Bake Good

Easter Chick Cake Pops

  • Intermediate
  • 25 cake pops
  • 1 hr 30 min
Baking Success Or Baking Mess


1 cup all-purpose flour
2/3 cup brown sugar
1-1/2 teaspoons Fleischmann's® Baking Powder
½ teaspoon salt
1/3 cup Mazola® Vegetable Oil
½ cup milk
1 egg
Vanilla Buttercream frosting
1/2 cup butter OR margarine, softened
2 tablespoons Crown® Lily White® Corn Syrup
1 teaspoon vanilla extract
dash salt
2-½ cups powdered sugar
2 to 3 teaspoons milk
For decorating
2-3 cups yellow coloured white chocolate molding/candy wafers
1 dash Mazola® Canola, Corn OR Vegetable Oil
½ cup orange coloured white chocolate molding/candy wafers for beak and feet
12 gummy candies cut in half for wings, we used fuzzy peaches
Black food colouring or dark chocolate for eyes
lollipop sticks
8” round cake pan
Styrofoam block
Fine tipped paint brush dedicated for food use only


Preheat oven to 350F. Grease an 8” round cake pan, line bottom with

parchment paper.

Place flour, sugar, baking powder, salt and oil

into a freestanding mixer with paddle attachment or in a bowl and mix with an

electric mixer until you get a sandy consistency. Add in the milk and egg, beat until smooth

and well mixed.

Pour mixture into prepared pan and bake for

20-25 minutes, or until cake bounces back when touched or toothpick in center comes

out clean. Cool 5 minutes, remove from

pan, break into large chunks and let cool.

To make buttercream, beat butter, corn syrup, vanilla and salt in a

large mixing bowl until light and fluffy. Gradually beat in powdered sugar and

2 teaspoons of milk. Add additional milk, 1 teaspoon at a time as

needed, to reach desired consistency.

Crumble cake into a large bowl until it

resembles fine breadcrumbs, you can use the mixer for this step, then mix in

some of the frosting, just until the mixture can be formed into small balls

without cracking, don’t make it too moist or the balls will not hold their

shape. Make 1.5” size balls by rolling between your hands, place cake balls on

a tray.

Follow the directions for your molding/candy

wafers and melt in a double boiler or in a microwave safe bowl. Melt ¼ cup of

the yellow chocolate wafers. Dip the tip

of a lollipop stick into the chocolate and place in the cake ball halfway in,

set on tray. Once you have sticks in every ball, place tray in the freezer for 15

minutes or fridge for 30 minutes to set and firm up the cake balls.

Once pops have chilled, melt remaining yellow

chocolate wafers in a large bowl or double boiler. You can add a dash of oil to loosen up the

consistency if needed, dip each pop in chocolate coating to entirely cover the

ball, making contact with the stick.

Gently twist and roll cake pop and tap off extra coating, once it has

stopped dripping use a cake pop stand or Styrofoam block to stick pops in to

dry completely, leave to set. Continue

with remaining pops until all are covered in yellow chocolate coating.

Prepare for decorating your pops by cutting gummy

candies in half, using some of your yellow chocolate, brush a small amount onto

cut edge and stick onto the cake pop for the Chick “wings”. Add enough chocolate to seal around the edge

of the wing so it is secured. You can

leave like this, or once set, re-dip your pops a second time to hide the gummy

candy in coating completely.

Melt the orange chocolate molding wafers. Using a skewer or paint brush, create the

feet and beak by dabbing a bit of chocolate on your cake pop.

Using black food colouring paint dots for eyes

or melt a small amount of dark chocolate to create eyes.

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