Easter Chick Cakepops Recipes

SPRING CHICKS CAKE POPS

Steps:

• Make and bake cake mix in 13x9-inch pan as directed on box. using water, oil and eggs. Cool completely. Crumble cake into bowl. Add frosting; mix well. Roll into 1-inch balls; onto waxed paper-lined cookie sheet. Freeze until firm. Keep refrigerated.
• In microwavable bowl, microwave 1 bag of candy melts uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip into melted candy to cover; tap off any excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into foam block. Let set. Reheat with remaining candy and cake balls. With toothpick, dot small amount of leftover melted candy on cake pop for beak; attach 1 orange heart sprinkle, pointed side out. With same technique, attach 2 yellow sprinkles for wings, pointed side out, on sides of pop; attach two 2 orange wildflower sprinkles at bottom of pop for feet; and attach 2 blue sprinkles for eyes.

EASTER CHICK CAKEPOPS

Steps:

• Make cake balls by crumbling fairy cakes in to a bowl. Next stir in a little of the frosting at a time until the mix is ready enough to roll into balls. Roll into small balls and chill in the fridge for 2 hours or freezer for 30 minutes.
• Follow the pack instructions to melt the candy melts in a bowl. Stir in a teaspoon of vegetable oil. Attach each lolly stick by dipping in melted candy and then pushing into a chilled cake ball. Pop back in the fridge to set.
• Re - melt the candy then dip in each cake pop , swirl around to cover all sides and gently tap of any excess coating.
• While the coating is still wet gently place on two yellow sugar bean wings , an orange sugar bean beak and two little flower sprinkles for the feet. Make hair bows for the girls with heart shaped sprinkles. Stand in a cup to dry.
• When coating is completely dry you can finish by drawing on eyes with balack food colour pen
• yum

CHICKADEE CAKE POPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking pan with nonstick spray. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the cake mix, eggs, water, vegetable oil, and 1 teaspoon McCormick® Pure Almond Extract until smooth. Pour the batter into the prepared pan.
• Bake the cake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely, about 20 minutes.
• Break apart the cake into a large bowl until finely crumbled. Add the buttercream and remaining ½ teaspoon McCormick® Pure Almond Extract, and mix until the crumbs hold together when pressed between your hands. Divide the mixture into approximately 20 2-inch balls and place on the prepared baking sheet.
• Dip the cake pop sticks in the buttercream, then stick in the center of each ball. Freeze the cake pops for at least 2 hours, or overnight.
• Decorate the cake pops: Fill a glass to the top with dried rice.
• Add the yellow candy melts to a medium bowl and melt according to the package instructions.
• Working in batches, dip the frozen cake pops in the melted candy, coating completely all the way to where the cake and stick meet. Place the sticks in the glass of dried rice and let the chocolate harden completely, 3-5 minutes.
• Once the candy melts have hardened, dip a toothpick in the melted candy and stick the orange and yellow sprinkles and yellow candies onto the pops to look like beaks, feathers, and feet. Dip another toothpick into the black icing and dollop small eyes onto the cake pops. Let harden for another 3-5 minutes.
• Serve immediately.
• Enjoy!