Sweet Easter Bunny Cake


With dreams of jelly beans, chocolates and colorful candy eggs, this Sweet Easter Bunny Cake can’t wait for your Easter celebration! A sweet Easter dessert that is easy for decorators of all skill levels, this Easter bunny cake features simple decorations and has sparkly candy ears that are sure to catch everyone’s eye. Also fun for baby showers or birthday parties, this bunny cake is just as sweet to look at as it is to eat!
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Step 1

One day in advance, make bunny ears. Print out Large Bunny Ears pattern. Tape pattern to cake board. Cover with wax paper.

Combine white Sparkling Sugar and white Cake Sparkles in small bowl. Set aside.

Melt white Candy Melts candy according to package instructions. Transfer to disposable decorating bag; cut small tip in bag. Outline and fill in bunny ears, reserving remaining candy for later step. Immediately top with combined sprinkle mix. Tap lightly to remove excess. Chill candy until set, about 10 to 15 minutes.

Once set, remove ears from wax paper. Place face down on cake board. Using reserved candy (reheat if necessary), pipe strip of candy on backside of ear. Position lollipop stick in melted candy, leaving about 3 in. of stick at bottom of ear for cake insertion. Chill until set, about 5 to 10 minutes.

Step 2

Prepare and bake cake. Prepare cake batter according to recipe instructions. Divide equally into five pans and one bowl. Using Christmas Red icing color, tint batter in bowl light pink.

Using toothpicks, marbleize pink batter evenly into all pans. Bake and cool.

Step 3

Stack cake. Level cooled cakes to top of pans. Set aside.

Prepare raspberry buttercream icing following recipe instructions.

Prepare decorating bag with tip 2A and ready-to-use decorator icing. Place one cake layer on cake board or plate. Pipe dam around edge of cake. Fill with raspberry buttercream icing. Position second cake layer on top. Repeat for all layers.

Using spatula, ice cake smooth with creamy white icing.

Step 4

Decorate cake. Using Christmas Red icing color, tint ¼ cup icing dark red, 1/4 cup icing medium red and 1/4 cup icing light red. Using Black icing color, tint 1/8 cup icing black.

Prepare two decorating bags with tip 3. Fill separately with light red and black icing. Using light red icing, pipe small “X” on front side of cake for mouth. Using black icing, pipe eyes and eye lashes. Reserve remaining light red icing for later step.

Insert ears into top of cake.

Prepare three decorating bags separately with tips 1M, 21 and 32. Alternate adding dark, medium and light red icings, as well as any remaining creamy white decorator icing, randomly into each bag.

Pipe rosettes and stars around base of bunny ears.

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The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.

The star tip creates the most popular, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders, details such as buttons and facial features, flower centers, filling in cakes baked in shaped pans.

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