Easter Cake Pops (Chick and Bunny)

These Easter cake pops are almost too cute to eat — but trust me, you’ll want to eat several. I make two designs: little yellow chicks with candy beak details and white bunnies with pink candy ears. They’re the perfect Easter treat for parties, school events, or just making your family smile.

The base is a simple vanilla cake mixed with frosting and rolled into balls, then dipped in colored candy melts. The decorating is where the fun comes in — grab some candy eyes, sprinkles, and food-safe markers and let your creativity run wild. Kids especially love helping with the decorating part. Fair warning: these take some patience, but the result is absolutely worth it.

Sarah Mitchell

Easter Cake Pops (Chick and Bunny)

These Easter cake pops are almost too cute to eat — but trust me, you'll want to eat several. I make two designs: little yellow chicks with candy beak details and white bunnies with pink candy ears.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 24 servings

Course: Bread

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

• 1 box vanilla cake mix (plus ingredients on box: oil, water, eggs as directed on box)
• 1/2 cup vanilla frosting
• 2 bags (12 oz each) yellow candy melts
• 2 bags (12 oz each) white candy melts
• 2 tablespoons coconut oil
• Can dy eyes
• Orange sprinkles or fondant for chick beaks
• Pink candy melts for bunny ears
• Pink food-safe marker for bunny details
• Lollipop sticks (24 count)
• Styrofoam block for drying

Method

 

1. Bake the vanilla cake according to package directions in a 9x13-inch pan. Let cool completely.
2. Crumble the cooled cake into fine crumbs in a large bowl — use your hands or a fork to break it apart.
3. Add the vanilla frosting and mix until the crumbs hold together like a dough when squeezed.
4. Scoop and roll into 24 evenly sized balls (about 1.5 inches each). Place on a parchment-lined baking sheet.
5. Refrigerate for 30 minutes until firm.
6. Melt the yellow candy melts with 1 tablespoon coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each.
7. Melt the white candy melts separately with the remaining coconut oil.
8. Dip about 1/2 inch of each lollipop stick into the melted candy and insert into a cake ball. This acts as glue.
9. For chicks: dip the cake ball fully into yellow candy melts, tap gently to remove excess, and place upright in the styrofoam block. Immediately attach candy eyes and press a small triangle of orange fondant or sprinkle for the beak.
10. For bunnies: dip the cake ball into white candy melts. While wet, attach candy eyes. Let set. Then pipe or shape pink candy melt ears on parchment, let set, and attach with a dab of melted candy. Draw nose and whisker details with the pink food-safe marker.
11. Let all cake pops dry completely in the styrofoam block for at least 1 hour before serving.
12. Display in a vase, styrofoam block covered in Easter grass, or a cake pop stand.

Notes

The cake must be completely cooled before crumbling or the cake pops will be too wet. If the candy coating is too thick, add a tiny bit more coconut oil to thin it out. Work in small batches when dipping — if the candy melts start to thicken, reheat in 15-second bursts. Tap the stick gently against the side of the bowl to remove excess coating, don't shake it or the ball might fall off.