Bunny cake pops recipe

Name: Bunny cake pops
Yield: Serves 20 (makes 20)
Ingredients: 2 x 300g Madeira cakes, roughly broken up; 300g ready-made vanilla buttercream icing; apricot jam, for brushing; 1kg ready-made white fondant icing; 250g pack of ready-made pink fondant icing; 50g white chocolate, melted; black writing icing pen

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 this Easter. Please bear in mind that you will need cake pop sticks as well as a cake pop stand, or some florists' foam in cups, to make these sweet treats.

See method

Serves 20 (makes 20)
30 mins to prepare plus 30 mins to chill
410 calories / serving

Shop your ingredients

Regal Sliced Madeira Cake 10 Pieces
2 x 300g Madeira cakes, roughly broken up
£2.90
£0.29/each
Tesco Sweet Fondant Icing Ready To Roll 500g
300g ready-made vanilla buttercream icing
£1.95
£3.90/kg
Tesco Apricot Jam 454G
Aldi Price Match
apricot jam, for brushing
£0.89
£1.96/kg
Tesco White Chocolate Chips 100G
Aldi Price Match
50g white chocolate, melted
£1.19
£11.90/kg
Cake Decor Coloured Writing Icing 76G
black writing icing pen
£2.10
£27.63/kg

Method

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 mins.
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 pound coins. 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.