Springtime Easter Egg Cake Pops My Easy Pastel Party - Food55

Ingredients

• 1 1/2 cups all-purpose flour (190 g)
• 1 cup granulated sugar (200 g)
• 1 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, melted and cooled (113 g)
• 1/2 cup whole milk (120 ml)
• 2 large eggs (100–110 g)
• 1 1/2 tsp pure vanilla extract
• 1/2 cup unsalted butter, softened (113 g) or 1/2 cup cream cheese, softened (115 g) — for binder/frosting
• 1 to 1 1/2 cups powdered sugar, sifted (120–180 g)
• 1 tsp vanilla extract (for binder)
• Pinch of salt (for binder)
• 12 oz (340 g) white candy melts or white confectionery coating or high-quality white chocolate
• 1–2 tbsp neutral oil (vegetable or coconut oil) to thin coating if needed (15–30 ml)
• Gel food coloring (pastel pink, yellow, blue, green) — small amounts
• 24–30 lollipop sticks (4–5 in / 10–12 cm)
• Sprinkles, sanding sugar, edible glitter, or contrasting colored coating for decoration
• Parchment paper, styrofoam block, or cake-pop stand to dry
• Optional: zest of 1 lemon
• Optional: 1/2 tsp almond extract
• Optional substitution: cocoa powder for chocolate cake variation