Bunny Cake Pops for Easter


  1. Prepare the cake mix and bake according to the package directions. Remove from the oven and cool completely.
  2. Cut cake into 4 quarters. Transfer 1 quarter to a dish. Using the back of a fork, mash the cake into fine pieces. Add a heaping spoonful of frosting and mix well. 
  3. With slightly damp hands, roll the mixture into bite-sized balls. Transfer to a parchment-lined baking sheet. One-quarter of the cake should make about 8 cake pops. Place the baking sheet in the freezer for about 1 hour or until the cake pops are firm.
  4. Place the white chocolate candy melts in a deep microwave-safe dish. Heat in the microwave in 30-second intervals, stirring in between, until melted. Remove cake pops from the freezer.
  5. Take a lollipop stick and dip one end into the melted chocolate. Insert the chocolate end in the bottom of a cake pop. Now dip the entire cake pop into the melted chocolate. Turn the cake pop right side up and insert it in a piece of Styrofoam or floral foam to dry. Repeat the process for the remaining cake pops.
  6. Dip one end of the candy corn into the melted chocolate and stick it on the head to make an ear. Hold it for a few seconds until set. Repeat for the other ear.
  7. Using a toothpick, dab a small amount of melted chocolate on the centre of the cake pop. Stick a heart-shaped sprinkle on the chocolate to make the bunny’s nose.
  8. Dab a small amount of melted chocolate on both sides of the cake pop at the bottom and attach a jellybean to each side to make the bunny’s feet.
  9. Dab a small amount of melted chocolate on the back of the cake pop and attach a marshmallow for the tail.
  10. Finally, using the black gel icing, dab on 2 small eyes. Repeat this entire process for each cake pop.

Jill Dubien

Sault Ste. Marie, Ontario

Jill blogs at Meet the Dubiens, where she shares lots of fun foods and crafts for kids.

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