Easily create an adorable bunny cake perfect for Easter celebrations!
Recipe type: Project Cards
Ingredients
- 1kg Bakels cake mix (we used Buttacake)
- 1kg white Over The Top buttercream
- 3 x 6” round Fat Daddios cake pans
- 4” cranked spatula
- 8” round white Loyal cake board
- A3 self-healing mat
- Craft knife
- Dab-A-Dust pouch
- Janet O’Sullivan acrylic cake scraper
- Pink, black & white fondant
- Rotating cake turntable, with non-slip mat
- Round plunger cutters in two sizes
- Satin Ice gumpaste
- Small paintbrush (for gluing)
- Small silicone rolling pin
- Sugar glue
- Toothpicks
- Wooden skewers
Method
- Prepare the Bakels cake mix as per the packet instructions. Divide amongst cake pans and bake until cooked. Allow to cool completely, trim off the top and then chill, airtight, in the refrigerator until required.
- Roll out the white gumpaste to approximately 3-4mm, using the cornflour to stop it from sticking to the craft mat and rolling pin. Using the included templates, cut out the white part of the bunny ears. Insert a wooden skewer into each ear to act as a support. Use the pink fondant for the inside part of the ear and attach to the white gumpaste with sugar glue. Allow to dry until gumpaste has hardened completely (several hours or overnight).
- Using more of the gumpaste, mould the feet and insert a toothpick into the back.
- Using some of the pink fondant, roll a 2cm ball and insert a toothpick into the back for the nose.
- Roll the black fondant into 6 even, thin sausages for the whiskers. Roll two matching sausages, slightly thicker than the whiskers and curl slightly to look like eyelashes. Place all pieces off to the side to dry slightly.
- Attach your first layer of cake to your cake board, using a generous smear of buttercream and the cranked spatula.
- Use the cranked spatula to fill between each layer with more buttercream. Apply a thin layer of buttercream to the outside of the cake (this is called a crumb coat) and then set in the refrigerator.
- Cover the cake in a thicker layer of buttercream and smooth with the acrylic cake scraper.
- Before the buttercream crusts, attach the feet, eyes, whiskers, nose and mouth to the front of the cake.
- Roll the pink fondant out on the craft mat. Using the round plunger cutters, cut two of the largest size round and 6 of the smallest round. Use the paintbrush and sugar glue to attached these to the feet to form the pads.
- Insert the ears into the top of the cake, facing forwards.
