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Easter bunny cake decoration

Victoria Threader Victoria Threader
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    • There’s no better way to decorate your Easter baking than with this cheerful chap, the perfect combination of cheeky and cute.

    You could use him with other Easter-themed decorations on a large cake or top cupcakes with a little rabbit each – let your imagination go wild.

    Once made, you can keep these in a breathable cake box for a good few days, letting you get ahead on your Easter prep.

    The amounts make 1 bunny but you can double or triple the ingredients if you want to make more – you could also choose to make your bunnies a smaller or bigger size, or even a different colour – the choice is yours!

    By Victoria Threader

    Ingredients

    For this Easter recipe you will need:

    • 70g beige modelling paste
    • 1g pink modelling paste
    • 1g yellow modelling paste
    • 1g cream modelling paste
    • 1/4g white modelling
    • Black sugar pearls for the eyes
    • Chinese clear noodles for the whiskers
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    Step 1

    For the body: Roll 60g of beige modelling paste into a ball. Using your index finger, roll a dent in the centre to make a neck.

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    Step 2

    Roll a long sausage shape at the top of the head, tapering into a point at the top.

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    Step 3

    Using a sharp knife, cut down the centre of the top to make ears.

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    Step 4

    For the feet: Roll 3g of beige paste into a ball, pinch the bottom to make a foot shape, mark out the toes by pushing a cocktail stick into the top twice.

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    Step 5

    For the pads of the feet: Roll tiny pink balls of paste and push them flat with the tip of your finger and stick them on to the feet with a dot of water.

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    Step 6

    Stick the feet onto the body with a brush of water.

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    Step 7

    For the arms: Roll two sausage shapes, taper at one end.

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    Step 8

    Stick the arms onto the body with a brush of water.

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    Step 9

    For the pink of the ears: Roll a tiny sausage shape and push it flat, using the dresden tool if you have one.

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    Step 10

    For the eyes: Roll tiny balls of white paste and push the black sugar pearls into them.

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    Step 11

    Roll the cream modelling paste into two cheeks, a tiny ball of pink paste for the nose and cut the Chinese clear noodles for the whiskers.

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    Step 12

    Stick the cheeks, nose, eyes and whiskers onto the head with a brush of water. Mould a bow to go around the neck (optional).

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    Step 13

    Add the finished topper to your cake.

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