These sweet Mini Cakes for Easter make a great edible decoration for your Easter brunch. Little spring-inspired mini cakes surround a traditional chocolate bunny made with white Candy Melts candy and the 3D Bunny Pan. Each of these little Easter cakes is topped with edible icing decorations to make this dessert display look like a blooming spring garden. And everyone is sure to love the fact that you made the cute candy bunny yourself!
In advance: Make candy bunny. Tint 1 oz. candy pink; melt
1 oz. light cocoa. Fill in eye and nose of pan (reserve excess
pink); chill until firm.
Use 3 pks. white candy to make candy
shell in both halves of pan. Chill until firm; unmold. Use
reserved pink candy in cut parchment bag to outline and fill
Attach halves with melted candy. Slide bunny across
warming tray to smooth bottom so bunny will stand. Attach
bunny to wrapped cake board cut-to-fit, with melted candy.
Bake and cool 1 1/2 in. high cake using firm-textured batter such
as pound cake. Cut 12 rounds using largest Cut-Out. Cover with
melted candy tinted green. Let set. Repeat if necessary
for smooth finish. Let set.
Use candy to attach cakes to wrapped,
cut-to-fit boards, 1/2 in. wider than cakes. Divide cakes into 8ths.
Pipe tip 47 vertical lines. Pipe tip 3 pull-out grass. Attach icing
flowers and leaves to cakes with dots of icing.
on pedestal and surround with additional flowers and leaves.