Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Easter Cake Pops

Bring some fun to any table with these bite sized Easter treat.
  • 50 minutes
  • Prep time20 minutes
  • Servings20 portions
recipe image Easter Cake Pops


  • 100 g Stork tub
  • 100 g caster sugar
  • 2 medium eggs
  • 140 g self-raising flour sieved
  • 1/2 tsp baking powder
  • 200 g icing sugar sieved
  • 85 g Stork tub
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 200 g white chocolate melted
  • multi coloured sprinkles
Energy (kcal)144 kcal
Energy (kJ)601 kJ
Protein (g)1.8 g
Carbohydrate incl. fibre (g)26.2 g
Carbohydrate excl. fibre (g)26.0 g
Sugar (g)20.8 g
Fibre (g)0.2 g
Fat (g)3.7 g
Saturated fat (g)2.1 g
Unsaturated fat (g)1.3 g
Monounsaturated fat (g)1.1 g
Polyunsaturated fat (g)0.2 g
Trans fat (g)0.0 g
Cholesterol (mg)17 mg
Sodium (mg)108 mg
Salt (g)0.27 g
Vitamin A (IU)25 IU
Vitamin C (mg)0.0 mg
Calcium (mg)55 mg
Iron (mg)0.44 mg
Potassium (mg)44 mg


  1. Place all cake ingredients in a mixing bowl and beat together until smooth.
  2. Place mix in a greased and bottom lined 20cm (8 inch) cake tin and bake in centre of pre-heated oven at 180° C, 160-170° C fan oven, Gas mark 4 for 25-30 minutes. Cool on wire tray. If you have a cake pops machine, place teaspoons of the mix in the preheated machine for around 4 minutes or according to manufactures guidelines. Omit stages 3 and 4.
  3. Make up the icing by beating together the icing sugar, Stork, milk and vanilla essence until smooth.
  4. Crumble the cake into fine crumbs and mix with the icing. Form into walnut size balls.
  5. Dip the ends of lolly pop sticks into the melted chocolate and insert into the cake pops and leave in the refrigerator to chill for 30 mins
  6. Carefully dip the cake pops into the melted chocolate and roll in the cake sprinkles. Stick the pops into a piece of polystyrene and chill for a further 30 mins before serving