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Easter Chick Cake Pops

Adorable no-bake Easter treats made from moist yellow cake and vanilla frosting, shaped into spheres and dipped in bright yellow candy melts with candy eyes and orange beaks.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12
Calories: 280
Ingredients Method

Ingredients
  

  • 1 box yellow cake mix 15.25 ounces, baked and cooled completely
  • 1/2 cup vanilla frosting 4 ounces
  • 12 ounces yellow candy melts
  • 1 tablespoon vegetable shortening or coconut oil
  • 12 lollipop sticks
  • 24 mini orange candy-coated chocolates or small orange fondant triangles for beaks
  • 24 edible candy eyes

Method
 

  1. Bake the yellow cake mix according to package directions and let it cool completely.
  2. Crumble the cooled cake into fine crumbs in a large mixing bowl.
  3. Add the vanilla frosting a little at a time, mixing until the mixture holds together like dough.
  4. Scoop rounded tablespoons of the mixture and roll into smooth spheres.
  5. Place the spheres on a parchment-lined baking sheet and refrigerate for 20 minutes until firm.
  6. Melt the yellow candy melts with the shortening or coconut oil in 30-second intervals, stirring between each, until smooth.
  7. Dip the tip of each lollipop stick into the melted candy coating and insert halfway into each cake ball.
  8. Dip each cake ball fully into the melted candy, tapping gently to remove excess coating.
  9. While the coating is still wet, attach the candy eyes and orange beak candies. Stand the pops upright in a styrofoam block and let set for about 15 minutes.