Easter Egg Cake Balls formed as Easter eggs. Made with cake and frosting (just like cake pops) and dipped into melted chocolate. The eggs rest on top of a handmade chocolate nest.
Easter is a time which I absolutely love and along with Xmas it is very close to my heart, a time of HOPE and remembering what Jesus did for us on the cross.. it also takes me back to my childhood when my parents use to hide Easter Eggs in our garden and we (my siblings and I) would look for them.. oh how I wish I could have frozen some of those moments in time..
I made these cake balls of the leftover cake cut-offs, buttercream & raspberry preserve of the Raspberry White Chocolate Layer Cake I made a few days ago and used the same recipe you would use for cake pops. Basically by crumbling the cake and then adding the vanilla buttercream and raspberry preserve, forming balls (in this case easter egg shaped balls) and dipping them into melted chocolate. Lastly I added a few drops of oil to a tablespoon of dark chocolate (to make it more runny/liquid), and used my painting brush to make splatters on the eggs so that they resemble speckled bird eggs.
Tips for making cake balls /cake pops!
- Only add a little buttercream at a time as a small quantity goes a long way and you want to ensure that your mixture just comes together.
- Freeze your cake balls for about 20 minutes before dipping them into the melted chocolate, this way they keep their shape much better.
- Once the first layer of chocolate has dried, re-coat your eggs for a 2nd time.