Prepare the Cake:

• Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper.
• In a stand mixer, beat butter for 15 seconds until smooth. Add sugar and beat for 5 minutes until light and fluffy.
• Add vanilla extract and eggs one at a time, mixing on low speed.
• In a separate bowl, whisk together flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until combined.
• Transfer batter to the prepared cake pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool for 40 minutes.

Form the Cake Pops:

• Once cooled, crumble the cake into fine crumbs using a food processor or hands.
• Add cream cheese frosting and mix until the mixture holds together without dry crumbs.
• Using a medium cookie scoop, portion the mixture and roll into round balls.
• For bunny ears, mold small amounts of the mixture into elongated shapes and attach them to the cake pops.
• Chill cake pops in the freezer for 15 minutes.

Coat the Cake Pops:

• Melt white candy melts in a microwave-safe bowl in 20-second increments, stirring in between, until smooth.
• Remove cake pops from the freezer and keep them in the refrigerator as you work on one at a time.
• Dip a lollipop stick into the melted chocolate, then insert it into the base of the bunny pop.
• Dip the entire pop (ears down) into the chocolate, ensuring full coverage. Allow excess to drip off.
• Place in a foam block to set.

Decorate the Cake Pops:

• Use a piping bag or cocktail stick to apply melted chocolate to the ears, then dust with pink sanding sugar.
• Pipe bunny feet onto the bottom, adding sanding sugar to the paws.
• Draw eyes and mouth using an edible ink marker.
• Cut a pink mini marshmallow to form a bunny nose and attach it with melted chocolate.
• For the tail, attach a white mini marshmallow to the back and coat it with melted chocolate for a “furry” effect.
• Allow cake pops to fully set before serving.