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    Home ยป Cake recipes

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    Free standing chocolate kitty cake pops with legs and tails

    Jump to Recipe

    Do you like my kitty cake pops? I think they are so cute, and the perfect size for little hands!

    Completed kitty cake pops, super cute, super fun and super tasty.

    Cakes aren't for every day, of course, but if you're keen to enjoy a treat on a special occasion, these are just the ticket.

    My daughter, J spent a good few minutes meowing conversations between her own cake pop and the others on the plate before ruthlessly devouring it - much hilarity!

    What do they taste like?

    These kitty cake pops are sweet and chocolatey. The inside is just the right amount of fudgey and cakey.

    I found the peppermint sticks add a nice extra crunch. And drawing on the faces is something that kids should definitely find fun, especially if they get to eat their own creations. If you're having a party why not bring them out blank and let the kids go wild with icing pens?

    We also made a few of the pops with just a tail to make them look like they were sitting down (see the one in the background top left in the image above), which worked really well, and looked adorable.

    Here's how to make them...

    Ingredients

    For the sponge

    • 150 g (5.29 oz) salted butter or margarine, softened
    • 200 g (7.05 oz) white caster sugar (superfine sugar)
    • 3 medium free range eggs medium free range
    • 1 tsp vanilla extract
    • 200 g (7.05 oz) self-raising white flour (self rising flour)
    • 1 tsp baking powder
    • 2 tbsp cocoa powder (dutch processed)

    To create the pops

    • 8 tbsp (8 tbsp) chocolate frosting (we used store-bought Chocolate Fudge Icing)
    • 20 cake pop sticks
    • 30 g (1.06 oz) milk chocolate melted, for securing the sticks

    To decorate

    • 350 g (12.35 oz) white candy melts or white chocolate, melted
    • 100 g (3.53 oz) chocolate peppermint sticks straight pretzels will also work

    Equipment

    Instructions

    Preheat the oven to 170C/240F (150C/300F fan). Add the butter, sugar, eggs and vanilla essence to a bowl and beat. Fold in the flour, baking powder and cocoa.

    To make the kitty cake pops we start by adding multiple ingredients into a bowl and mixing.

    Spread evenly in a cake tin and bake for around 25 minutes until springy on top. You can use one cake tin, but spreading the mixture out over two will make it cook and cool more quickly. If you're in a hurry you can also buy a chocolate sponge.

    Spread the mix evenly in the cake tins to create the kitty cake pops

    Wait for the cakes to completely cool.

    Once baked we need to ensure the cake mix has completely cooled before moving onto the next step. Here are the two cake tins with the mixture. I'm waiting for them  to cool before making the kitty cake pops.

    Cut the cake into large chunks and place in a large bowl. Crumble the cake with your hands gently until it resembles coarse bread crumbs, then use your hands to work in the frosting, adding spoonful by spoonful until it just starts to come together as a crumbly but mouldable mixture.

    For the next step of kitty cake pops  we've put the cake into large chunks and placed into a large bowl.

    If you have an ice scream scoop handy it's a great way of making sure all the balls will be of an even size, if not you can just do it by eye.

    An ice cream scoop is a great way to create perfect balls of the cake mixture. This photo shows the kitty cake pops being created using hte ice cream scoop with the bowl of cake mixture below.

    Once you have your portions ready you can begin to roll.

    Multiple balls of cake mixture ready for the kitty cake pops

    Try to get them as round as possible but don’t squash them too much – you don’t want them to be too dense.

    Round balls ready for the kitty cake pops

    Take your melted chocolate and dip each cake pop stick about 1/2 a cm into it, then push it halfway into the cake ball. Repeat until you’ve pushed all the sticks into an equal depth, then put them all in the fridge to chill for at least an hour, preferably two or more.

    Bowl of melted chocolate with some cake pop sticks being pressed into the balls of cake mixture for the kitty cake pops.

    Melt the chocolate / colour melts as directed. Make sure everything is ready before you take the cake pops out of the fridge so that they stay as cold as possible.

    Mixed chocolate colour melts in a bowl for the kitty cake pops

    Dip each cake in turn to cover the whole pop, then twist a few times over the tub to get rid of the drips.

    One of the kitty cake pops is now being dipped into the bowl of melted chocolate.

    Before it dries, carefully push the chocolate sticks in to form the legs and tail, 1 cm into the cake pop. Place in a piece of polystyrene or box lid so that the pops stand up while they set.

    Chocolate sticks being pushed into the kitty cake pops.

    Once the cake pops are fully set you can remove the sticks and start to add the faces using the icing pens.

    Inside the kitty cake pops, you can see how the chocolate sticks make the legs and the inside of the cake pop is the chocolate cake mixture.

    Print this kitty cake pop recipe

    If you want to make your own kitty cake pops here’s the recipe again in a helpful, printable format. Just use the grey ‘PRINT’ button in the recipe card below.

    Print Recipe
    5 from 1 vote

    Kitty Cake Pops Recipe

    Kitty cake pops with leg and tails for even more cuteness and an extra crunch.
    Prep Time1 hour hr 30 minutes mins
    Cook Time25 minutes mins
    Total Time1 hour hr 55 minutes mins
    Course: cakes and bakes
    Cuisine: American
    Diet: Vegetarian
    Servings: 20 cake pops
    Author: Emily Leary

    Ingredients

    For the sponge

    • 150 g (5.29 oz) salted butter or margarine, softened
    • 200 g (7.05 oz) white caster sugar (superfine sugar)
    • 3 medium free range eggs medium free range
    • 1 tsp vanilla extract
    • 200 g (7.05 oz) self-raising white flour (self rising flour)
    • 1 tsp baking powder
    • 2 tbsp cocoa powder (dutch processed)

    To create the pops

    • 8 tbsp (8 tbsp) chocolate frosting (we used store-bought Chocolate Fudge Icing)
    • 20 cake pop sticks
    • 30 g (1.06 oz) milk chocolate melted, for securing the sticks

    To decorate

    • 350 g (12.35 oz) white candy melts or white chocolate, melted
    • 100 g (3.53 oz) chocolate peppermint sticks straight pretzels will also work

    Instructions

    To make the sponge

    • Preheat the oven to 170C/240F (150C/300F fan). Add the butter, sugar, eggs and vanilla essence to a bowl and beat. Fold in the flour, baking powder and cocoa.
    • Spread evenly in a cake tin and bake for around 25 minutes until springy on top. You can use one cake tin, but spreading the mixture out over two will make it cook and cool more quickly. If you're in a hurry you can also buy a pre-made chocolate sponge.
    • Wait for the cakes to completely cool.

    To turn in pops

    • Cut the cake into large chunks and place in a large bowl. Crumble the cake with your hands gently until it resembles coarse bread crumbs, then use your hands to work in the frosting, adding spoonful by spoonful until it just starts to come together as a crumbly but mouldable mixture.
    • If you have an ice scream scoop handy it's a great way of making sure all the balls will be of an even size, if not you can just do it by eye.
    • Roll your portions into balls. Try to get them as round as possible but don’t squash them too much – you don’t want them to be too dense.
    • Dip each cake pop stick into melted chocolate to about 1/2cm.
    • Push each stick half way into a cake ball. Repeat until you’ve pushed all the sticks in to an equal depth.
    • Put them all in the fridge to chill for 2 hours.

    To decorate

    • Make sure everything is ready before you take the cake pops out of the fridge so that they stay as cold as possible.
    • Dip each cake in turn into the candy melts to cover the whole pop, then twist a few times over the tub to get rid of the drips.
    • Before it dries, carefully push in the chocolate peppermint sticks into the cake pops to form the legs and tail.
    • Push the cake pop stick into a piece of polystyrene or box lid so that the pops stand up while they set.
    • Once the cake pops are fully set you can remove the sticks and add the face details using an icing pen.

    Video

    Nutrition

    Calories: 243kcal | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 88mg | Potassium: 74mg | Sugar: 23g | Vitamin A: 225IU | Calcium: 19mg | Iron: 0.5mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    If you enjoyed this recipe be sure to check out my guide to cat-themed party food with sandwiches & a happy cat pizza.

    Pin these kitty cake pops for later

    More cat-themed recipes to try

    Kim-Joy's Tangzhong Cat Shaped Bread Recipe
    This cat-shaped bread is not just cute, they are the softest, fluffiest bread you can find, and that’s thanks to the ‘tangzhong’ technique.
    Get the recipe
    Kitty Pizza Recipe
    A super adorable kitty pizza with breadstick whiskers that are perfect for plunging into dips. Easy to make with a handy printable template!
    Get the recipe

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