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One Easter cake, three designs, part 3

April 6, 2012 by Louise 16 Comments


The last of my three Easter cake tutorials. A cute little Easter bunny cake! I have made a fondant grass border instead of a ribbon this time. This Easter bunny cake would be a fun project to make for kids, since the bunny is made using basic tools. If you like, you can add more decorations to the cake like small flowers and Easter eggs in the grass? Again, scale down the design to a smaller cake by leaving out the “Happy Easter” lettering on the cake.

This Easter bunny cake would be perfect together with my bunny cookie pop’s.

This is what I use:
10″ fondant covered cake (I have used Egg yellow from Americolor)
Rolled fondant icing
Food gel colors (brown, pink & green)
Fmm Funky Alphabet & Numbers + Funky Alphabet lower case set (Other types of lettering can be used instead)
Cutting wheels (PME) (Alternative, use a small pizza cutter)
Scallop and comb (PME) (Drinking straw can be used, if you don’t have such tool)
Small modeling tool knife (A table knife can also be used instead)
Modeling tool with a pointy end
Round cookie cutter 3″ (8 cm) (Alternative, use a drinking glass)
Small oval cookie cutter 1 1/2″ (4 cm)
Leaf cutters in two sizes
Edible glue + brush
Small rolling pin
Cornstarch for dusting
White flower stamens
Knife

Step 1:
Dust your work board with cornstarch and roll out (in the size of a dinner plate) some of the white gum paste very thinly. Set a side and let it dry for 15 minutes. Dust the gum paste with cornstarch and cut out strips of fondant wide enough to cut out the Funky letters. Take one strip at a time. Press down the tappits and remove any excess gum paste. The letters should release easy if you tap the cutter on to your work board. A needle can be helpful, if it won’t release. Cut out 2 letters of each, in case of breakage. Set a side to dry.

Step 3:
Color some fondant green. Roll it out, to a long strip. Next take your cutting wheel and start cutting up and down all the way down the middle of the fondant strip. It looks kinda like a zipper.


Step 4:
Trim the grass border with a knife and glue it on the cake in sections with edible glue.


Step 5:
Color some fondant brown. Roll it out and cut 1 circle with the cookie cutter + 2 brown leafs (use the largest leaf cutter) for bunny ears. Shape the circle into oval shape. Smooth the edges with your finger. Color some fondant pink and cut out 2 small leafs. Glue the pink leafs on top of the brown leafs and smooth the edges with your finger.


Step 6:
Next knead a little white fondant with a bit of brown fondant. Roll out and cut out using the oval cutter. Glue it on the “bunny head” and smooth the edge. Roll a small ball of pink fondant for the nose and glue it on. With a knife and a scallop tool make the mouth indentation.


Step 7:
Place the bunny on the cake but do not glue it in place at this stage. Place the lettering on the cake and when it sits OK glue on the bunny (Do not place the bunny too close to the top letters like I did) Turn over one letter at a time and brush a little glue on the back and attach to the cake.

Step 8:
Give the bunny a couple of whiskers (flower stamens) Use a pointy tool on the cheeks and make eyes out of white fondant with a tiny brown fondant ball on top.

Remember to remove the flower stamens before cutting the cake

Happy Caking!

Louise

Previous Post: « One Easter cake, three designs, part 2
Next Post: Happy Easter from CakeJournal »

Reader Interactions

Comments

  1. Pinky

    June 6, 2012 at 7:35 PM

    hi Louise,

    Absolutely Lovely..It’s really cute..I am defenitely making this one for next Easter. i love those funky letters. Will u be able to name shops or online stores where I can buy them. I’ve been looking for them in the U.S. But couldn’t get those FMM cutters.I would really appreciate if you could let me know.

    Reply
    • Louise

      June 7, 2012 at 7:48 AM

      Global Sugar Art has them 🙂

      Reply
  2. Olamide

    June 6, 2012 at 12:02 PM

    So beautiful too attractive.

    Reply
  3. gihan

    May 11, 2012 at 8:43 PM

    Gee thanks Louise, i did not expect that you would reply, you are really a sweetheart, GiGi 🙂

    Reply
  4. gihan

    May 7, 2012 at 12:05 PM

    Hi Louise, your cakes and cookies are adorable, i was very happy to know that you taught yourself to reach that level of accuracy, coz i myself grew passion for cake & cookie bakery & decoration and i try to teach myself through sites…well my question is that i live in egypt and we dont have cakery supplies stores, and it happens that i am traveling to Amsterdam and i wonder if you can name me some stores where i can buy cake decoration supplies in moderate prices… thanks a lot for your help thru your tutorial site and recipes 🙂 GiGi.

    Reply
    • Louise

      May 8, 2012 at 9:09 PM

      Thank you GiGi 🙂
      I’m not sure if this online shop have a “real” store too? https://www.deleukstetaartenshop.nl/ but they have some great things. Happy shopping!

      Reply
  5. Heather

    April 20, 2012 at 2:07 PM

    Absolutely brilliant. I love the grass – so easy!! Would never have thought of doing it that way!

    Reply
  6. Marielba

    April 12, 2012 at 1:41 PM

    So cute, beautiful

    Reply
  7. Victoria

    April 10, 2012 at 9:08 AM

    It’s lovely

    Reply
  8. Sara

    April 9, 2012 at 12:50 PM

    So sweet!!!

    Reply
  9. Nanna

    April 7, 2012 at 6:55 PM

    Jeg er vild med alle 3 designs:-)

    Reply
  10. Eileen

    April 7, 2012 at 6:41 PM

    Louise your cakes are beautiful, you make everything look so easy!
    Thank you for sharing with us.
    LOL Eileen

    Reply
  11. Angeline Stanley

    April 7, 2012 at 6:36 PM

    Thank you for yr tutorial and inspiration. I shall use yr Easter Cake Design and hope to impress my family and friends on Easter day! 🙂

    Reply
  12. Ckay

    April 7, 2012 at 12:09 PM

    Fantastic! Great tutorial!

    Happy Easter!

    Reply
  13. Eftychia

    April 7, 2012 at 11:17 AM

    Happy Easter!! Very beautiful cake. Thanks for the tutorial.

    Reply
  14. Ashley @ FROSTEDChic

    April 6, 2012 at 4:03 PM

    Adorable!

    Reply

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Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

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