Easter Bunny Cake Pops – Quick and Easy – Adorable and Delicious for Easter

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.

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.

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.

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!