Bunny cake pops

Bunny cake pops

Total: 2 hr 15 Min. | Active: 1 hr
Nutritional value / piece: 162 kcal
, Fat: 8 g
, Carbohydrate: 20 g
, Protein: 2 g


18 pieces


The original recipe with guaranteed success is for 18 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Cake balls

60g butter, soft
60g icing sugar
1parcel vanilla sugar
150g double cream cheese
1 organic lemon, use grated zest and 1 tbsp of juice
1 round sponge

To decorate

18 long wooden skewers
1bag white cake icing
fondant icing, white
icing for writing (chocolate)
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How it's done

Cake balls

Beat the butter, icing sugar, vanilla sugar, cream cheese, lemon zest and lemon juice for approx. 3 mins. using the whisk on a hand mixer. Mix in the crumbs to create a malleable mixture. Divide the mixture into 18 portions, shape into balls, cover and refrigerate for approx. 30 mins.

To decorate

Dip the wooden skewers (approx. 1 cm deep) into the cake icing, then insert immediately into the cake balls. Cover and refrigerate for approx. 15 mins. Coat the cake balls in the remainder of the icing, refrigerate for approx. 15 mins. Repeat the process. Make the ears and nose out of fondant and use to decorate the balls. Draw on the eyes, mouth and whiskers using the writing icing.

Good to know
Shelf life: Cover and keep in the fridge for approx. 4 days.

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