Ingredients:

  • 200 g (7 oz / 1 cup) Unsalted Butter, softened (for cake)
  • 200 g (7 oz / 1 cup) Granulated Sugar
  • 3 Large Eggs, room temperature
  • 200 g (7 oz / 1 ¾ cups) All-Purpose Flour (Plain Flour), sifted
  • 1 ½ teaspoons Baking Powder
  • 120 ml (½ cup) Whole Milk
  • 1 teaspoon Pure Vanilla Extract (for cake)
  • 115 g (4 oz / ½ cup) Cream Cheese, full-fat, softened (for binder)
  • 55 g (2 oz / ¼ cup) Unsalted Butter, softened (for binder)
  • 1 teaspoon Pure Vanilla Extract (for binder)
  • 250 g (8 oz / 2 cups) Icing Sugar (Confectioners’ Sugar), sifted
  • 680 g (24 oz) White Confectionery Melting Wafers (Candy Melts)
  • 2 tablespoons Vegetable Shortening or Coconut Oil (optional)
  • Oil-Based or Gel Food Colouring (e.g., pink, yellow, blue, green)
  • 3-4 tablespoons Decorative Sprinkles, nonpareils, or edible glitter
  • 24 standard Lollipop Sticks (15 cm / 6 inches long)

Instructions:

  1. Prepare the Cake: Preheat oven to 180°C (350°F). Grease and line a 9x13 inch pan. Cream together the butter and sugar until light and fluffy. Beat in eggs one at a time. Alternate adding the dry ingredients (flour, baking powder) with the milk and vanilla until just combined.
  2. Bake and Crumble: Pour batter into the prepared tin and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely. Once cooled, turn it out, strip off all the crusts, and crumble the cake finely into a large bowl (it should resemble coarse sand).
  3. Prepare the Binder: In a separate bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the sifted icing sugar and vanilla until fully combined to create the frosting binder.
  4. Form the Dough: Add the frosting binder to the cake crumbs, starting with about three-quarters of the mixture. Mix thoroughly using your hands until the mixture is mouldable like firm play-dough. Avoid making it too sticky or wet.
  5. Shape and First Chill: Scoop out portions (about 35-40g each) and roll them into tight balls, then gently elongate and taper the ends to create the classic Easter egg oval shape. Place on a parchment-lined tray and chill for 45 minutes.
  6. Prepare Coating: Melt the confectionery wafers gently in a deep, narrow vessel (mug) using the microwave or double boiler. Stir until completely smooth. If the coating is too thick, stir in 1-2 tablespoons of shortening or coconut oil.
  7. Insert Sticks: Dip the tip of a lollipop stick (about 1 cm) into the melted coating, then immediately insert it halfway into the chilled cake egg. This 'glues' the stick in place. Return the pops to the freezer for 5-10 minutes to allow the glue to set firmly.
  8. Dip the Pops: Working quickly, dip one pop into the melted coating, turning gently to cover completely. Tap the stick lightly against the side of the mug to shake off excess coating.
  9. Decorate and Set: If adding sprinkles, do so immediately while the coating is wet. Place the finished pops stick-up in a Styrofoam block or vase to dry completely. Allow 30–45 minutes for the coating to fully harden before serving.