Easter Egg Cake Pops

Directions

1. 1
   Cut 16 slits in the top of a weighted egg carton or foam block. Line a large baking tray with parchment paper.
2. 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. 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. 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. 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.