Floral Bunny Easter Cake

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Introducing the Floral Bunny Easter Cake – a delightful and whimsical creation that brings together the joy of Easter and the sweetness of a beautifully crafted dessert. This recipe combines the artistry of candy coating, a 3D bunny mold, and a moist 2-layer cake, all adorned with a vibrant burst of buttercream hydrangea flowers and a charming chocolate bunny centerpiece.
Floral Bunny Easter Cake

Floral Bunny Easter Cake Recipe

The step-by-step instructions guide you through the process of creating a visually stunning and delicious masterpiece, perfect for celebrating the Easter season with family and friends. Let the colors and flavors of this Chocolate Bunny Floral Cake add a touch of festive magic to your holiday gatherings!


  • 3D Sitting Bunny Chocolate Mold
  • Merckens Chocolate Wafers - Super White Chocolate Melts
  • Light Pink Jimmies
  • Light Blue Jimmies
  • Yellow Jimmies
  • Green Jimmies
  • Squeeze Bottle
  • White Decorating Buttercream Icing
  • #2D Large Drop Flower (6 Petal) Stainless Steel Piping Tip
  • #349 Leaf/Lily Petal Stainless Steel Piping Tip
  • Mojito Soft Gel Paste™ Food Color
  • Periwinkle Soft Gel Paste™ Food Color
  • Egg Yellow Soft Gel Paste™ Food Color
  • Rose Pink Liqua-gel® Food Color
  • Icing Layons - Tiny Stylized Easter Eggs
  • Icing Layons - Assorted Colors Mini Swirl Drop Flowers


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.
Final Touch:
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.
Chocolate Molded Easter Bunny cake with cascading hydrangeas in buttercream
White Chocolate confetti molded bunny sitting on top of cake with cascades of hydrangea buttercream flowers

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