Easter Egg Cake Pops

• 1 None egg white
• 1 1/2 cups powdered sugar, sifted
• 1/2 tsp lemon juice
• None None yellow, green and pink food coloring
• None None Easter Egg Cake Pops
• 1 None chocolate cake, frozen
• 1 lb white chocolate, melted
• None None edible sugar flowers, to decorate

1. Cut 16 slits in the top of a weighted egg carton or foam block. Line a large baking tray with parchment paper.
2. Break cake into pieces and process in a food processor. Shape into 16 eggs. Place onto prepared tray, cover with plastic wrap and chill for 3 hours, or until firm.
3. Dip 1 lollipop stick into melted chocolate then push about halfway into an egg-shaped cake. Return to lined tray and repeat with remaining pops.
4. Dip each cake pop into melted chocolate then transfer to egg carton. Let set. Re-dip cake pops in chocolate then let set.
5. Meanwhile, for the royal icing, lightly whisk egg white in a small bowl. Add powdered sugar, 1 tbsp at a time. When icing reaches firm peaks, use a wooden spoon to beat in lemon juice. Cover tightly with plastic wrap until ready to use. Divide into 3 bowls and color with food coloring. Transfer to piping bags and use to decorate cake pops along with edible flowers.

egg white, powdered sugar, lemon juice, coloring, egg, chocolate cake, white chocolate, edible sugar flowers

Taken from recipes-plus.com/api/v2.0/recipes/23994 (may not work)