Kids love cake pops. Like crazy! My son doesn’t like to eat cakes in general. You convert them into a form of cake pops, he will easily finish a dozen in a heart beat. I’ve made cake pops for his school events all the time. His friends are always amazed, and that makes him happy. And I would say there is nothing to make myself prouder than this.

My all-time favourite home-made foodie gift is English toffee. It’s buttery and nutty. And if you are a fan of Almond Roca, you will fall for it. Same as English coffee, honeycomb brittle is so simple to make, and it’s another perfect gift to take to a dinner party. Better than chocolate, which people tend to nicely smile at, but put away in a cabinet, either forget about it very soon or keep thinking whom it should be given away to.

Honeycomb brittle tastes like Crunchie Bar. It has an interesting airy texture caused by adding baking soda into hot syrup. The bubbles created are trapped to form a crisp, light and melt-in-your-mouth candy. And the holes in the candy give it a honeycomb appearance.

You can have the brittle on its own. But since it’s sort of a light candy, it’s less guilty to make it more awesome. I dipped the cool candy in melted dark chocolate to make it more scrumptious and impressive. Although most of my friends and family who tasted it had a hard time telling what exactly it was, they went, “OH MY GOD! It’s so good. What is it? How did you make it?” I know, who really cares what it is!

Ingredients (about 20 pieces):
1 1/2 cups granulated sugar
1/4 cup corn syrup
1 tablespoon honey
1/4 cup water
1 tablespoon baking soda
800 gram dark chocolate

Directions:
Prepare a large baking sheet lined with parchment paper.
Bring sugar, corn syrup, honey and water to a boil in a medium saucepan, stirring constantly. Reduce heat to low. Cook, without stirring, until a candy thermometer reaches 300 degrees.
Remove from heat, and whisk in baking soda until combined and mixture bubbles. When it has almost stopped bubbling, gently and quickly pour mixture onto the prepared baking sheet without spreading. Let cool. Break into pieces.
Melt chocolate. Use a fork to dip each piece of brittle into the chocolate. Lightly tap the fork to remove any excess. Use a pairing knife to push the brittle off the fork and onto the baking sheet.
Place the brittle into the refrigerator for 10 minutes and let the chocolate harden.

My last project/job for this Easter was these adorable bunny and chick cake pops. They may look like they are more for kids, and yes, they were ordered for kids. But when the adults saw them, the Awwwwww… the OH MY GOD…the THEY ARE SO CUTE!!!!! Their hearts melted!

What I love about these cake pops are the colours. I think the perfect colour for Easter is pastel. Soft, tender, sweet, loving. Just the way it should be with these petite Easter egg cake pops.

These cake pops are very easy to make. If you have already been making cake pops like myself, basically you are good to go. You can simply use white Candy Melts and you can have white skeleton, ghost or mummy cake pops. However, I was too forgetful to buy it and was too overwhelming with the other options that all the other colours could provide.