Bunny Cake Poppers Recipes

Steps:

• Make and bake cake mix as directed on box in 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
• 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.
• Shape mixture into 1- to 1 1/2-inch balls; place on sheet of parchment paper.
• Place candy melts in small deep bowl. Microwave uncovered on High 60 to 90 seconds, stirring melted candy until smooth.
• 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.
• 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.
• 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.
• Use food-safe marker to draw whiskers and bunny mouths.

Steps:

• Cut cake horizontally in half. Cut each piece lengthwise into 2 pieces, then cut each piece crosswise in half. Carefully insert 1 wooden pop stick several inches into one short end of each cake piece. Brush off any loose crumbs; place cake pieces in single layer on waxed paper-covered baking sheet.
• Microwave white chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until completely melted, stirring every 45 sec. Spoon 1 Tbsp. melted chocolate into small bowl; stir in food coloring. Spoon into small resealable plastic bag; reserve for later use.
• Spoon remaining melted chocolate over cake pops, turning to evenly coat all sides of each pop. Gently scrape excess chocolate from bottom of each pop before returning to prepared baking sheet.
• Add chocolate chips for the bunnies' eyes. Cut small piece off one bottom corner of plastic bag; use to pipe tinted chocolate onto bunnies for the ears, noses and mouths as shown in photo. Refrigerate 30 min. or until chocolate is firm.

Steps:

• For the frosting: Combine the sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
• For the bunny: Spread a thin layer of frosting (about 2/3 cup) on the flat side of one cake layer and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating 2 layered pieces that are slightly different sizes.
• Place the larger piece of cake cut-side down on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
• Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1 inch from the end of the bunny's body.
• Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
• Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
• Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
• To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece and press the 2 end circles, cut-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Place the pink jelly bean above for the nose.
• Unroll the licorice wheel and cut 2 pieces, each about 1 1/2 inches long. For each piece, peel the strips apart halfway down and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out for the whiskers.
• Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if necessary.

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
• Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
• Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
• Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.

Steps:

• Mix and bake cake according to package directions, using two greased and floured 9-in. pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For bunny's head, place one cake on a 20x14-in. covered board. Cut remaining cake into two ears and one bow tie (see Fig. 1). Place ears 4-in. apart on top of head. Place bow tie so it fits in curve of head (see photo). , Frost top and sides of head, ears and bow tie. Sprinkle 1-1/4 cups coconut over head and ears. Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other. Seal bags and shake to coat. Place pink coconut on ears to within 1/2 in of the edges. Place green coconut around the cake. , Use jelly beans for eyes, nose and to decorate bow tie. Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces. Place six 2-in. pieces next to nose for whiskers. Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth. Connect nose to mouth with one 3/4-in. pieces. Place three 3/4-in. pieces above each eye for eyelashes.