Easter Bunny Cake
Use this cake decorating tutorial to make a quick and easy Easter bunny cake. All the details are made with candies and shredded coconut. No special tools or fondant needed!
Ingredients
- 1 Carrot cake Dimensions: 8x3
- 4 cups Cream cheese frosting
- 4 cups Coconut Shredded
- 1/2 cup Jelly candies Various colors
- Gel food coloring Pink
- Edible markers
Instructions
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Bake your cake and allow it to cool down to room temperature.
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Fill and frost it in frosting.
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Cover the cake fully with shredded coconut.
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To make the ears: Cut out two ear shaped cardboard pieces and stick a popsicle stick behind each eat. The cardboard ears should be the same size. Spread a thin later of frosting on each ear. Cover the center of the ears with pink shredded coconut and cover the edges of the ears with regular white coconut.
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Push these ears into the top sides of the cake.
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Now, make the eyes, nose, whiskers and mouth with colorful jelly candies.
Tip: Jelly candies are really easy to cut with scissors and you can even flatten them with a rolling pin and you can also draw on them with edible markers.
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Stick all these facial features on the bunny cake with some frosting and you are done with your cute Easter bunny cake!
Recipe Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.