Bunny Cake Pops
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Bunny Cake Pops
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These Easter Bunny Cake Pops are festively fabulous and delightfully decadent. Featuring homemade vanilla cake mashed with tangy cream cheese frosting that is shaped into adorable bunnies, dipped in white candy melts, and decorated to look like everyone’s favorite springtime character, these animal cake pops are the weekend baking project you’ve been looking for.
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Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup whipped cream cheese frosting more if needed
- 14 ounces white candy melts
- pink sanding sugar
- pink and white mini marshmallows
- black edible food marker
Instructions
- Preheat oven to 350 degrees. Prepare an 8-inch round cake pan with parchment paper.
- In a stand mixer with the paddle attachment beat butter for 15 seconds until smooth then add sugar and beat at medium speed for 5 minutes until light yellow in color.
- Add the vanilla extract and eggs 1 at a time and mix on low speed until 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 combined.
- Transfer the batter to the prepared cake pan.
- Bake for 25 minutes or until a cake tester or toothpick comes out clean and the cake is golden in color.
- Allow the cake to cool for 40 minutes before making the cake pops.
- When the cake is cool you can either use a food processor or your hands to create cake crumbles 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 cookie scoop portion cake pops and shape mixture into round balls between your palms.
- Create ears by molding a small amount of the mixture into a ball and then rolling the ball into a sausage shape. Shape it into a bunny ear and mold it with your fingers into the cake pop.
- Repeat with the second ear. Continue with the remaining cake pops and transfer them to a container and chill in the freezer for 15 minutes.
- In a small deep microwave-safe container, melt the candy melts in 20-second increments until smooth, stirring in between heating.
- When cake pops are chilled remove them from the freezer and transfer them to the refrigerator.
- Remove a cake pop from the refrigerator (leave the others to chill as you work on 1 at a time).
- Dip a lollipop stick in the warm chocolate and then insert it into the base of the bunny.
- Next dip the entire pop into the chocolate ears side down until the pop is fully coated. No cake should be exposed.
- Allow the excess chocolate to drip back into the container. Insert the stick into the foam block to allow the chocolate to set.
- Repeat with remaining cake pops and melt chocolate in 20-second increments as needed to ensure a smooth application.
- Once all the cake pops have been coated and set it's time to add the details.
- Using a piping bag or cocktail stick add lines on the ears with melted chocolate and then immediately dust with pink sanding sugar.
- Next, pipe or use a cocktail stick and add feet to the bottom of the cake pop.
- Add a little sanding sugar to the top and bottom of the paws.
- Using an edible ink marker add eyes to the cake pop.
- Use kitchen shears or a small knife to cut a bunny nose from a pink mini marshmallow.
- Attach it to the cake pop with a bit of warm chocolate.
- Use the edible marker to complete drawing the bunny's mouth.
- Finally, add a small amount of chocolate to the lower back of the cake pop and add a white mini marshmallow to create a bunny tail.
- Use a cocktail stick to coat the marshmallow with chocolate and add a “furry” texture.
- Allow cake pops to set and enjoy!
Notes
- Expert Tips:
- . Ensure that your cake is properly crumbled with no big chunks and the icing is incorporated evenly.
- , add a small amount of coconut oil and melt until you reach the desired consistency.
- works great for dipping these pops. You need something deep enough to cover the ears and the body, but you don’t want to waste too many melts with a wide bowl!
- before decorating and drawing on the eyes and mouth.
- together until light yellow in color — this helps to give the cake its structure and lightness.
- in a medium bowl prior to adding them to the wet ingredients to ensure even distribution.
- , the cake should be cool before crumbling and mixing with the frosting.
- when dipping cake pops into melted chocolate — it’s much easier and less messy!
- , refrigerate uncoated pops until you’re ready to decorate.
- to attach any bowties, carrots, or other cute bunny accouterments.
- Consistency is key. Ensure that your cake is properly crumbled with no big chunks and the icing is incorporated evenly.
- If your candy melts get lumpy, add a small amount of coconut oil and melt until you reach the desired consistency.
- A small, deep, microwaveable glass works great for dipping these pops. You need something deep enough to cover the ears and the body, but you don’t want to waste too many melts with a wide bowl!
- Be sure that the chocolate is fully set before decorating and drawing on the eyes and mouth.
- Make sure to cream the butter and sugar together until light yellow in color — this helps to give the cake its structure and lightness.
- Whisk together the dry ingredients in a medium bowl prior to adding them to the wet ingredients to ensure even distribution.
- Just like frosting a cake, the cake should be cool before crumbling and mixing with the frosting.
- Use two spoons or forks instead of a candy dipper when dipping cake pops into melted chocolate — it’s much easier and less messy!
- If you are short on time, refrigerate uncoated pops until you’re ready to decorate.
- Use melted chocolate as glue to attach any bowties, carrots, or other cute bunny accouterments.
Nutrition Information
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Calories
216kcal
(11%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
41mg
(14%)
Sodium
139mg
(6%)
Potassium
23mg
(1%)
Fiber
0.2g
(1%)
Sugar
21g
(42%)
Vitamin A
225IU
(5%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 139mg | 6% |
| Potassium | 23mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 21g | 42% |
| Vitamin A | 225IU | 5% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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