Bunny cake pops recipe

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  • Serves 20 (makes 20)
  • 30 mins to prepare plus 30 mins to chill
  • 410 calories / serving
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Have fun with the kids this Easter by creating these irresistibly cute and totally tasty bunny pops. So simple and quick to create, with sugary-sweet fondant icing and vanilla buttercream, they’ll made a charming alternative to chocolate this Easter. Please bear in mind that you will need cake pop sticks as well as a cake pop stand, or some florists' foam in cups, to make these sweet treats.

Put the Maderia cakes, roughly broken up, into a blender and whizz to fine crumbs. Add the vanilla buttercream icing and blend together. Roll into 20 balls, then freeze for 30 minutes.

Push a long lollipop stick into each ball and brush with warm apricot jam. Take the white fondant icing and roll small pieces to the thickness of pound coins. Use to cover the balls, pressing it round with your fingers. Cut away the excess icing from around the stick.

Make ears using pieces of white fondant icing. Take a pack of ready-made pink fondant icing, pull off small pieces and flatten and press onto each ear. Melt the white chocolate; dip the base of each ear in the chocolate, and hold in place on the cake pop until secure. Make a nose from pink fondant, stick on with melted chocolate, and then draw on a mouth and eyes with a black writing icing pen. Put the cake pops in the stand - you'll need a cake pop stand or florists’ foam in cups – to keep them upright. while you make the rest. Chill until ready to serve.

See more Easter recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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  • Ingredients

  • 2 x 300g Madeira cakes, roughly broken up
  • 300g (10oz) ready-made vanilla buttercream icing
  • apricot jam, for brushing
  • 1kg (2lb) ready-made white fondant icing
  • 250g (8oz) pack of ready-made pink fondant icing
  • 50g (2oz) white chocolate, melted
  • black writing icing pen
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  • Energy 1738kj 410kcal 21%
  • Fat 7.6g 11%
  • Saturates 4.2g 21%
  • Sugars 80.5g 89%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 87.6g Protein 2.4g Fibre 0.4g

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