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Bunny Cake Pops

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Festive Easter Bunny Cake Pops made with moist homemade vanilla cake blended with cream cheese frosting, shaped into adorable bunnies, coated in white candy melts, and decorated with sweet spring details.

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 mini marshmallows

White mini marshmallows

Black edible food marker

Instructions

  1. Preheat oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
  2. Beat butter in a stand mixer for 15 seconds until smooth. Add sugar and beat on medium speed for 5 minutes until light and fluffy.
  3. Add vanilla extract and eggs one at a time, mixing on low speed until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients and mix just until combined.
  5. Transfer batter to prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for 40 minutes.
  6. Crumble cooled cake into a large bowl. Add cream cheese frosting and mix until a dough-like consistency forms with no dry crumbs.
  7. Scoop and roll mixture into balls. Shape small pieces into ears and attach two ears to each ball, smoothing gently. Freeze for 15 minutes.
  8. Melt white candy melts in a microwave-safe container in 20-second intervals, stirring until smooth.
  9. Dip a lollipop stick into melted candy and insert into each bunny base. Dip entire cake pop into melted candy, coating fully. Let excess drip off and place upright in a foam block to set.
  10. Once set, decorate ears with melted candy and pink sanding sugar. Add feet details with candy melts and sanding sugar.
  11. Draw eyes and mouth with edible marker. Cut a small pink marshmallow for the nose and attach with melted candy. Attach a white marshmallow tail and texture lightly. Let set completely before serving.

Notes

Ensure cake pops are not too cold when dipping to prevent cracking.

Dip sticks in melted candy before inserting to secure them.

Add extra frosting if mixture feels too dry.

Use oil-based food coloring to tint candy melts.

Store in refrigerator up to 5 days or freeze for longer storage.

Let cake pops sit at room temperature 20 minutes before serving for best texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/bunny-cake-pops/