Lemon Chick Cake Pops

For Easter, I made these cute little chick cake pops from Bakerella using lemon cake and cream cheese frosting. They tasted as springy as they looked and it only took a few minutes to make them look so cute!

Lemon Chick Cake Pops

1 batch lemon cake pops- with sticks inserted but undipped (find the recipe here...)
flower sprinkles (orange)
mini candy chips (orange and yellow)
food-safe markers (black)
yellow colored melting chocolate (I got mine from Michaels)

1. Melt the chocolate as directed on the package in a glass measuring cup or shallow plastic bowl, dip one pop in to cover completely with chocolate and then tap the stick gently on the edge of glass to get rid of excess chocolate
2. While the chocolate is still wet, using clean tweezers, quickly place a yellow candy chip on either side of the pop to create wings.
3. Next place an orange candy chip in the center of the pop to form the beak.
4. Again using the tweezers, place 2 orange flower sprinkles on the bottom of one side of the cake pop to form the chicks feet. If at any point the chocolate dries too fast you can dab the sprinkles or chips with a tiny bit of melted chocolate on the tip of a toothpick to help 'glue' them on.
5. Allow the pops to dry completely by placing them in a foam block, or in the holes of an upside down colander (like I did). Once dry, using the black food-safe marker, draw 2 dots for eyes.
6. They are now ready to be eaten or assembled into a little cake pop arrangement. Store in refrigerator up to 10 days, serve cold or at room temperature- admire and then eat! :)

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