In advance: Make candy tulips. Melt 2 pks. of white candy; tint 1/3 cup each in violet, rose, yellow using candy colors. Tint 1 cup lime green (mix equal amounts of green and yellow tinted candy); reserve remainder white. Mold candies using
layering methods; refrigerate until firm, unmold. Flatten bottom of each candy by placing on a warm cookie sheet or warming tray. Stand candies on waxed paper-covered board; pipe puddle bases around tulips using melted candy in cut parchment bag. Refrigerate until firm. Make ears. Prepare gum paste. Roll out 1/8 in. thick; using pattern and knife, cut ears. Position in medium flower former heavily dusted with cornstarch. Tint a 2 in. ball of gum paste rose; roll out 1/8 in. thick and cut 2 ear centers using pattern. Attach centers to ears with damp brush. Bend one ear to curl and let dry overnight.
Bake and cool bunny cake using firm-textured batter such as pound cake. Trim off ears. Generously ice around nose and ear area to form oval head. Lightly ice face. Tint a 1 in. ball of fondant rose; roll out 1/8 in. thick. Cut a 1 1/4 x 5/8 in. oval and attach for mouth. For lower lip, roll a log of white fondant 1 1/4 in. x 1/4 in. diameter; attach with buttercream. For muzzle, roll two ovals, 1 x 1/2 in. high; flatten slightly and attach. For nose, shape and attach a rose oval 1/2 x 3/8 in. high. Lightly ice eye area with buttercream; trace eye pattern with toothpick. Outline eyes with tip 2; pipe in whites of eyes and pupils with tip 3 (smooth with finger dipped in cornstarch). Add tip 1 dot highlights. Cover cake with tip 18 stars. Attach cookie treat sticks to backs of ears with melted candy; let set. Insert ears in cake. With royal icing, cover sides and back of ears with tip 18 stars. Tie ribbon into bow; attach with buttercream. Tint coconut green by placing shredded coconut in a zip-close
sandwich bag. Add a few drops of icing color (diluted slightly with water). Shake and knead bag until color is evenly distributed and sprinkle around cake. Position candy tulips.