How to Make Easter Cake Pops

Roll the mixture into balls between your palms and shape into egg shapes, approximately 5cm long and 3cm wide.

Place the eggs on a tray or board lined with a piece of greaseproof paper and chill them in the fridge for 1 hour.

Melt the white Deco Melts according to the packet instructions.

Dip the end of a lollipop stick into the Deco Melts and then insert it into the wide end of the egg. Stand each egg cake pop upright in a block of polystyrene (or stand them up in cups of rice) to set.

Dip each cake pop in your choice of coloured Deco Melts, ensuring the cake pop is completely covered. Lightly tap the stick gently and repeatedly on the side of the bowl a few times to knock of excess Deco Melts and ensure a smooth finish.

Top Tip: To make pastel colours, melt white Deco Melts and stir in a few discs of coloured Deco Melts.

Add sprinkles before the Deco Melts sets.

You can drizzle the cake pops with a contrasting colour of Deco Melts, or pipe designs onto the cake pops using Royal icing.

Put 4 or 5 tablespoons of Royal icing sugar into a small bowl and add water, 1 teaspoon at a time, to make a stiff but pipable icing. Add a tiny speck of food colouring if desired, stirring in well.

Put the icing into a piping bag fitted with a small round writing nozzle.

Pipe on zig zags, spots and stripes and leave to set.