Here’s how to make the perfect Easter Egg Cake Pops

Method

1. Line a large tray with baking paper.

2. Place cake into a medium bowl; use your fingers to break the cake into crumbs. Melt 1 cup (150g) of the white choc melts in a microwave oven set at 50% power. Heat, stirring every minute, until melted. Pour over the cake crumbs with rind and orange juice.

3. Mix well with a metal spoon. Take tablespoonfuls of the mixture and roll firmly into balls, then shape into egg shapes. Put balls onto the prepared tray.

4. Melt remaining white chocolate melts; add oil and tint with food colour.

5. Dip 1 cake pop into melted chocolate, turning to coat, using 2 small forks to assist. Gently tap on the side of the bowl to remove excess chocolate. Place onto the prepared tray. Repeat with remaining cake pops. Set aside for 15 minutes or until firm.

6. If there’s any remaining melted chocolate, pour into a zip lock bag; snip corner and drizzle chocolate over cake pops. Sprinkle with rainbow sprinkles.