Egg Expedition Cake
Cake serves 12.
- Craft knife
- Waxed paper
- Craft foam block
In advance: Make fondant bunnies, tulips, leaves, treetops and trunks.
For bunnies, roll out white fondant 1/8 in. thick; cut 3 bunny shapes using cutters from each set. Let dry on waxed paper-covered board, dusted with cornstarch. Reserve a 2 1/2 in. ball of white; tint remaining fondant: 12 oz. leaf green, a 2 1/2 in. ball of brown and 1 1/2 in. balls of rose, yellow and violet.
Roll out rose, yellow and violet 1/8 in. thick; cut 4-5 tulips in each color using mini cutter. Let dry. Roll out green and brown fondant 1/8 in. thick; trace treetop and trunk patterns with toothpick and cut 3 large and 2 small of each. Cut leaves for tulips using ears from mini bunny cutter. Let all dry. Reserve remaining green fondant.
For flower stems, cut 14 lollipop sticks in half; tint vanilla green and brush on sticks. Let stems dry in craft block. Draw features and decorated egg on bunnies with FoodWriters.
Using reserved white fondant, roll small balls for bunny tails and logs for standing bunny's arms; attach with damp brush. Attach confetti sprinkles with dots of melted candy. Attach treetops to trunks with melted candy; let set. With melted candy, attach trees and bunnies to lollipop sticks, attach tulips and leaves to stems. Let set.
Ice 2-layer cake smooth (bake two 1 1/2 in. high layers for a 3 in. high cake). Roll out reserved green fondant 1/8 in. thick.
Trace grass pattern with toothpick, making a separate section for each cake side. Cut grass with knife; attach to cake sides.
Draw grass blades with FoodWriter. Attach tulips to grass with dots of icing, trimming sticks as needed. Insert trees and bunnies.
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