Easter Bunny Cake Pops – Quick and Easy – Adorable and Delicious for Easter (Page 1 ) | May 8, 2023
Annonce:
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Key Ingredients You’ll Need
- Sugar: You will need this to make the cake batter sweet.
- Flour: Will need all purpose flour along with baking powder to allow the cake to rise in the oven.
- cream cheese frosting: You can use my Homemade recipe, then have them shake it.
- melted caramel: You will need white candy melts, but you can use colored ones if you want.
- pink ingredients: I usually pink sugar for sanding With mini pink and white marshmallows.
How to make Easter cake pops
- Prepare the cake batter. Set the oven to 350 degrees. Use parchment paper to line an 8-inch round pie plate. Add the butter in a stand mixer and blend with a paddle attachment for 15 seconds until smooth. Pour in the sugar and combine again for 5 minutes on medium speed until light yellow. One at a time, add the eggs and vanilla and combine over low heat until fully incorporated. In a medium bowl, combine the flour, baking powder, and salt with a whisk. Gradually combine the dry and wet ingredients until fully blended.
- bake the cake. Pour the mixture into the cake pan. Bake for 25 minutes or until a toothpick inserted comes out clean and the cake is lightly golden. Let the cake cool completely for 40 minutes before making the popsicles.
Assembling the cake pops
- Prepare the cake pops. In a food processor, crush the cake or use your hands to break it up into a large bowl. Add the cream cheese frosting and combine until fully incorporated with no visible crumbs. Divide cake with a medium cookie scoop and roll into balls by hand.
- Make the bunny ears. Shape small amounts of the cake mixture into a ball before shaping into a sausage. Shape it into the ear with your fingers and place it on top of the cake pop. Do the same for the second ear and repeat until you have enough for each cake ball. Place the prepared balls in an airtight container and place in the freezer for 15 minutes to chill.
Decorating the cake pops
- Melt the caramel. Add candy melts to a small deep heatproof bowl. Melt in the microwave in 20 second intervals making sure to mix between each increment. Once the balls are cold, take them out of the freezer and place them in the fridge. Take one of the cake pops out of the fridge and be sure to keep the others in the fridge while you work. So just one cake pop at a time.
- Dip Cake Pops. Place one end of the lollipop stick in the hot chocolate and push it into the bottom of the bunny cake ball. Coat the entire ball with the chocolate, ear side down. Make sure no cake is showing and let the excess drip into the bowl. Stick the stick into a block of foam to keep it stationary and allow it to harden. Continue with the other balls. Melt the chocolate if necessary to allow for a smooth coating in 20 second intervals. Once the balls are coated and hardened, it’s time to add the decorative details.
- Decorate the cake pops. Add lines in the ears with the melted chocolate using a pastry bag or cocktail stick. Once added, immediately dust with a little pink sanding sugar. Add the feet at the base of the ball with the piping bag or cocktail toothpick. Sprinkle with more sanding sugar on the top and bottom of the feet.
- Draw the eyes with a black edible food marker. Cut the bunny nose out of a pink mini marshmallow using kitchen shears or a small knife. Attach to the face with some hot chocolate.
- Draw the bunny’s mouth with the food marker. Use some chocolate to add a mini white marshmallow in the back for the tail. Use a cocktail stick to make the tail look furry with a bit of chocolate. Let it harden and serve. Enjoy!
Variations for Easter Cake Pops
You can use some of the options below to modify the recipe to your liking.
- Use food coloring to tint the candy melts to make bunny cake pops pink, purple, blue, or green.
- Use any cake flavor you like! I use homemade vanilla, but any kind will work. You can use:
- You can also use any type of frosting. Personally, I use my Homemade Cream Cheese Frosting because it’s simple and quick to make, especially when I want to make a large batch of these.
tips and tricks
- Make sure your cake is crumbled properly to ensure the frosting is incorporated and holds together well.
- If the melted caramel becomes lumpy, you can add a bit of coconut oil until it becomes a thinner consistency.
- I like to use a small, deep glass for dipping. Make sure it’s heat resistant!
- Make sure the chocolate is completely hardened before drawing the facial features with the edible marker.
- Place leftovers in an airtight container for the best storage method. These will keep for 1 week in the fridge or 2 days at room temperature.
More Easter recipes:
- Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper. In a stand mixer fitted with the paddle attachment, beat the butter for 15 seconds until smooth, then add the sugar and beat on medium speed for 5 minutes until light yellow. Add vanilla extract and eggs 1 at a time and mix on low speed until just combined. Whisk together the flour, baking powder, and salt in a medium bowl. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Transfer the dough to the prepared cake pan. Bake for 25 minutes or until a toothpick inserted comes out clean and the cake is golden brown. Let the cake cool for 40 minutes before making the cake pops.
- When the cake is cool, you can use a food processor or your hands to create pieces of cake in a large bowl. Next, add the cream cheese frosting and mix to combine with the cake crumbs. The mixture should hold together securely with no dry crumbs visible. Using a medium scoop portion of cookie, pop the cake and form round balls with the mixture between the palms of your hands.
- Create ears by molding a small amount of the mixture into a ball, then rolling the ball into a sausage shape. Shape it into a rabbit ear and mold it with your fingers in the cake pop. Repeat with the second ear. Continue with the remaining cake pops and transfer to a bowl and chill in the freezer for 15 minutes.
- In a small, deep microwave-safe bowl, melt the candy melts in 20-second increments until smooth, stirring between heatings. When the cake pops are cold, take them out of the freezer and transfer them
- to the refrigerator. Remove one cake pop from the fridge (let the others cool while you work in 1 at a time).
- Dip a lollipop stick into the warm chocolate, then insert it into the bunny’s base. Next, dip the entire lollipop into the chocolate with the ears facing down until the lollipop is completely covered. No cake should be exposed. Allow excess chocolate to drip back into the bowl. Insert the stick into the foam block to allow the chocolate to set. Repeat with the remaining cake pops, melting the chocolate in 20-second increments as needed to ensure a smooth application. Once all the cake pops have been coated and done, it’s time to add the details.
- Using a pastry bag or cocktail stick, line the ears with melted chocolate, then immediately dust with pink sanding sugar. Next, use a pipe or use a cocktail stick and add pies to the bottom of the cake pop. Add some sanding sugar to the top and bottom of the legs. Using an edible ink marker, add eyes to the cake pop. Use kitchen shears or a small knife to cut a rabbit nose out of a mini pink marshmallow. Attach it to cake pop with some hot chocolate.
- Use the edible marker to complete the drawing of the bunny’s mouth. Finally, add a small amount of chocolate to the bottom back of the cake pop and add a mini white marshmallow to create a bunny tail. Use a cocktail stick
- to coat the marshmallow with chocolate and add a “furry” texture. Let the cake pops set and enjoy!
My aunts used to whip this up, and I thought it was gone for good. But guess what? Found it, and it’s even yummier
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