Easter is one day ahead and I wanted to make something special for my family, so I made some coconut and bunny cake pops and guess what: Eve just had her first bunny cake pop – she ran around giggling with the lollipop stick in her hand – it was just too adorable. ❤
One of the reasons I am doing this food blog is taking my cooking skills to the next level and to achieve this goal I took a cake pop workshop. I was totally inspired by Julie’s Pop Bakery – according to the motto “great to eat and fun to make” Julia and her mom Sonja offer workshops and you can order any kind of cake pops online. At the workshop itself they showed us what it all needs to make cake pops – it was a wonderful Sunday activity. Doing all the decoration is not that kind of rocket science as I thought – although it is another story doing them at home all by myself – it needs a lot of organizing and planing in advance. Really helpful was also their book where they showed all kind of decoration variations – you can order it HERE.
Cake pops are tiny covered sweets made of crumbled sponge cake mixed with frosting that you can mold into different shapes and decorate for any occasion. Super sweet and super cute and completely covered in candy coating.
- Empty your fridge, you’ll need the space.
- Prepare everything in advance what you need – this will save you a lot of time!
- You can always place the pops back in the fridge for a few minutes to quickly firm them up again.
- Use a bowl deep enough to dip your cake pops in candy melts.
- If a bunny pop falls off the lollipop stick – it’s meant to be eaten right away 🙂
MAKES: 20 CAKE POPS
- 300g sponge cake, crumbled
- 150g butter, soft
- 180g icing sugar
- 1 package vanilla sugar
- 3 Tablespoons cream
- 20 lollipop sticks
- styrofoam block to stick in the cake pops
- small paper cups if you want to put them upside down
- 1 package white candy melts (340g)
- 1-2 teaspoons coconut fat
- black candy melts
- coconut flakes
- sugar hearts for the nose for the bunnies
Cake Base & Frosting:
- Crumble the sponge cake with your hands in a large mixing bowl.
- Mix all the ingredients for the frosting together and work it in the crumbled sponge cake using your hands. The mixture should be moist enough to roll and still hold round shape.
- Divide the mixture into two halves: Roll out one half about 2-3cm thick and cut out with a bunny cookie cuter. With the other half start rolling little balls. To make them equally I used a little kitchen scale and used 25g for each cake ball. Put them on a baking sheet and cover with plastic wrap and refrigerate for about two hours.
- Melt the candy melts with the coconut fat following the package instructions. Put them in a jar in the microwave on half power for 30 seconds at a time, stirring with a spoon in between – make sure you don’t overheat them.
- Take out the cake balls you want to work with and dip the lollipop stick for 0,5cm in the melted candy coating and insert it straight into the cake balls or bunny cake pops, pushing it halfway through. Let it dry so the pop doesn’t pop off.
Coconut Cake Pops:
- Then dip the entire cake ball into the melted candy coating until it is completely covered and remove it in one motion. Rotate the lollipop stick in circles to allow the excess coating to fall off evenly. Put the coconut flakes immediately onto it and stick into a styrofoam block. Or you can also put them into small paper cups upside down.
- Repeat with the remaining cake pops – store them in the fridge for several days.
Bunny Cake Pops:
- Dip the entire bunny pops into the melted candy coating until it is completely covered and also remove it in one motion. Rotate the lollipop stick in circles to allow the excess coating to fall off evenly. Put them into a styrofoam block in the fridge and let the candy coating dry.
- Melt the black candy melts in the microwave – following the package instructions. For the nose I used little sugar hearts – use the toothpick to dot a small amount of melted candy in position for the nose, and attach a pink heart sprinkle – hold it in place until set. Using a toothpick draw eyes and mouth.
- Repeat with the remaining bunny cake pops – store them in the fridge for several days.