Happy Easter (a day late)

Spring Chickens

I've been dying to make Bakerella's cake pops for the longest time. When I saw these little chicks, I couldn't resist making them for Easter. I used strawberry cake for the inside, and they were delicious. My cousin told me that cute things usually don't taste good, but these do... thanks Brant!

I had fun with this photo shoot. My mom's azaleas were in full bloom, and the little chick-a-dees behaved quite well stuck in their styrofoam block. The Easter grass was the perfect addition for them to rest.

Ta-da! And now for the recipe:

Ingredients:
Cake and Frosting
Yellow Candy melts
Paper Lollipop Sticks
Black Edible Ink Pen (I used chocolate b/c I couldn't find this)
Styrofoam Block
Crisco or Paramount Crystals
Rainbow Candy Coated Chips
Pastel Wild Flower Sprinkles

Directions:
Bake cake according to directions on the box. After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can frosting. Be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
Place them in the freezer for a little while to firm up.
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once 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.
Place in a styrofoam block to dry.
Decorate when dry.