Easter bunny cake: modelling chocolate bunny tutorial
Surely you must be thinking about making an easter bunny cake. Easter is almost here and everybody’s crazy about bunnies and eggs.
I came up with this minimalist, adorable design of an easter bunny made with modelling chocolate and fondant. It’s a simple yet attractive cake, that may come in handy if you have a limited budget. I hope you surprise your family and friends with this fondant easter cake.
How to make an easter bunny with chocolate
To make the modelling chocolate easter bunny, I’m going to use this new modelling paste that Renshaw put on sail not long ago. We’re talking about real Belgian chocolate turned into modelling paste. After a few tries, I can say that it’s a splendid paste. I’m really satisfied with it, as it’s a greatest substitute for modelling paste or the mixture of fondant + CMC that is usually used.
Besides, this Renshaw’s modelling paste can be found in white chocolate or in milk chocolate and it’s suitable for vegans. It’s Kosher & Halal certificated, so it’s suitable for all audiences. And it has a long expiration date, so you can keep it for a few months.
Easter bunny cake step by step tutorial
1. Mix 130gr of white modelling paste with 20gr of milk chocolate paste and make a ball with 34 gr. Then, press the ball on the sides to get a cone shape.
2. Separate a portion of 83gr to make the face. Make a ball and crush it slightly with the palm of your hand. With the help of a big ball tool, make two soft cavities in order to place the eyeballs.
3. Cut two rounded fondant pieces with 1cm diameter and glue them to the face. Next, make a ball with black fondant and stick it inside the white ball. Add two little white balls of different sizes to simulate the sparkle in the eye.
4. Make two little balls with the chocolate paste and stick them together. You’ll see that with modelling chocolate you don’t need any edible glue. Make a small strip with the paste and put it under the snout and also make a small milk chocolate ball for the nose.
5. Stretch two portions of the paste and cut two ears of 17gr each. Stretch two portions of white fondant and cut them appropriately to create the inner part of the ears. Stick them with a bit of edible glue. Pinch the lower ends of the ears so that you can stick it to the head later. Let them cool down for a bit.
6. Let’s finish with the body of the bunny. Make two small balls with the chocolate paste and stick them to the front of the body to create the legs. Make 3 tiny balls with milk chocolate paste to create the claws. With a bit more of the chocolate paste, make both arms and place them on the sides and, with a little bit of white fondant, create the hair on the chest.
7. Poke the head of the bunny into the skewer. Make sure that the skewer is not longer than the head.
8. Poke a 26 gauge white wire into each one of the ears.
9. Poke the ears into the head. You can also make the eyebrows with two thin stripes of the chocolate paste.
10. Apply some Strawberry Rainbow Dust powder colour on the cheeks and the ears.
Decorate the easter cake
10. Cover the cake with Baby Blue Renshaw fondant. For a 12,5cm diameter and 10cm high cake, you’ll need 280gr of fondant. For a 15cm diameter and 10cm high cake, you’ll need 470gr of fondant. For a 17,5cm diameter and 10gr high cake, you’ll need 600gr of fondant. Also cover the base of the cake with the rest of the fondant.
11. Make two carrots to decorate the cake. Make a long cone with orange fondant and add some lines, as well as a whole on the upper part.
12. Take a portion of green fondant and shape it into a teardrop. Insert it into the whole.
13. Make two little wholes to make the eyes of the carrots with black fondant. Just let your imagination fly and make them cute. You can also add some more details, if you want. I’ve made 3 eggs of different sizes with yellow fondant, as well as some simple, pink flowers.
Easter cakes: modern or traditional?
As you can see, modelling with chocolate is as easy as doing it with sugar paste. In addition, modelling chocolate hardens faster but it doesn’t get dry, so you can make corrections all the times you want applying some warmth with your fingers. This is because the base of this chocolate paste is cocoa butter. So, I encourage you to use this chocolate paste and tell me about it.
I hope you liked this post and it helps you to make wonderful easter cakes. If you have any doubts about this cake, you can leave a comment. By the way, what do you like best: traditional or modern easter cakes?