Last year, I created these hatching egg cake pops for my pal Vanessa’s baby shower.
They were created to match the invitation and theme of the party. You can read more about the event here.
Well, when I get enough requests for a tutorial I have only one response to that:
You got it dude.
It makes sense. Spring= cute things being born.
Literally, everything about Easter is cute.
Actually, this bunny is not all that cute.
I envision his voice sounding either like Christian Bale’s in Batman or Larry the Cable Guy.
Babies are cute too. So take something cute for Easter, and use that concept for baby showers. Duh.
Here is What You Need For Hatching Egg Cake Pops,
–Â cake, any flavor and frosting if the cake is not moist
(You can use my brownie fudge cake or cheesecake recipe. Just triple the amount when making.)
– blue candy meltsÂ (found here)
(I like using white chocolate. It tastes better and feels less waxy, but it is up to you what you use)
– florist branches (a bunch of sticks I found at Home Goods or Micheal’s)
-Â 1/3 cup of chocolate chips
– 1/2 cup of peanut butter chips
-optional: mini muffin/cupcake pan
Most of these items are also available together in the 1 Fine Cookie Shop
OH… You will also need this very important ingredient. Chow mein noodles, aboutÂ 3/4 cup.
You can purchase them here.
..or click here and scroll down to the chow mein noodle product to locate a store near you.
If you have not had La Choy chow mein noodles you are missing out. I need to buy extra just for snacking because I can’t resist.
To read more about them, you can also visit the website, here.
The folks at The Dish were kind enough to send me a couple of samples of the La ChoyÂ Chow Mein Noodles (there is a heaven). If you would like to know more about The Dish or ConAgra Foods, please visit: http://thedish.conagrafoods.com/
Begin by melting the 1/2 cup of chocolate chips and peanut butter chips together.
You will need 3/4 cup of broken up chow mein noodles. I found them easier to work with this way, but it is not necessary.
Once melted, mix chow mein noodles in until completely coated.
1. Scoop out little mounds onto aluminum foil, create a cavity in the middle of each pile, and a hole in the bottom of those cavities.
2. Press aluminum foil into the cups of a mini muffin or cupcake pan. Dollop a tiny bit of the chow mein noodle mixture into each. Press into the sides, shaping them into cups. Use a lollipop stick or knife to clear out a little hole in the bottom.
Note: You want the hole in the bottom of eachÂ chow meinÂ “nest” for the sticks to slide through.
Tip: Don’t rush. If your noodle mixture begins to cool, just pop into microwave for 5 seconds and stir. I did this in between each cup to make them with ease.
Makes about 9-12 cups depending on how thin you make them.
Optional for the OCD/more particular baker: I only made 8-9 cups and kept leftover noodles. I remelted the mixture (slowly in 5-second spurts) and added a little to the outsides of the cups to add more dimension. Impatient people need not apply.
For the eggs, crumble up your cheesecake or cake into a bowl. I purposely bake my cakes until the toothpick still comes out with little bits of cake when I test it. When it cools the cake is moist enough to use without any frosting.
If you cook your cakeÂ longerÂ so it ends up dry (or use a crappy cake recipe) use a touch of frosting to make it more moldable.
Shape cake crumbs into little rain drops. Then press the tip of the point at the top ever so slightlyÂ to make it more rounded. Check to see if they are small enough to fit into the nests.
Remember, they will be dipped with chocolate so they will increase in girth.
Place cake into fridge to cool for about 15-20 minutes. If you leave them longer, let them warm up slightly to room temp. Sometimes people use cake pops that are super cold, and dip them right away. The result is that they expand as they come in contact with the room temperature and warm chocolate, causing the chocolate shell to crack.
Grab either your lollipop sticks, or floral branches. I found these at Micheal’s (arts and craft store) in the floral section. They are basically decorative branches for the home.
Should you choose to use the branches, snap them to an appropriate length.
Heat your white chocolate coloredÂ in blue, or blue candy melts in a deep bowl or mug. The ramekin I use in the photo is actually not deep enough.
First dip the end of your stick and press it into the bottom of the cake “egg.”
This is the part where it is important to have a deep bowl. The reason? The less you move your pop around, the more likely it will stay on the stick and not fall apart.
You simply want to dunk it in and pull it out.
Allow excess chocolate to drip off.
Optional for the OCD/more particular baker: Â Dip a second time Â once they dry to make them smoother.
Spear sticks into apples, strainer, or styrofoam until pops dry.
Elevate Â two edges of your styrofoam or cooling rack onto boxes of food or books. Place aluminum foil or wax paper on top. Puncture holes through the wax paper, and styrofoam (if using) with a stick.
Place eggs on top. Use a knife to coat inside of nests with a little melted chocolate and drop sticks with cake pops into holes. Â The sticks will go through the other end of the styrofoam or cooling rack.
Short cut: If you don’t want to beÂ bothered with a cooling rack or styrofoam, Â feel free to hold next with fingers and place stick through hole. Hold nest until chocolate has cooled and the egg is stuck to the nest. This won’t work if it is too warm as your fingers could melt the nests.
Optional for the OCD/more particular baker: Melt a darker hue of candy melt than the eggs and mix with vegetable oil. Â Dip a paint brush in and splatter the eggs before placing into nests.
Now, if you want to create the crack for the nesting egg then pipe chocolate, icing, or dab corn syrup into a zig-zag shape down the top of the eggs. Sprinkle disco dust onto zig-zag immediately before it dries.
Stick into the soil of some potted grass and you have yourself a perfect centerpiece.
This little chick didn’t end up all that cute either…
Don’t mess with this chick.
****If you areÂ consideringÂ posting upÂ photos or ideas fromÂ this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others.Â Please see copyright standards in the footerÂ (bottom).
Although the nesting egg cake pop was a concept I came up with, the original cake pop idea probably originated with Bakerella. Please visit her site for an in depth guide to cake pops.
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