Item# WLPROJ-9395
Colorful Bunny Watercolor Cake
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Colorful Bunny Watercolor Cake
- Amount
- 12-18 servings
- Prep Time
- 2 hr
- Skill Level
- Intermediate
- Total Time
- 4 hr 15 min
Try cake decorating with a unique watercolor painting effect that’s bound to impress. Decorated with pastel pink, teal, yellow and purple frosting, this Watercolor Bunny Cake is a beautiful way to finish your Easter meal. Use our printable bunny template to create your own stencil, then carefully paint various shades of frosting around the cake to make this beautiful dessert to share with family and friends.
Ingredients
Print
List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
- Favorite cake mix or recipe
- 2 containers white decorator frosting
- Edible black marker
-
Pink icing color
Pink Icing Color, 1 oz.$2.39
- Lemon yellow icing color
-
Teal icing color
Teal Icing Color, 1 oz.$2.39
- Purple icing color
Tools
List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
- Cooling grid
-
Icing smoother
Cake Icing Smoother$10.39
- 8-inch round cake pan
- Angled spatula
- Disposable decorating bags
- Parchment paper
- Open star tip 4B
- Scissors
Instructions
PrintClick To Mark Complete
Notes:
This decorating idea makes a 3 layer 6" high cake
How To
How to Pipe a Pull-Out Star
The star tip creates the most celebrated, easily accomplished decorations! The pull-out star technique can be used for fun, furry creatures, or for textured hair for your cakes.
How to Prepare a Decorating Bag
Decorating with a bag and tip is one of the most fundamental skills in cake and dessert decorating. Here are some basics to get you started.
How to Use a Spatula
Preparing a perfectly smooth iced cake, while keeping crumbs out of the icing can seem like a tricky thing— but over the years we've developed some methods to make it easier. Start by positioning the cake on its serving board on the turntable. Remember to thin the icing with 3-4 Tablespoons of corn syrup so it spreads easier. The trick to keeping crumbs out of your icing is to glide your spatula over the icing, never allowing the spatula to touch the cake surface or to pull already spread icing from the cake surface. Some decorators prefer to "crumb coat" layers by lightly icing the cake first, allowing a light crust to form, then adding a top icing cover.