Easter bunny cake pops with brown sugar frosting

In a small pan combine the brown sugar, water and a pinch of salt; bring to a boil over medium-high, stirring.

Reduce to medium and cook one more minute until thickened into a caramel; transfer to a bowl to cool.

Dust with powdered sugar and cut fondant paws with the back of a piping tip; colour some fondant pink, roll ovals and add pads cut with small round tips, stuck on with a tiny bit of water.

Roll fondant thicker, cut larger rounds, stretch and trim into pointed ears just under two inches; cut muzzle and nose pieces with a boba straw and texture the muzzle with a fork.

Roll a tiny fondant ball for the tail, wet it, dip it in sanding sugar and set aside to dry.

Cream the softened butter in a large bowl, beat in the cooled brown sugar caramel, then mix in the powdered sugar until creamy; add a little milk if dry.

Reserve a little frosting; trim the tougher caramelized edges from the cooled cake and crumble the rest finely into the frosting.

Mix with the mixer, add the reserved frosting, and check with a spatula for a wet, sandy texture with no lumps.

Roll into balls of about 40 grams each and freeze 30 minutes or refrigerate 4 hours.

Bring about an inch of water to a simmer; chop the white chocolate melting wafers and melt them in a glass bowl over the water, stirring and moving on and off the heat.

Stir in a tablespoon of shortening until no streaks remain, for a dipping consistency; transfer to a narrow glass.

Working three or four balls at a time, dip a stick in the coating and push it in partway; dip the ball, tap off the excess and catch drips with a small spatula.

Add sprinkles right away to the plain pops, before the shell hardens.

Paint the dried ears with diluted pink food colouring; attach tails, paws, ears, muzzle and nose with candy melt, and confetti sprinkles for eyes.