Instructions
White Bunny:
We used a 6 inch 2-layer cake. Crumb coat and ice cake until smooth. Apply sugar crystals all over the outside of the cake.
Bunny Ears: Use a piece of parchment paper and draw a template for your rabbit ears. Flip parchment over so the pencil or ink does not come in contact with the candy coating. Use melted white candy coating to trace the rabbit ears and fill in the outer part of the ear. Be sure to pipe the candy coating thick enough to give the ears stability when placed in the cake. Let the melted coating harden. Trace and pipe the inner ear with the melted pink candy coating. Set the ears aside for 15-20 minutes until hardened. Spray with some jewel dust for sparkle.
Fondant cheeks and paws: Roll out 4 balls of fondant. Weigh to make sure they are all the same size. Flatten and shape each ball into a thick disk. For the cheeks, use a flower leaf molding tool to prick some holes to represent whiskers. For the paws, use a flower leaf modeling tool to indent 3 toes on the paws. Roll out the pink fondant. With the heart plunger cutters, cut out 6 mini hearts and 1 larger heart for the nose. With the large round of the plunger cutters, cut out 2 circles. With some piping gel and a brush, attach each mini heart to a toe. Attach the circles to the heel of each paw.
Color the buttercream in shades of peach, pink, yellow and green. Place each color in a piping bag with 3 different tips; 1M, 2D and 18. Use tip #349 for the green buttercream . Place a small amount of black buttercream in a piping bag fitted with tip #2.
Assembly: Peel bunny ears from parchment and carefully place on top and middle of the cake. Use some buttercream piped behind the ears to give support. Randomly pipe rosettes, swirls and dollops in the different colors of buttercream on top of the cake surrounding the bunny ears. Add green leaves to the piped blooms. Spray some jewel dust to give the blooms some sparkle. Attach the fondant cheeks, pink heart nose and paws with white buttercream. Pipe on the closed eyes with black buttercream; pipe a thin black sideways question mark going opposite directions for the eyes.
For the Pink Bunny.
We used a 6 inch 2-layer cake. Crumb coat and ice cake in a pale dusty pink buttercream until smooth.
Bunny Ears: Use a piece of parchment paper and draw a template for your rabbit ears. Flip parchment over so the pencil or ink does not come in contact with the candy coating. Use melted pink candy coating to trace the rabbit ears and fill in the outer part of the ear. Be sure to pipe the candy coating thick enough to give the ears stability when placed in the cake. Let the melted coating harden. Trace and pipe the inner ear with the melted white candy coating. Set the ears aside for 15-20 minutes until hardened. Spray with some jewel dust for sparkle.
Fondant cheeks and paws: Roll out 4 balls of fondant. Weigh to make sure they are all the same size. Flatten and shape each ball into a thick disk. For the cheeks, use a flower leaf molding tool to prick some holes to represent whiskers. For the paws, use a flower leaf modeling tool to indent 3 toes on the paws. Roll out the pink fondant. With the heart plunger cutters, cut out 6 mini hearts and 1 larger heart for the nose. With the large round of the plunger cutters, cut out 2 circles. With some piping gel and a brush, attach each mini heart to a toe. Attach the circles to the heel of each paw.
Burgundy Fondant pieces. Mold a few flowers using the carnation/dahlia silicone mold. With rolled fondant, using the petal flower plunger cutter set, cut out some fondant flowers in different sizes. Attach a sugar pearl to the center of each flower with some piping gel.
Prepare some buttercream in a darker shade of dusty rose color, add to a piping bag with a 1M tip and some green buttercream with tip #349. Put a small amount of black icing with tip #2.
Assembly: Peel bunny ears from parchment and carefully place on top and middle of the cake. Use some buttercream piped behind the ears to give support. Pipe a crown of rosettes along the top edge of the cake. Place the fondant flowers within the crown. Add green leaves to the piped blooms. Spray some jewel dust to give the blooms some sparkle. Attach the fondant cheeks, pink heart nose and paws with some buttercream. Pipe on the closed eyes with black buttercream; pipe a thin black sideways question mark going opposite directions for the eyes.
A floral bunny cake is not only a delectable treat but also a work of edible art that brings joy and beauty to any celebration. It's a perfect way to infuse a touch of springtime charm into your special occasions.
