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Bunny Cake Poppers

Blogger Brooke McLay from Cheeky Kitchen shares a favorite Easter treat recipe. Learn to make this recipe with our how-to article.

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  • Prep Time 30 min
  • Total Time 2 hr 15 min
  • Servings 15

Ingredients

1
box Betty Crocker™ SuperMoist™ strawberry cake mix
Water, vegetable oil and eggs called for on cake mix box
1
container (12 oz) Betty Crocker™ Whipped strawberry frosting
3
cups pink candy melts
15
to 20 pink chewy candies, unwrapped
Paper lollipop sticks
Blue and pink confetti candy sprinkles
Block of white plastic foam
Blue food-safe marker

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Directions

  • 1 Make and bake cake mix as directed on box in 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
  • 2 With fingers, crumble cake into fine crumbs into large bowl. Add 1/4 cup of the frosting; with fork, work frosting into cake crumbs. Continue to add frosting by tablespoonfuls as needed, adding just enough frosting to create a thick, clay-like mixture.
  • 3 Shape mixture into 1- to 1 1/2-inch balls; place on sheet of parchment paper.
  • 4 Place candy melts in small deep bowl. Microwave uncovered on High 60 to 90 seconds, stirring melted candy until smooth.
  • 5 Dip end of each lollipop stick into melted candy, then insert stick firmly into center of 1 cake ball; place on parchment paper. Let stand until candy is hard.
  • 6 Meanwhile, microwave chewy candies, one by one, on High 4 to 6 seconds. Roll each candy until flat with rolling pin. When cool, use kitchen scissors to cut candy into 2 small teardrop shapes; pinch ends to create ears.
  • 7 For each popper, gently dip 1 cake ball into melted candy; quickly lift and allow candy to drip back into bowl. Turn cake popper right side up, gently press 2 candy ears into top of popper. Carefully attach 2 blue candy sprinkles for eyes and 1 pink candy sprinkle for nose. Gently press cake popper into plastic foam to allow candy to harden.
  • 8 Use food-safe marker to draw whiskers and bunny mouths.

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