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You are here: Recipes > Easter Bunny Cake

Easter Bunny Cake

Get ready for Easter with this stylish, colourful Easter Bunny Cake!

With a bright pastel aesthetic and sharp, clean edges, this is sure to be a striking addition to any Easter celebration.

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Decorating ingredients

  • 1 kg Renshaw Marshmallow Flavour White Extra Sugarpaste
  • 250 g Renshaw Black Ready to Roll Icing
  • 2 x 250 g Renshaw Pastel Green Ready to Roll Icing
  • Rainbow Dust Tylo Powder
  • Rainbow Dust ProGel Pink
  • Rainbow Dust ProGel Yellow
  • Rainbow Dust Edible Glue
  • Mini Eggs
  • 6 inch round cake, 6” deep. Place on 6 inch cake drum and coated with a layer of Ganache.


Prepare your equipment:

Step 1

You will need; 12 inch round cake drum, 6 inch round cake drum, rolling pin, knife, icing sugar, cooled, boiled water, water brush - ½ inch flat, pointed glue brush - No 2, smoothers, flexi smoothers, scriber, heart cutter, daisy plunger cutter, dresden tool, ball tool, sieve, ribbon, double sided tape

Decorating the cake:

Step 2

On a clean dry surface, knead Renshaw Pastel Green Ready to Roll Icing until pliable. Dust the work surface with icing sugar and pin out to 2mm thick. Brush the board with water and cover with the Ready to Roll Icing, smooth over with a smoother. Trim away excess Icing with a sharp knife.

Step 3

On a clean dry surface, knead Renshaw White Extra Sugarpaste until pliable. Dust the surface with icing sugar and pin out the Sugarpaste to 3-4 mm thick.

Step 4

Wet the cake with water and drape the Sugarpaste over the rolling pin and cover the cake. Smooth over the surface with the palm of your hand to expel any air from between the cake and the Sugarpaste. Gently unfold any pleats as you go. Trim away excess Sugarpaste from the base of the cake.

Step 5

Polish over the Sugarpaste surface with smoothers. Then shape the top edge with flexi smoothers if required. Attach the cake to the board with Ganache.

Step 6

Colour 100g of Renshaw White Extra Sugarpaste with Rainbow Dust Pink ProGel.

Step 7

Shape 2 x 30g balls of Renshaw White Extra Sugarpaste into cones and flatten with the palm of your hand. Use the handle of the Dresden tool to press in an indent at the wider end of the cone. Mark in the toes with the thin end of the Dresden tool.

Step 8

Add pad markings to each foot, use the large end of the ball tool for the central one and the small end for the toe pads. Fill each one with small balls of Pink Extra Sugarpaste. Attach the feet with Rainbow Dust Edible Glue.