With the Daffodils and sunshine making an appearance more regularly we decided to make some Spring Bird Cake Pops.
These were inspired by an Easter recipe I discovered on Baking Mad, although ours look a bit more like a cross between owls and chicks, so we just settled with a bird theme in general!
The Mini Mes enjoyed making them and they taste delicious so that's all that really matters, right?!
Basic sponge (try my recipe here)
Frosting (We used Cake Angels)
Renshaw Yellow Melts
Other sprinkle decorations
- Bake a basic sponge cake, allow to cool and then use a fork to crumble it up into tiny pieces.
- Mix in the frosting (we used approx 200g).
- Form 15 identical balls and place on a plate/tray
- Melt 5 of the Renshaw Melts as instructed, dip the end of a stick into the melted Melts, push one stick into the centre of each cake pop ball.
- Allow to chill in the fridge for around 90 minutes until set.
- Put 15 Melts to one side (to use as wings) then melt the remaining Melts as instructed.
- Dip each cake pop into the mixture until fully covered, hold above the tub for the excess to drip off and decorate. (They set quickly so try to be fast if possible when decorating).
- We used a chocolate sprinkle cut in half as the eyes, an orange sprinkle as the beak, half of a Melt for each wing and flower sprinkles as feet.
- Use a piece of polystyrene to display the cake pops
Have you been cooking with kids this week?
*We were sent some Renshaw products for the purpose of this post. The recipe is our own*