Prepare the Candy Coating:
Melt white candy coating in a microwave-safe bowl in 30-second intervals, stirring after each interval until melted.
Fold in the light color jimmies mixture. Place mixture into a squeeze bottle. Squeeze the mixture into a 3D bunny mold.
Place in the freezer for 30 minutes or until the mold is cloudy.
Remove from the mold and let it come to room temperature.
Brush the chocolate molded bunny with some mother of pearl sterling dust for a shimmer effect.
Prepare the Cake:
We used a 6-inch 2-layer cake. Crumb coat, ice, and smooth the cake with yellow buttercream, achieving a flawless surface with a cake cloth. Set aside.
Prepare Buttercream and Piping Bags:
Create two piping bags, each with tip #2D.
Paint the inside of the piping bag with periwinkle buttercream using an angled spatula.
Fill the center with mojito buttercream.
Repeat with the rose buttercream as the outer layer and the mojito buttercream as the center layer.
Prepare avocado buttercream in a piping bag with tip #349.
Decorate the Cake:
Pipe a cascade of 2D kisses to represent periwinkle hydrangeas, starting on top of the cake and flowing over the edge and down the side, about halfway down.
Repeat the process with rose hydrangeas, creating layers until the desired puffiness is achieved, encircling the top of the cake.
Pipe a leaf border in avocado buttercream at the base of the cake and add leaves to the cascading hydrangeas.
Attach the chocolate molded sitting bunny in the center of the cake using buttercream and enhance with royal icing decorations like an Easter egg and drop flowers.
Spray the hydrangea blooms with edible jewel dust using a pump for a dazzling finishing touch.
Indulge in the magic of Easter with this Chocolate Easter Bunny Cake that not only delights the taste buds but also captivates with its enchanting design.