These little Easter lamb cake pops are cute not only perfect for the holiday, but also perfect for spring season! Besides, Easter Bunny cake pops so overdone. Plus, I’ll show a bit more about how to make cake pops from scratch.
To make these little guys, first bake a cake (choose your favorite, as any recipe will do!), allow it to cool, and then destroy it!
Some people recommend that you do this methodically – cutting the cake in half and then rubbing them together – but I find it’s just as effective to go primal on the thing and crumble it with your hands. Plus, it’s way more fun.
Next, stir in about 2 cups of frosting (homemade or store-bought) and chill for at least 15 minutes. Line a baking sheet with wax paper and roll your cake-frosting mixture into balls, before refrigerating for 30 minutes.
Note: You want to make sure that the cake balls are nice and dense, otherwise the cake pop sticks won’t hold when you go to dunk them!
Once the cake balls are cool, melt white chocolate wafers. Dip the stick about 1/4 of an inch into the chocolate and press halfway into the cake ball. Then, quickly submerge the cake pop into the melted chocolate and gently shake off any extra.
When the chocolate has hardened, use peach melted chocolate and a toothpick to create faces on the lamb cake pops. Use black piping gel and heart-shaped sprinkles to complete the face. Next,cut mini marshmallows in half and attach onto the cake pop using the melted white chocolate. Finally, create the ears through adding a little bit of peach chocolate to the inside of a vertically-cut marshmallow.
And there you have it! Perfect Easter lamb cake pops for spring!
Plus, with all that marshmallow, I promise you’ll be eating them saying they’re ‘”wooly good!”