Easter Egg Cake Pops

• 1 egg white
• 1 1/2 cups powdered sugar sifted
• 1/2 teaspoon lemon juice
• pink food coloring yellow, green and
• cake Easter Egg, Pops
• 1 chocolate cake frozen
• 1 pound white chocolate melted
• sugar edible, 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, powdered sugar, lemon juice, coloring yellow, cake, chocolate cake, sugar

Taken from www.yummly.com/recipe/Easter-Egg-Cake-Pops-1405800 (may not work)