Ingredients

• 450g bought butter cake (see note)
• 1/4 cup vanilla frosting
• 375g packet white choc melts
• 30 white marshmallows
• 30 pink mini marshmallows
• 8 white mini marshmallows
• 30 red rainbow choc chips
• 1/4 cup dark choc melts

Method

• Step 1 Using your hands, roughly break up cake into small pieces and place in a large bowl. Continue breaking cake into smaller pieces until finely crumbled. Add vanilla frosting. Mix with a wooden spoon until combined. Using hands, bring mixture together to form a 10cm disc.
• Step 2 Line 2 baking trays with baking paper. Roll disc between 2 sheets of baking paper until 1.5cm thick. Using a 4cm round shaped cutter, cut 30 rounds from mixture, re-rolling and cutting scraps. Place on prepared baking trays. Lightly press 2 sides of each round to form a 3cm wide oval shape.
• Step 3 Place 1/4 cup white melts in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth. Dip 2cm of 1 end of a lollipop stick into melted chocolate. Push stick into the base of 1 cake. Return to tray. Repeat with remaining cakes. Freeze for 20 minutes or until firm.
• Step 4 Reserve 1/4 cup of remaining white melts. Place 1/2 the remaining white melts in a heatproof, microwave-safe mug. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Working quickly, dip half the cakes, 1 at a time, into melted chocolate to coat all over. Gently tap stick on side of mug to drain excess chocolate. Push stick into foam. Stand for 10 minutes or until set. Repeat with remaining white chocolate melts and cakes.
• Step 5 Place reserved white melts in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth. Cut large marshmallows in half crossways. Pinch 1 end of each marshmallow half to form ear shapes. Cut pink mini marshmallows in half lengthways. Pinch both ends to form inner ear shapes. Using a little melted chocolate and the picture as a guide, attach 1 pink marshmallow piece to the cut side of each large marshmallow half to form ears. Using a little melted chocolate, attach 2 ears to the top of each cake pop. Hold until secure. Cut white mini marshmallows into quarters crossways. Reshape into rounds. Using a little melted chocolate and the picture as a guide, attach 2 rounds to each cake pop to make the whisker pads. Using a little melted chocolate, attach 1 red choc chip above to form a nose.
• Step 6 Place the dark chocolate melts in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth. Dip the tip of a toothpick into melted dark chocolate. Using the picture as a guide, make 3 dot marks on each white marshmallow round to form whiskers. Make 2 dot marks above nose to form eyes. Set aside for 1 hour to set (see note).