BUNNY CAKE POPPERS
An Easter must, our strawberry cake is transformed into sweet and tasty bunny pops courtesy of strawberry frosting, pink candy melts and candy sprinkles.
Provided by Brooke Lark
Categories Dessert
Time 2h15m
Yield 15
Number Of Ingredients 9
Steps:
- Make and bake cake mix as directed on box in 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
- With fingers, crumble cake into fine crumbs into large bowl. Add 1/4 cup of the frosting; with fork, work frosting into cake crumbs. Continue to add frosting by tablespoonfuls as needed, adding just enough frosting to create a thick, clay-like mixture.
- Shape mixture into 1- to 1 1/2-inch balls; place on sheet of parchment paper.
- Place candy melts in small deep bowl. Microwave uncovered on High 60 to 90 seconds, stirring melted candy until smooth.
- Dip end of each lollipop stick into melted candy, then insert stick firmly into center of 1 cake ball; place on parchment paper. Let stand until candy is hard.
- Meanwhile, microwave chewy candies, one by one, on High 4 to 6 seconds. Roll each candy until flat with rolling pin. When cool, use kitchen scissors to cut candy into 2 small teardrop shapes; pinch ends to create ears.
- For each popper, gently dip 1 cake ball into melted candy; quickly lift and allow candy to drip back into bowl. Turn cake popper right side up, gently press 2 candy ears into top of popper. Carefully attach 2 blue candy sprinkles for eyes and 1 pink candy sprinkle for nose. Gently press cake popper into plastic foam to allow candy to harden.
- Use food-safe marker to draw whiskers and bunny mouths.
Nutrition Facts : ServingSize 1 Serving
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