Go Back Email Link
+ servings
easter chick cake ball on fake grass

Easter Chick Cake Pops

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling and Coating Time: 1 hour 20 minutes
Total Time: 2 hours
Servings: 48 balls
Calories: 226kcal
Author: Emily
These Chick Cake Pops are the perfect dessert for your Easter table and are so easy to make!
Print Recipe




  • Make a boxed cake as directed on the box and allow the cake to cool completely. Once the cake has cooled, cut it into small pieces and place them in a large mixing bowl. Break up the pieces by hand or with a spoon to get small crumbles.
  • Take the container of frosting and mix it into the crumble mixture. This takes a little elbow grease to get it all mixed in. The mixture will be similar to a dough.
  • Prepare a baking sheet with wax paper. Scoop out 1 tablespoon of cake mixture and roll it into a ball between your hands (this is easier if you spray your hands with non-stick spray). Place each ball on the wax paper and continue to make balls with the rest of the mixture.
  • Melt the candy coating in a microwave-safe bowl for 45 seconds. Stir the coating and continue to melt at 20-second intervals until fully melted. You can also use a double boiler on the stove. If you are adding yellow gel food coloring, add it now.
  • Using a long-handled spoon or a dipping stick, dip each ball into the candy coating and coat it completely. Tap off the excess coating and place the ball back on the wax paper. Immediately place two candy eyes, leaves for wings and a beak, and stars for feet.
  • Allow the chicks to set completely before enjoying (you can speed up the process in the fridge).


  • You can use yellow-colored candy melts or vanilla almond bark, whichever you can find. If you use vanilla bark, you will need to add yellow food coloring gel. Don't use a water base color or the bark will seize up.
  • I used a yellow cake mix for these cake balls and a vanilla frosting. You can use any flavor combination that you like including chocolate, spice, and yellow cake to name a few.
  • To keep the mixture from sticking to your hands while forming the balls, spray them with non-stick spray or place a little vegetable oil on your hands.
  • These Chick CakePops will last in the fridge in a covered container for 3-4 days.
  • You can easily cut this recipe in half if you don’t want 48 chicks, make 24 instead!
  • My version of cake pops does not have a lollipop stick on the bottom. I find it easier to make, store and serve. Of course, you can add sticks if you want to.


Serving: 1cake pop | Calories: 226kcal | Carbohydrates: 29.8g | Protein: 0.6g | Fat: 11.9g | Saturated Fat: 6.2g | Cholesterol: 3mg | Sodium: 109mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 26.5g | Calcium: 3mg