Easter Cake Pops
An Easter must, every bunny is sure to love these cake pops, especially the sweet-tooth scoffer! Madeira cake is transformed into sweet and tasty bunny pops courtesy of buttercream, dipping chocolates and desiccated coconut. Easter made by you, loved by all.
- 600g store bought Madeira cake
- 300g buttercream
- 250g white chocolate
- Various coloured food dyes
- 1 cup desiccated coconut
- White fondant
- Small sugar flowers (approx. 60)
- Cake pop sticks or paper straws
Put the balls into the freezer to set for about 30 minutes.
Push a cake pop stick or paper straw into each cake pop and place in a foam stand.
Melt the white chocolate in the microwave, or over a low heat on stove (do not burn).
Divide melted chocolate into four bowls prepared with colour and mix with a metal teaspoon to combine. Add more colour if required.
Dip the cake pops in chocolate and then into dusting of desiccated coconut.
Shape white fondant into 40 x small bunny ears and then decorate cake pops with bunny ears.
Decorate with sugar flowers so the edge of the ears meeting the cake pop is covered.
