Bunny cake pops

Total time: 2hr 15m
Preparation Time: 60m

For 18 piece

Nutritional Information

Contains 162 Kcal, 2g Protein, 20g Carbohydrates, 8g Fat


  • Cake balls
  • 60 g butter, soft
  • 60 g icing sugar
  • 150 g double cream cheese
  • 1 parcel vanilla sugar
  • 1 organic lemon, use grated zest and 1 tbsp of juice
  • 1 round sponge (hell, ca. 320 g), im Cutter fein gemahlen
  • To decorate
  • 18 long wooden skewers
  • 1 bag white cake icing
  • icing for writing (chocolate)
  • fondant icing, white

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  • 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.
  • Shelf life:

    Cover and keep in the fridge for approx. 4 days.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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