Easter Cake Pops

This recipe is great to make with children, and will make 10-12 cake pops.

Image credit: Easter Cake Pops

This recipe is great to make with children, and will make 10-12 cake pops.

These cake pops were created by Emma Burrows of Shesto. Visit www.shesto.com to purchase Magic Colours and view the full range of cake craft items.

You will need:


  • 400g cake crumb
  • 100-120g buttercream/ready-made vanilla frosting
  • Appx 400g white chocolate
  • Magic Colours choco colours, yellow, pink, orange, blue
  • Piping bags


To make the cake crumb: Bake 2 6” sandwich tins using your favourite recipe, cool and break into chunks. Rub the pieces together until they become fine crumb, or blitz them for a few seconds in a food blender with blade attachment. Add in most of the frosting and mix thoroughly; spreading the mixture with the back of a spoon ensures a good mix. Test the mixture by squeezing a spoonful in your hand, if it holds together it is ready, if not add a little more frosting.


Take about 1 ½ tablespoons of mixture and squeeze and roll into a firm ball, then gently roll one side of the ball between your palms to create an egg shape and sand on a lined baking tray. Repeat until the mixture is used up, cover with cling film and refrigerate overnight or pop into the freezer for an hour if you are short of time.


Make your bunny ears and feet for the chicks. Cover a small board with cling film, then melt some white chocolate in the microwave (30 seconds should be enough) Pipe ears that are appx 2 cm long onto the covered board (if you don’t have a piping bag pop online to www.Youtube.com/shestoltd for our simple tutorial!) Then colour a small amount pink and pipe a line up the middle of each ear. Colour a small amount orange and pipe small triangles for the feet and pop into the fridge.


Once the cake pops are well chilled, use the remaining white chocolate to attach the sticks. Dip the tip of the stick into the chocolate then insert into the top of the cake pop with a gentle twist. Aim for the stick to stop around the centre of the cake pop (appx 2 cm) and refrigerate.


Melt the remaining chocolate in the microwave at 30 second intervals stirring each time. It is important not to overheat, or allow the chocolate to come into contact with any water as this will cause it to seize. A pint glass is the perfect container for dipping cake pops. Dip the cake pops into the melted chocolate up to the stick, allow the excess to drip off then place them back on the lined baking tray. White for bunnies, yellow for chicks, and a mix of colours for the eggs. Attach the bunny ears and chick feet while the chocolate is still soft and chill again.


Once cooled and firm you can add eyes and a nose to the bunny, and eyes beak and wings to the chick. The eggs can be decorated with more coloured chocolate, sugar or sprinkles. Add a ribbon to each stick for a finishing touch.


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