Bunny Crown Cake (2 Designs Fresh Flowers & Buttercream Crowns)

---

Design #1 is a minimalistic floral crown made using real flowers.

Design #2 is an easy crown design using buttercream.

How To Get Started

Whether you pick design #1 or #2, both cakes require making fondant bunny ears and feet. You’ll need fondant, AmeriColor soft pink food gel, and super black to dye buttercream for the bunny face. You’ll need skewers for the fondant ears, a food safe paintbrush to wet fondant pieces to attach together and a Wilton 1A tip to cut-out the little pink fondant toes.

You can download and print the template I made below!

Watch The Video

Step #1: Prepare The Fondant

Before we start decorating the cake we need the fondant pieces to be fully dry so they will stay on the cake.

Bunny Ears

1. Roll out fondant to 1/4 inch thick with a fondant roller. Place the printable cut out on the fondant and cut around with a knife.
2. Use you fingers to smooth any jagged edges.

3. Put one drop of food dye onto a new ball of fondant.
4. You can wear gloves to avoid mess. Knead the fondant until it’s completely pink.

5. Roll out the pink fondant to slightly less than 1/4-inch thick. Place the smaller inner ear cut-out on the fondant.
6. Cut around the paper stencil using a knife and gently remove the extra fondant.

7. Lay a skewer in the middle of the white fondant and gently press the skewer down. Lightly brush water on the fondant around the skewer (the water is the glue).
8. Center the pink ear over the skewer – you do not need to press together as the water will bind (Optional, curl ears when the fondant is still soft. Place the paint brush or tinfoil behind the curl so it will dry in this shape.

Bunny Feet

1. Take a piece of fondant and cut it into two even parts then roll each part into round balls.
2. Flatten each ball with the palm of your hand so they are about 1/2-inch thick.

3. Using a butter knife, make an angular cut about 1/3 of the way to the center.
4. Make another angular cut so that it looks like a triangle in-between the two cuts. Using your fingers, lightly round out the sharp edges and gently mold the fondant to make the foot slightly oval.

5. Roll out the left over pink fondant until its less than 1/4-inch thick. Using a Wilton 1A tip (or any large round tip or freehand) press the largest end into the fondant and cut-out 2 circles. Using the smaller hole of the tip, cut-out 6 circles.
6. Gently use your fingers to mold the larger two circles to make them slightly more oval.

7. Lightly wet the paint brush and brush the center of the fondant foot. Place on the larger pink oval.
8. Lightly brush water over the “toes” and add the smaller pink circles. Let both the fondant ears and feet dry overnight or longer.

Step #2: Bake Your Cake & Make Frosting

Please prepare any cake that suits your party! I went with a carrot cake – you know rabbits, carrots. If you’d like to make a carrot cake, I suggest using this recipe! I am working on cake recipes that I hope to share soon! This is a 6-inch cake cake with cream cheese filling.

To ice the outside of the cake and to make a buttercream crown cake, I made one batch of my easy American buttercream recipe. American buttercream slightly hardens as it dries, which is perfect for piping and makes it more stable than cream cheese frosting.

1. Put down a 6inch cake board onto a turntable if you have one, then put down your first cake layer. Add cream cheese filling onto the first layer. Carefully place your second cake layer and add spread on cream cheese filling.
2. Put your third layer on top of the last layer.

3. Add American buttercream to the outside of the cake using a knife or spatula. Use a bench scraper to evenly spread out buttercream. It doesn’t have to be perfect because this is the crumb coat. Place the cake in the refrigerator for 5 minutes.
4. Take the chilled cake out of the fridge and add more buttercream, and use your bench scraper to smooth.

****Save the leftover buttercream to dye black and pink for the bunny face.***

Step #3: Assemble The Bunny

1. Add 2 tbsp of buttercream into a bowl and add 1 drop super black and mix.
2. Add 2 tbsp of buttercream into a bowl and add 1 tiny drop soft pink and mix.
3. Scoop buttercream into piping bags and cut a small hole across the tip of the bag.

4. Carefully add the fondant ears by gently pushing down the wooden skewer (I eyeballed this but you can use a ruler to determine the spacing in-between the ears.

5. Use a toothpick to gently outline beforehand to get the eyes even then add on eyes (and eyelashes) with black buttercream.
6. Add a heart nose with pink buttercream.

7. Add a small amount of buttercream on the back of the fondant feet. Gently press the feet onto the cake.

Design #1: Fresh Floral Crown

Adding real flowers to edible cakes is a bit tricky to navigate when you first start. What’s important to know is that not all flowers are edible, and many grocery store flowers are sprayed with pesticides and can leak not great things into your cake.

To make sure your flowers are prepared safely for adding to a cake, you’ll need floral tape white 1/4-inch or green floral tape 1/2-inch works too. Wrapping the stems helps prevent any liquids that might leak into the cake. You’ll also need bubble tea straws which we push into the cake for the wrapped flower stems to sit.

Lastly, you’ll need flowers of your choice! Here are a few blogs with great resources to help determine what flowers are safe for cakes. Heres a great resource. And this website is great too! I get flowers from a local shop that I trust but I always choose to be on the safe side and wrap stems with floral tape.

1. Prepare your flowers by washing, removing leaves, and using sheers to cut stems short.
2. Cut a piece of floral tape and stretch it to activate stickiness. Wrap stems completely by using floral tape.

3. Cut your bubble tea straws in half. Gently push one into the top of the cake all the way down so you cannot see the straw. Add a flower into the bubble tea straw.
4. Continue the same process until you are happy with your design, you can even put more than one stem in a straw if it fits – this is a good way to limit the amount of straws you use.

The minimalistic floral crown is complete and ready for a party!

Design #2: Buttercream Crown

To make a buttercream crown, you’ll need a few piping tips. Using two types of tips will create a more interesting crown, but if you only want to use one piping tip, I recommend the Wilton 1M tip. This tip is versatile and makes rose swirls as well as dollops (shown in the picture above)!

To add a little more color, put pastel purple buttercream into a bag fitted with the Wilton #32 open star tip. Using an open star tip creates more texture and makes it look like you worked really hard when you only had to pipe some little dollops! I used AmeriColor soft pink, AmeriColor sky blue, and Americolor electric purple.

To pull it all together and give the crown some party style, I used pastel sprinkles.

1. With the remaining American buttercream, mix three colors: pink, blue, purple. Only use 1 small drop of food dye for pastel colors. Add the purple icing to a piping bag with a Wilton #32 open star tip.
2. In a separate piping bag, add a Wilton 1M tip. With a spatula or knife, add pink icing to one side of the bag, then add blue to the other. It’s okay if they mix a little.

3. Make rosettes by starting the swirl and then swirl outwards. To make tall dollops, pipe straight down onto the cake, gently lift the bag and then pipe down adding pressing. Do this a few times to get high dollops.
4. Continue to add dollops and rosettes around the border of the cake to make a crown.

5. Add the purple buttercream in various places and to cover gaps. Sprinkle pastel sprinkles on the buttercream before it hardens.

Both of these bunny crown cakes are so cute for spring! The best part is that the possibilities are endless.

If you make one of these style cakes, please tag me on Instagram #alissasbakeshop – I would love to see what kind of bunny crown cake you make!