Chick Cake Pops

I hope you all had a fabulous holiday (if you were celebrating yesterday!). I ate Peeps, glazed ham and coconut cupcakes until I couldn't move (more on that later...) Moving on, today's recipe comes from TAA reader, Keri Campagna Klingman. Her truly adorable cake pops caught my eye and I just had to find out the recipe and steps to make it happen myself. Keri generously shared the recipe, providing step-by-step instructions and photos that are super sweet and tasty-looking to boot. Check it out...

Chick Cake Pops
Cake Mix
Frosting (one container)
Yellow Candy Melts
Milk or Dark Chocolate Candy Melts
Lollipop Sticks
Candy Coated Chips (for beak)
Sprinkles (hearts, flowers, circles, moons, anything to resemble wings and feet - my favorite are the hearts)
Styrofoam block
To make the pop:
1. Bake cake mix (any flavor desired) as directed and allow to cool.
2. When cool, take the cake and crumble it into a big bowl.
3. Take the cake crumbs and thoroughly mix in a container of frosting (any flavor desired) - you can use a hand mixer, spoon, or make it even more fun and get messy by using your hands!
4.Refrigerate this mixture for 2-3 hours.
5. After chilling, I use a cookie scoop and scoop out portions to shape into balls. (Size will vary depending on how big you want pop to be. I make them about the size of a small meatball - makes between 30 to 40 pops.)
6. Push lollipop sticks into cake balls and place on wax papered baking sheet. I refrigerate or freeze overnight for maximum firmness for dipping.
7. Melt yellow candy melts according to package (heat in microwave in 30 second intervals - make sure to stir melts between heating) I melt them in a deep narrow bowl to make it easier for dipping.
8. Dip pops into yellow chocolate. Once the cake ball is covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
9. Place into styrofoam block to dry.
10. Once dry, use excess yellow chocolate and put into squeeze bottle. Use this chocolate to "glue" on sprinkles and candy coatings to make face. Use Milk/dark chocolate in another squeeze bottle to dab on eyes or you can use an edible ink pen to draw. (I like the chocolate look better)
11. Let dry & refrigerate.
It's a long process, but the outcome is so cute you really don't mind!! Plus, everyone raves about them - taste and cuteness! Everyone has their cake preference - my husband chooses devil's food cake with triple chocolate fudge chip icing. For these, I got seven orders for French Vanilla cake with vanilla icing. That combo made it easier to coat in the lighter color chocolate! Hope you enjoy!!!

Didn't Keri do an amazing job? Aren't these chick cake pops just about the cutest thing you've ever seen? Though Easter has come and gone, I might just need to find a reason to whip up these little chickies... you have a favorite recipe? Snapped a mouthwatering photo? Ate in a fun restaurant? Share your Avid Appetite by emailing theavidappetite [at] gmail [dot] com or visit the Contact page.