adorable little cake pops that look like easter bunnies or chicks!

spring cake pops

These adorable cake pops are bursting with lemony flavour and are as sweet to eat as they are cute!

prep time:	3-4 hours
rest period:	ca. 1 hour
baking time:	45-60 minutes
difficulty level:	medium
Rating:
Autor:	Friessinger-Mühle

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Ingredients
Preparation

Lemon cake:

115 g soft butter
250 g sugar
2 eggs
Zest from 3 lemons
190 g Küchenmeister Wheat Flour T405
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
30 ml lemon juice
90 ml buttermilk

Cream Cheese Icing:

75 g soft butter
125 g cream cheese
150 g powdered sugar
2 tsp. lemon juce
Zest from 1/2 lemon

Decoration:

250-400 g white kuvertüre
1 tsp. coconut oil
Yellow food dye
Candy eyes / chocolate chips
ca. 100 g shredded coconut
Candy decorations
Marshmallows
Cakepop sticks
Styrofoam

For the lemon cake:

Preheat oven (electric: 175°C / circulated air: 155°C). Line a loaf pan with parchment paper.

Rub together the lemon zest with the sugar. Cream the butter using an electric mixer. Add the sugar and continue creaming until light and fluffy. Add the eggs one at a time, mixing well with each addition. Sift together the flour, baking powder, baking soda and salt. Stir the lemon juice and buttermilk together. Add the flour mixture, alternating with the buttermilk, stirring until well combined. Pour the batter into the loaf pan and spread smooth. Bake the cake for ca. 45-60 minutes. Remove from the oven and allow to cool briefly in the pan. Transfer the cake onto a kitchen rack and allow to cool completely.

For the cream cheese icing:

Cream together the soft butter and cream cheese. Add the rest of the ingredients and stir until smooth.

Assembling the cake balls:

Cut off any hard edges from the cake, before crumbling the cake into a large bowl. Stir in the cream cheese icing and mix until well combined. Form small balls out of the mixture and refrigerate for ca. 1 hour.

Melt the chocolate in a double boiler before transferring the melted chocolate to a tall jar/container. Dip the lollipop sticks into the chocolate, so that a finger width amount of the lollipop is covered in chocolate. Stick a lollipop stick into each ball and allow to dry. Dip each cake pop into the chocolate filled glass. Hold the cake pop titled down and roll the stick back and forth until the excess chocolate has dripped off. Place the cake pops in the styrofoam.

To create the chicks:

Mix the coconut with a few drops of food dye to dye the coconut yellow. When a cake pop is coated with chocolate, create a face by placing the candy eyes and sugar decorations onto the still wet chocolate (We used butterfly sprinkles to create the beak and feet). Sprinkle with the coloured coconut and allow to dry.

To create the rabbits:

Cut the marshmallows diagonally twice to create ears (if using mini marshmallows, cut them only once to create a pair of ears. Create a face using the candy eyes and decorations. Place two pieces of sliced marshmallows onto the top of the cake pop for ears. Allow the cake pop to dry.