Easter cake pops

Easter cake pops

1 h
Our delicious Easter cake pops hold orange zest flavour and have a moist crumb. They are dipped in white chocolate and decorated with sprinkles for a festive treat. Their egg shape makes them perfect for Easter celebrations, and the rich, creamy texture combined with the playful decorations make them a hit with guests of all ages.


  • Preheat the oven to 175°C (conventional oven).
  • Whisk butter, sugar, and vanilla sugar until light and fluffy.
  • Add eggs one at a time, whisking between each one.
  • Fold skyr and zest into the mixture.
  • In another bowl, mix flour, baking powder, and salt, then fold it into the batter.
  • Pour the batter into a greased springform tin (20-22 cm in diameter).
  • Bake for 25-30 minutes, then allow the cake to cool completely.
  • Whisk butter, icing sugar, and vanilla sugar until light and fluffy.
  • Crumble the cooled cake into small pieces in a large bowl. Use an electric mixer to turn it into fine crumbs.
  • Add the crumbled cake to the cream and mix until it comes together.
  • Form 20-25 balls, about 30 g each, and let cool for about 30 minutes.
  • Shape the balls into eggs and let cool for 1 hour.
  • Melt chocolate and pour it into a glass.
  • Dip the cake pop sticks in the chocolate and immediately insert them halfway into the top of the egg-shaped cake pops.
  • Dip the cake pops in the chocolate (using the sticks to hold them) and immediately sprinkle with cake sprinkles.
  • Let them dry, standing upright, on a piece of baking paper.

Temperature means everything when you make cake pops. Before you start, make sure all ingredients are at room temperature, especially butter or spread and eggs. This ensures a smoother batter and a more uniform texture in the cake.


Ensure that you cool the baked cake completely before crumbling it into fine pieces. It will make it easier to achieve a uniform texture, which is ideal for moulding into shapes.


Then, before dipping them into the chocolate, cool the shaped balls. It helps them keep their shape and makes the chocolate coating process smoother. If they are too soft, they might fall apart when you insert the stick or dip them in the melted chocolate.


Soft butter or spreadable
130 g
150 g
Vanilla sugar
1 tsp
Arla® Skyr
100 g
Unsprayed orange, finely grated zest
Wheat flour
150 g
Baking powder
1 tsp
¼ tsp
Soft butter or spreadable
115 g
Icing sugar
130 g
Vanilla sugar
1 tsp
White chocolate
200 g
Cake pop sticks
Cake sprinkles

Try our easy recipe for Easter egg cake pops

Try our easy recipe for Easter egg cake pops, where the traditional round shape takes a festive turn. Instead of the classic round balls, these delightful treats are ingeniously shaped like Easter eggs, offering a seasonal spin perfect for springtime celebrations. From the outer chocolate coating to the inner cake base, you get a delightful combination of moist and slightly crisp with a sweet, indulgent flavour.

Cake and cream in a wonderful combination

Enjoy the irresistible pairing of moist cake and rich buttercream. This combination makes each cake pop a decadent experience with a soft, tender base. The buttercream adds a velvety richness, binding the crumbled cake and creating a perfect harmony. Citrus zest and the tangy creaminess of skyr or quark in the cake base introduce a refreshing complexity that cuts through the sweetness. It provides a light, aromatic lift that perfectly complements the smooth, vanilla-infused buttercream, making every bite a rich, yet balanced treat. This wonderful blend of textures and flavours makes our Easter egg cake pops a must-try for anyone looking to add a touch of complex sweetness to their holiday festivities.

Shaped into Easter eggs and covered in white chocolate

You would often associate cake pops with a ball shape, but these Easter varieties are, of course, shaped like Easter eggs, adding a delightful seasonal twist to the traditional treat. Moulding the cake mixture into eggs celebrates the essence of Easter and makes it easy to decorate to fit the holiday theme. The cake pops are dipped in luscious white chocolate, which sets to a smooth, creamy finish. The white chocolate coating complements the moist interior with its rich texture and slightly crisp snap when you take a bite. As an elegantly simple white background, it makes it easy to decorate with your favourite spring colours.

Colourful sprinkles enhance the cheerful look

You can use your favourite sprinkles in various colours, shapes, and sizes. The colourful, decorative sugar bursts easily give your Easter cake pops a cheerful, festive look, making them perfect for your dessert table. Choose between big sugar sprinkles in round shapes, hearts, stars, or moons; whatever you can find that you think fits the theme, and mix these with classic small sprinkles in either one colour or multicolour. On the white chocolate coating, they look beautiful and take the decorativeness of the cake pops to a new level.

A simple but impressive treat for your Easter table

Although we all love an impressive centrepiece, it does not always need to be cake tiers, impressive fondant work, or shiny glazes. Our Easter cake pops are delightfully simple in both flavour and looks. With an easy vanilla cake base, a basic buttercream, a white chocolate coating, and colourful sprinkles, they shine in their elegant simplicity.

Make different variations

Cake pops are easy to vary, so you can try different combinations or create a multiflavoured selection for your guests to choose from. Add lemon zest and poppy seeds to the cake batter for a fresh, spring-inspired flavour, or use a different cake base altogether. For example, use a chocolate cake base instead of vanilla or use a carrot cake recipe for the base and incorporate spices like cinnamon and nutmeg for a warmly spiced cake pop. Coat them in melted dark or milk chocolate instead of white chocolate for a different taste and look or use food colouring to tint white chocolate in pastel shades for a vibrant, festive appearance. After dipping in chocolate, you can roll the cake pops in chopped nuts such as almonds, pistachios, or walnuts or use a variety of freeze-dried berries to add an extra burst of colour and flavour. You can also mould the cake pops into other Easter-themed shapes like chicks, bunnies, or lambs, using fondant or edible decorations to add features. You can also look for inspiration in other cake recipes. For example, take our traditional eggnog cake, spiced ginger carrot cake, tangy lemon loaf cake, or the cake bases in our layered Easter chocolate cake and use these as the base for your cake pops.