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Easter bunny cake pops
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Prep Time:
40 minutes
Cook Time:
7 minutes
Total Time:
47 minutes
Delight the kids with Easter sweet treats.
Ingredients:
  • 450g bought butter cake (see note)
  • 62.50 ml vanilla frosting
  • 375g packet white choc melts
  • 30 white marshmallows
  • 30 pink mini marshmallows
  • 8 white mini marshmallows
  • 30 red rainbow choc chips
  • 47.50 gm dark choc melts
Instructions:
  • Crumble cake into small pieces with your hands in a large bowl until finely textured. Add vanilla frosting and use a wooden spoon to combine. Shape mixture into a 10cm disc using your hands.
  • Prepare the baking trays by lining them with baking paper. Roll out the dough between two sheets of baking paper until it is 1.5cm thick. Use a 4cm round cutter to cut out 30 rounds from the dough, rerolling and cutting any excess scraps. Arrange the rounds on the baking trays. Gently press on two sides of each round to shape them into 3cm wide oval shapes.
  • Melt 1/4 cup of white chocolate in a microwave-safe bowl at 50% power for 1 minute, stirring every 30 seconds until smooth. Dip 2cm of one end of a lollipop stick in the melted chocolate, then insert it into the base of one cake. Repeat with the rest of the cakes. Freeze for 20 minutes until firm.
  • Keep 1/4 cup of white melts aside. Place half of the white melts in a microwave-safe mug. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until smooth. Dip half of the cakes, one at a time, into the melted chocolate to coat them completely. Tap the stick on the side of the mug to remove excess chocolate. Insert the stick into a foam block and let the cakes set for 10 minutes. Repeat the process with the remaining white chocolate and cakes.
  • Place the white melts in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute, stirring every 30 seconds with a metal spoon until smooth. Halve the large marshmallows and shape them into ears. Cut the pink mini marshmallows in half lengthways and pinch both ends to create inner ear shapes. Attach the pink marshmallow pieces to the large marshmallows to form ears. Secure the ears to the cake pops with melted chocolate. Cut the white mini marshmallows into quarters and reshape into rounds. Attach two rounds to each cake pop as whisker pads. Place a red choc chip above for the nose, using melted chocolate. Hold until everything is secured.
  • Put the dark chocolate melts in a heatproof, microwave-safe bowl. Heat in the microwave on MEDIUM (50%) for 1 minute, stirring every 30 seconds with a metal spoon until smooth. Dip a toothpick in melted dark chocolate to create 3 dot marks on each white marshmallow round for whiskers and 2 dot marks above the nose for eyes, following the picture as a guide. Allow them to set for 1 hour before continuing (see note).

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