Easter Chick Cake Pops

Easter Chick Cake Pops

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Super cute Easter treats on a stick with a crunchy chocolate shell and a gingerbread inside.


Makes: 30 cake pops

  • 300g gingerbread, without crust
  • 100g cream cheese
  • 50g butter
  • 200g icing sugar
  • few drops vanilla essence
  • cocoa powder, for dusting
  • lollipop sticks
  • 500g chocolate
  • decorations (e.g. slivered almonds, coloured sprinkles)

Preparation:50min  ›  Extra time:4hours chilling  ›  Ready in:4hours50min 

  1. Crumble the gingerbread into a bowl.
  2. In a separate bowl, combine cream cheese, butter, icing sugar and vanilla essence until smooth. Mix into the gingerbread.
  3. Place the cocoa powder in a bowl and line a baking tray with baking paper.
  4. Form small balls of the gingerbread mixture, roll in the cocoa and insert on a stick. Place on baking paper. Chill balls 3-4 hours in the fridge, or overnight.
  5. Melt the chocolate in the microwave or over a double boiler. Dip the cake pops in the chocolate and let the excess drip off. Allow to harden on the baking paper, or push the sticks into a block of styrofoam for a more round shape.
  6. Decorate to look like chicks with almond slivers for wings, dried fruit for beaks, sprinkles for eyes, etc.

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