Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 3-18-2013 Sarah Phillips CraftyBaking.com
What says Easter and springtime better than colorful flowers and adorable bunnies? For this cake pop project, I used my Yellow Cake for Cakelette Pops recipe. Because it is moist and dense, it is easy to cut with cookie cutters, keeping the edges nice and sharp. I used tulips, daisies, and bunnies, but you can cut out any shapes you like using this same technique. See my advice below for using lollipop sticks and paper straws with these yummy treats!
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