Easter Egg Cake Pops - cooking recipe

Ingredients

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

Preparation

Cut 16 slits in the top of a weighted egg carton or foam block. Line a large baking tray with parchment paper.
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.
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.
Dip each cake pop into melted chocolate then transfer to egg carton. Let set. Re-dip cake pops in chocolate then let set.
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.