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Two yellow chick cake pops with orange noses and feet. Tried & Tested

Cute chick cake pops

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2.77 stars based on 13 ratings

These adorable chick cake pops are perfect for Easter or a new baby shower. Why not experiment by creating different flavoured sponge by adding a few drops of flavoured extract.

Key Information

  • Prep:
  • Bake:
  • Serves:25
  • Skill level:easy

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Ingredients

For the sponge

  • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
  • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1½tsp 1½tsp Baking powder
  • 40g 1½ oz Butter (unsalted)
  • 120ml 4⅛ fl oz Milk (whole)
  • 1 1 Egg(s) (free range) large

For the buttercream

  • 125g 4½ oz Butter (unsalted)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
  • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 2tsp 2tsp Milk (whole)

For the decoration

  • 100g 3½ oz Chocolate buttons Yellow
  • Designer icing (black) (we use Silver Spoon Create)
  • 50g 1⅞ oz White sugar paste icing
  • Orange food colouring
  • Yellow food colouring

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (150°C, gas mark 3) and line a muffin tin with muffin cases.

  2. Classic mode Step 2

    To make the sponge, place the flour, sugar, baking powder, salt and butter into a freestanding mixer with the paddle attachment or in a bowl and mix with an electric mixer until you get a sandy consistency.

    Ingredients for this step

  3. Classic mode Step 3

    Whisk the milk and egg together in a jug then slowly add to the flour mixture and beat until smooth and well mixed.

    Ingredients for this step

    • 120ml 4⅛ fl oz Milk (whole)
    • 1 1 Egg(s) (free range) large
  4. Classic mode Step 4

    Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, until the sponge bounces back when touched or when a skewer comes out clean. Cool on a wire rack, then leave in the fridge overnight to stale.

  5. Classic mode Step 5

    To make the buttercream, put the butter in a large bowl and cream until pale and fluffy, then add the icing sugar and mix until smooth. Add the milk and vanilla extract then whisk until light and fluffy.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted)
    • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 2tsp 2tsp Milk (whole)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
  6. Classic mode Step 6

    Remove the cakes from the fridge and crumble into a large bowl until it resembles fine breadcrumbs, then mix in some of the frosting until the mixture can be formed into small balls.

  7. Classic mode Step 7

    Make balls of the mixture by rolling between your hands, then place on a baking tray, then put in the fridge for 15-20 mins.

  8. Classic mode Step 8

    Melt the yellow chocolate buttons then dip a lollipop stick into the chocolate and place in the cake ball. Once you have sticks in every ball, dip each one in chocolate to entirely cover the ball, then leave to set.

    Ingredients for this step

    • 100g 3½ oz Chocolate buttons Yellow
  9. Classic mode Step 9

    To decorate mix some yellow food colouring with half the sugar paste icing and some orange food colouring with the other half and leave to set. Using the black icing draw on some eyes, then glue the beak and wings onto the cake pop using water.

    Ingredients for this step

    • Sugar paste icing
    • Designer icing (black) (we use Silver Spoon Create)
    • Yellow food colouring
    • Orange food colouring