This perennial Easter favorite will make the most adorable holiday centerpiece.
Sweet bunny is surrounded by candy cordial flowerpots and a brightly-striped awning trimmed with dainty drop flowers. During this busy season it?s so convenient to make all the accessory components in advance.
At least 1 week in advance, make cart and bunny ears: Prepare two gum paste recipes.
Cut ears and let dry on cornstarch-dusted flower formers. Cut two 3 x 6 in. awnings, one 4 1/2 x 6 in. countertop.
Tint portion light blue and cut one 4 1/2 x 3 in. side and two 6 x 3 1/2 in. front/back pieces. Poke holes in countertop with lollipop stick. Let all pieces dry on cornstarch-dusted board.
When dry, tint portion dark blue and cut awning strips 1 1/2 in. wide x 3 in. long; attach to awning with water. Let dry 2 days.
In advance, using royal icing, make 30 each rose and yellow tip 224 drop flowers with tip 2 white dot centers. Make extras for breakage; let dry.
Tint white candy lavender, pink, yellow and green; Mold tulips and mini bar flower boxes using painting method. Mold flowerpots in cordial cups mold, using white and cocoa candy tinted with orange color.
Cut bottom of tulips flat and attach to pots with candy. Make spaghetti whiskers using tip 3 and royal icing; let dry in craft block. Tint shredded coconut green (see below) link to below instructions.
Bake and cool lamb cake. Pipe-in inside ears with tip 3 and rose royal icing. Cut slots in cake and insert ears. Lightly ice cake smooth in buttercream.
Attach cart on back of cake with icing.
Make brace for awning: Cut lollipop stick pieces; four 7 in., two 4 1/4 in. and two 2 3/4 in. Insert 7 in. sticks through countertop holes and through cake. Hot glue smaller sticks horizontally to tops of 7 in. sticks for brace sides. Glue awning sides together at right angle, then glue to brace.
Pipe-in tip 3 eyes and mouth, dot nose. Build up icing for paws. Cover bunny, paws and outside ears with tip 18 stars; overpipe mouth and nose area. Edge cart with tip 3 beads.
Attach drop flowers to cart and candy flower boxes with icing; add tip 352 leaves. Attach ribbon bow with icing. Insert whiskers. Add tip 2 message. Position tinted coconut and candy.
Tinting Shredded Coconut: Place desired amount of coconut in plastic bag, add a few drops of color and knead until color is evenly blended. Dry on waxed paper.
Adding color details to candies makes them more realistic and much more fun! For large areas of color, it's best to paint the melted candy right in the mold before the whole candy is molded using a decorator brush. Or, for very small details like vines, mouths and messages, melted candy should be piped onto molded candies using a parchment bag with a small hole cut in the tip.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.
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This cake is definitely more for an experienced decorator. That being said, it was fun to make. Instead of making the cart from gum paste, I made it out of cake and covered it with buttercream. I made the awning from cardboard and covered it with fondant. This way, the cart was edible.