What’s your favorite Easter candy? One of mine would definitely have to be Robin Eggs (whoppers) If you haven’t had them, (why?) they have candy coated chocolate filled malt balls. They’re decorated to look like different color robin eggs, which are usually a light bluish/green color with dark speckles. They’re absolutely beautiful. These Robin Egg Cake Pops, I have created the look of robin eggs but made them into cake pops! If you like these, check out some other holiday-themed desserts here!
HOW TO MAKE THESE ROBIN EGG CAKE POPS:
For the Cake Pops start out by preparing one box of cake mix according to the directions and set aside to cool. Then prepare the caramel (link) and let it cool until room temperature.
Once the cake is cooled down crumble it until there’s no big pieces but not to the point of fine crumbs. Then stir in the caramel until the mixture looks like dough. Shape into sixteen-eighteen medium-sized eggs or however many you would like.
In a bowl stir white chocolate chips and vegetable oil. Microwave for fifteen second increments while stirring in between until smooth. Add in a few drops of blue food coloring then dip each egg until coated.
In another bowl stir together vanilla extract and cocoa powder until it’s a thin paste. Then fling back the brush to create a speckled look on the cake pops and enjoy!!
- 1 cup sugar
- 1/2 cup butter
- 1/2 heavy cream
In a small-medium saucepan whisk sugar on low/medium heat until melted. the sugar will “pop” or “splatter” and will burn quickly if you don’t keep an eye on it. after sugar has melted, continue whisking until an amber/dark honey color about 5 minutes.
add cubed butter to melted sugar and whisk until fully combined with no sugar lumps. reduce heat and slowly add the heavy cream. whisk until completely combined and remove from heat. caramel will thicken as it cools.
cake mix: you can use whichever flavor you’d like. I prefer to use Betty Crocker Super Moist Chocolate Fudge.
binding ingredient: in this recipe, I used homemade caramel. however, this can be substituted with 1/2 cup of jarred caramel or canned frosting of your choice (duncan hines/betty crocker)
- 1 box cake mix
- caramel, homemade or jar (see notes)
- white chocolate chips
- vegetable oil
- blue food coloring
- cocoa powder
- vanilla extract
- small paint brush
- mixing bowls
- 9×13 baking dish
Robin Egg Cake Pops
- 1 box cake mix see notes
- ½ cup homemade caramel see notes above
- 2 cups white chocolate chips
- ⅛ tsp vegetable oil
- blue food coloring
- 1 tsp cocoa powder
- 1 ½ tsp vanilla extract
- Small stiff paint brush used for acrylic paint
- Prepare the cake according to box directions, set aside to cool. Prepare caramel (or see notes above) and let cool in fridge until room temperature.
- Once cake is cool, crumble cake until there are no big pieces but are not fine crumbs either. Stir in caramel until the mixture starts to slightly resemble cookie dough, should be easily moldable. Shape into 18 medium-sized eggs, about 2 ½ tbsp worth of mixture. Once eggs are shaped, chill in fridge for at least 2 hours.
- In a microwave safe bowl, stir together white chocolate chips and vegetable oil until chips are completely coated with oil. Microwave for 15 second increments while stirring in between until completely smooth. Add in 2-3 drops of blue food coloring or until desired robin’s egg color. Immediately remove cake pop “eggs” from fridge and dip each side of each egg until coated. Set on parchment paper or wax paper until white chocolate hardened.
- In a small bowl stir together vanilla extract and cocoa powder until a thin-paste-like consistency. Dip the paint brush into the mix, holding it 3-4 inches away and using your finger, pull back the bristles and let go to create a spray-speckle look on the cake pop “eggs.”