Easter Bunny and Chick Cake Pops

My last project/job for this Easter was these adorable bunny and chick cake pops. They may look like they are more for kids, and yes, they were ordered for kids. But when the adults saw them, the Awwwwww… the OH MY GOD…the THEY ARE SO CUTE!!!!! Their hearts melted!

They could be shaped as traditional round cake pops. But I found it more adorable to give them a chubby belly, so I decided to go for egg shape. Remember the elegant Easter egg cake pops?

The bunny was a little tricky. You will have to make sure the ears are 100% attached to the cake balls before you chill them. ¬†And they will have to chill long enough. Otherwise the ears will come off when you dip the cake balls in the Candy Melts. That was my experience which I don’t want you to come across. Besides that, go ahead and make these, and have tons of fun this Easter!

Ingredients (35 to 40 cake pops):
Vanilla Cake
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
1 cup sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup buttermilk
Frosting
1 stick unsalted butter, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
Others
1 bag of yellow Candy Melts
1 tablespoon orange circle flat sprinkles
1 bag of white Candy Melts
1/2 bag of pink Candy Melts
black candy decorating pen

Directions:
To prepare cake, preheat oven to 350F. Grease and line an 8-inch square cake pan.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
In the bowl of an electric mixer fitted with the paddle attachment, mix eggs and sugar until well combined. Gradually add oil and vanilla, mix until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Pour batter into the prepared pan. Transfer pan to oven and bake for 18 to 20 minutes. Let cake cool in pan for 15 minutes. Then invert it onto a greased rack. Let cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla and heavy cream, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To assemble cake pops, prepare two cookie sheets lined with parchment paper.
Break the cooled cake into a few big trunks by hand, place them into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until the big pieces turn into crumbs.
Add frosting gradually into the cake crumbs and blend until the mixture becomes a dough, about 1 to 1 1/2 cups of frosting.
Use a small cookie scoop, roll dough into evenly sized balls (each ball is around 1 1/2 tablespoons). Shape the balls into egg shape, place them on the prepared cookie sheets.
Reserve half of the cake balls for bunny cake pops. For each bunny cake pop, pinch 2 tiny pieces of dough, shape them into two small cones and place on top of the bunny cake ball as ears. Refrigerate all the cake balls for 30 minutes.
To prepare chick cake pops, remove half of the cake balls from the refrigerator. Melt yellow Candy Melts in the microwave gradually, 10 second intervals and stirring in-between. Dip one end of a lollipop stick in the Candy Melts and insert into the cake balls. Set aside for 30 seconds.
Dip each cake ball in and gently tap off excess. Carefully but quickly insert an orange sprinkle in the middle as the nose, and place two more at the bottom as feet. Place cake pop onto a piece of wax paper. Let it dry completely. Dot two eyes above the nose with the candy decorating pen.
To prepare bunny cake pops, remove the remaining cake balls from the refrigerator. Melt white Candy Melts in the microwave gradually, 10 second intervals and stirring in-between. Dip one end of a lollipop stick in the Candy Melts and insert into the cake balls (between two ears). Set aside for 30 seconds.
Dip each cake ball in and gently tap off excess. Place cake pop onto a piece of wax paper. Let it dry completely. Melt the pink Candy Melts in the microwave. Transfer to a piping bag with a small round tip, and pipe ears, nose and feet. Dot two eyes above the nose with the candy decorating pen.

8 comments

  1. These are just too much fun – I love that they’re sit down cake pops (I always struggle with the upright pops). Lovely work!

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