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Easy Fondant Bunny Cake Topper on Sprinkle Cake Placed on White Plate

Easy Easter Bunny Cake Topper

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Use this quick and easy cake decorating tutorial to make Easter bunny cake topper with marshmallow fondant. Great for Easter parties. No fancy tools needed!
Course Dessert
Cuisine American
Keyword decorated easter cake
Prep Time 10 mins
Cook Time 40 mins
Decorating time 12 hrs
Total Time 12 hrs 50 mins
Servings 4 Mini cakes
Calories 953
Author Abeer Rizvi



  • Bake the cakes in greased and floured mini cake pans, lined with parchment paper.
  • Allow them to cool completely.
  • Remove cake from pans and discard parchment paper.
  • Then, fill and frost each cake with lemon icing.
  • Cover all the cakes in sprinkles and keep aside.
  • Roll out blue fondant and use a circle cutter and heart cutter to cut out pieces.
  • Use a knife to cut the heart piece in half and you will end up with two petal pieces.
  • Cut out two small oval shaped pink fondant pieces. Stick them on top of the petal pieces. These will be the bunny's ears.
  • Let's make all the facial features now: Cut out two small blue circles and poke little holes on them with a toothpick. Cut out a little pink triangle piece for the nose. Draw eyes on two round confetti sprinkles with a black edible marker.Stick all the facial features on the big circle piece with some water.
  • Stick the ears behind the circle piece with some royal icing or melted chocolate.
  • Draw the mouth and eyebrows with a black edible marker.
  • Allow this bunny topper to dry overnight and harden.
  • The next day, stick a lollipop stick at the back of the bunny topper with melted chocolate and allow the chocolate to harden.
  • Push the bunny topper gently into the top of the cake. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 953kcal | Carbohydrates: 172g | Protein: 1g | Fat: 30g | Saturated Fat: 7g | Sodium: 327mg | Potassium: 59mg | Fiber: 1g | Sugar: 158g | Calcium: 6mg | Iron: 1mg