Looking for a fun and festive treat that’s as cute as it is delicious? These egg-shaped cake pops are made with a moist, spiced carrot cake and dipped in Chefmaster new vibrant, ready-to-heat flavored cake drizzles—perfect ending to your Easter Brunch, for a fun seasonal bakery case display, or just because! Super easy to make using your favorite box of yellow cake mix or by tweaking your personal yellow cake mix recipe. Whether you’re baking at home, running a cottage biz, or stocking your bakery case, these little pops are a total crowd-pleaser.

Ingredients:

1 box Yellow Cake Mix (15.25 oz) – we like Duncan Hines Perfectly Moist Classic Yellow

2 tsp Ground Cinnamon

1 tsp Ground Ginger

1 tsp Allspice

1 cup Water

1/2 cup Vegetable Oil

3 Eggs, Large

2 cups Shredded Carrots

8 oz Cream Cheese Frosting (store-bought or homemade — you do you!)

Chefmaster Flavored Cake Drizzles (for dipping & decorating)

Sprinkles, edible glitter and full-on springtime joy.

Tools & Utensils:

Mixing Bowls

Whisk

Egg molds (optional, but so much easier to use)

Parchment paper (or wax paper)

Baking Sheet

Lollipop Sticks

Preparation:

1.      Prepare and measure all your ingredients.

2.      Preheat your oven to 350°F (or 325°F if you’re using dark or nonstick pans — we don’t make the rules, but we do follow them for even baking).

3.      Bake that cake like you mean it:

o   In a big mixing bowl (bonus points if it’s pastel), combine:

§  Yellow cake mix,

§  Cinnamon, ginger, and allspice (hello, spring spice magic),

§  Water, oil, and eggs

§  And finally — shredded carrots for that legit carrot cake texture

o   Mix it all until it's smoooooth and everything is getting along.

o   Pour into a greased 9x13 pan and bake for about 28–32 minutes. (Or until it smells amazing and a toothpick comes out clean.)

o   Cool completely. No cheating. It has to be cool or the next part turns into a mushy mess.

4.      Crumble & cream cheese magic

o   Cut the cooled cake into small squares and spoon into a large bowl.

o   Add 8 ounces of cream cheese frosting to the crumbs and mix until the texture holds together like soft playdough.

§  If it feels too sticky, chill it for a few minutes. If it feels too dry, add a little more frosting love.

5.      Shape into eggs

o   Roll into little egg shapes — about the size of a ping pong ball but with a gentle oval vibe. You can also use an easter egg pop mold if you have one.

o   Melt Chefmaster Cake Drizzle as directed. Pour into a small bowl.

o   Dip a lollipop stick in melted cake drizzle and gently push into the bottom of the shaped egg.

o   Place on a parchment-lined baking sheet and chill in the fridge for 1 hour or freezer for 15–20 minutes. We want firm, not frozen.

6.      Dip, drizzle, dazzle

o   Remelt Chefmaster Cake Drizzles.

o   Dip the whole cake pop in your chosen color. Tap gently to let the extra coating fall off like winter finally letting go.

o   Drizzle with more colors, toss on some spring sprinkles, and channel your inner 10-year-old decorating Easter eggs.

7.      Let them set (if you can wait)

o   Stick your pops into a styrofoam block or cake pop stand and let them dry completely. Once they’re set, you’ll officially be the hero of the Easter dessert display.

Tips:

• Place Cake Drizzle bottles in glasses of warm water to keep melted while decorating.
• Keep cake pops in the fridge for up to 5 days in an airtight container. Want to prep ahead? Freeze undipped shapes for up to a month. Dip and decorate fresh!