Easter Egg Pops

Contributed by our good friend Natalie. Check out this recipe and many others on her blog at: nataliewaybakes.com

Makes 35 Cake Pops


1 pkg. Namaste Chocolate Cake Mix
4 eggs
1/2 cup oil
1 cup water
1 to 2 containers Organic Vanilla Frosting, depending on how moist you want your cake pops

4 bags Vanilla Candy Melts
Desired Food Coloring
Sprinkles for decorating

35 Cake Pop Sticks
1 Skewer
1 Large Foam Block (to stand cake pops in)


  1. Make your cake according to the instructions on the Namaste Foods Cake Mix box. When cake is done and cooled, transfer cake to a large bowl and completely crumble with your hands until mixture is very fine. Add 1 container of Organic Vanilla Frosting. If you would like a more moist consistency, add frosting from the 2nd container in 2 tablespoon increments until desired cake texture. Mix cake and frosting completely.
  2. Using a small cookie scoop, scoop cake mixture and roll to form into oblong balls in your hands, then slightly pinch one end of the ball to make an egg like shape. Once formed, place on a cookie sheet lined with parchment paper, and place in the freezer until solid, approximately one hour.
  3. Melt Vanilla Candy Melts in a bowl in the microwave for 30 second increments until smooth (stirring after each increment). Add food coloring and stir again. Using a skewer poke a hole in the bottom of each egg (to prep for cake pop stick) then remove. Dip the cake pop stick into the melted candy and gently press into the hole in the egg. Gently smooth out the melted candy around the hole so it doesn't dry in a large clump around the stick. Set aside to solidify.
  4. Once all eggs have had sticks inserted and solidified, dip each egg into the melted candy twirling stick until cake pop is covered in candy coating. Immediately add your sprinkles (the candy hardens quickly). Gently push the finished cake pops into the foam block to continue drying. Add some ribbon for fun!