Name: Easter Egg Cake Pops in Phyllo Nests
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: about 4 dozen nests
Ingredients: 1 tablespoon lime zest; 1 teaspoon lime juice; Pinch fine salt; One 16-ounce can vanilla or white frosting; One 16-ounce pound cake; Nonstick canola or vegetable oil baking spray; 4 dozen ready-made phyllo cups or shells; 3 cups white chocolate chips or white candy melting wafers; 2 to 3 tablespoons vegetable oil; Candy sprinkles in various colors; 1 cup shredded coconut; Natural green food coloring

Directions

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38m Easy 99%

CLASS

Special equipment:

wooden skewers, for dipping

Stir the lime zest, lime juice and salt into the frosting in a small bowl.
Crumble the cake into a large bowl; break up large chunks, but don’t crumble it too finely. Spoon the frosting into the bowl 1/2 cup at a time and mix thoroughly until the mixture holds its shape when pinched.
Line a baking sheet with parchment paper. Scoop a heaping tablespoon of cake mixture into your hands and roll it into a ball. Place on the baking sheet and continue with the remaining mixture, then chill the cake balls until firm, about 30 minutes in the freezer or 2 hours in the refrigerator.
Remove the cake balls from the freezer. Roll each ball into an egg shape. Place on the baking sheet so that the egg is standing on its fatter end, pressing it down lightly so that it doesn’t fall over. Freeze or refrigerate the eggs until you’re ready to dip them.
Preheat the oven to 325 degrees F.
Place the phyllo cups on a baking sheet and spray with oil spray. Bake until crisp, about 3 minutes.
Stir together the chocolate chips and 2 teaspoons of the vegetable oil in a medium microwave-safe bowl or other microwave-safe container and microwave, stirring every so often, until completely softened. Stir well until the mixture is smooth, adding the remaining 1 teaspoon of vegetable oil if needed. Allow to cool until just warm.
Place the candy sprinkles into small bowls or shallow dishes (you can do a separate bowl for each color or just do multicolored sprinkles for all the cake pops).
Spear the flat end of an egg cake pop with a wooden skewer and dip the egg into the melted chocolate to coat. Allow the excess to drip off, then dip into or sprinkle with candy sprinkles while the coating is still wet. Place the skewer in a glass so the egg is upright. Repeat with the remaining egg cake pops. If the coating on the completed eggs begins to soften, put them back in the freezer or refrigerator for a few minutes to firm up again.
Place the phyllo cups on a large serving platter. Put the coconut in a bowl and add a few drops of green food coloring, then stir until all the coconut is bright green, adding more food coloring if needed. Place a spoonful or two of the green coconut into each phyllo cup. Remove the eggs from the skewers, then nestle an egg into each cup. Serve immediately or refrigerate for up to 3 days.