Bunny cake pops recipe

Bunny cake pops

Have fun with the kids this Easter by creating these irresistibly cute and totally tasty bunny pops. So simple and quick to create, with sugary-sweet fondant icing and vanilla buttercream, they’ll made a charming alternative to chocolate. 

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 20 people

Preparation

Put the Maderia cakes, roughly broken up, into a blender and whizz to fine crumbs. Add the vanilla buttercream icing and blend together. Roll into 20 balls, then freeze for 30 minutes.

 

Push a long lollipop stick into each ball and brush with warm apricot jam. Take the white fondant icing and roll small pieces to the thickness of a coin. Use to cover the balls, pressing it round with your fingers. Cut away the excess icing from around the stick.

 

Make ears using pieces of white fondant icing. Take a pack of ready-made pink fondant icing, pull off small pieces and flatten and press onto each ear. Melt the white chocolate; dip the base of each ear in the chocolate, and hold in place on the cake pop until secure.

 

Make a nose from pink fondant, stick on with melted chocolate, and then draw on a mouth and eyes with a black writing icing pen.

 

Put the cake pops in the stand - you'll need a cake pop stand or florists’ foam in cups – to keep them upright. while you make the rest.

 

Chill until ready to serve.

 

Ingredients

2 x 300g Madeira cakes, roughly broken up
300g (10oz) ready-made vanilla buttercream icing
apricot jam, for brushing
1kg (2lb) ready-made white fondant icing
250g (8oz) pack of ready-made pink fondant icing
50g (2oz) white chocolate, melted
black writing icing pen

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Ingredients

2 x 300g Madeira cakes, roughly broken up
300g (10oz) ready-made vanilla buttercream icing
apricot jam, for brushing
1kg (2lb) ready-made white fondant icing
250g (8oz) pack of ready-made pink fondant icing
50g (2oz) white chocolate, melted
black writing icing pen

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Preparation

Put the Maderia cakes, roughly broken up, into a blender and whizz to fine crumbs. Add the vanilla buttercream icing and blend together. Roll into 20 balls, then freeze for 30 minutes.

 

Push a long lollipop stick into each ball and brush with warm apricot jam. Take the white fondant icing and roll small pieces to the thickness of a coin. Use to cover the balls, pressing it round with your fingers. Cut away the excess icing from around the stick.

 

Make ears using pieces of white fondant icing. Take a pack of ready-made pink fondant icing, pull off small pieces and flatten and press onto each ear. Melt the white chocolate; dip the base of each ear in the chocolate, and hold in place on the cake pop until secure.

 

Make a nose from pink fondant, stick on with melted chocolate, and then draw on a mouth and eyes with a black writing icing pen.

 

Put the cake pops in the stand - you'll need a cake pop stand or florists’ foam in cups – to keep them upright. while you make the rest.

 

Chill until ready to serve.