring (pastel pink, yellow, blue, green) — small amounts
  • 24–30 lollipop sticks (4–5 in / 10–12 cm)
  • Sprinkles, sanding sugar, edible glitter, or contrasting colored coating for decoration
  • Parchment paper, styrofoam block, or cake-pop stand to dry
  • Optional: zest of 1 lemon
  • Optional: 1/2 tsp almond extract
  • Optional substitution: cocoa powder for chocolate cake variation

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square or 9-inch round pan.
  2. Whisk together dry ingredients: flour, sugar, baking powder, and salt.
  3. Whisk wet ingredients separately: melted cooled butter, milk, eggs, and vanilla until combined.
  4. Combine wet and dry ingredients until smooth. Pour into prepared pan and bake 22–30 minutes, until a toothpick comes out clean and top is lightly golden. Cool completely before crumbling.
  5. Make the binder/frosting: beat softened butter or cream cheese with vanilla and a pinch of salt until smooth. Gradually add powdered sugar until thick but spreadable; start with 1 cup.
  6. Crumble the cooled cake into fine crumbs in a large bowl. Add 2–3 tbsp binder and mix; add more binder as needed until mixture holds when pinched but is not sticky.
  7. Shape the mixture into egg forms. Option A: portion into ~24 equal pieces (about 1–1 1/2 tbsp each), roll into balls, then taper one end to form an egg. Option B: firmly press mixture into silicone egg mold and freeze 10–15 minutes, then unmold.
  8. Chill shaped eggs on a lined tray for 20–30 minutes until firm.
  9. Insert sticks: slightly melt a bit of coating, dip tip of stick, and push ~1/2 inch (1 cm) into each egg about two-thirds depth. Chill 15–30 minutes to secure sticks.
  10. Melt the white candy melts or white chocolate in short bursts in the microwave or in a double boiler, stirring until smooth. If needed, thin sparingly with 1 tsp oil at a time.
  11. Divide coating into small bowls and tint with gel food coloring to create pastel shades. Use gel coloring only to avoid seizing.
  12. Dip each egg by holding the stick and immersing the egg in coating to fully cover. Tap gently to remove excess and rotate to even the shell.
  13. Decorate while coating is wet: add sprinkles or sanding sugar, or drizzle contrasting colored coating with a spoon or piping bag. Use a toothpick for marbling if desired.
  14. Place pops upright in a stand or on parchment to set. Allow coatings to set fully at room temperature (15–30 minutes) or chill briefly; avoid condensation by not returning chilled pops to warm air immediately.
  15. Store finished cake pops in an airtight container at room temperature up to 3 days (or refrigerate if using cream cheese binder; bring to room temperature before serving).