Squeeeee! You know when you do a happy dance and punch the air in VICTORY when you make something you’re excited about? My kitchen got a whole lotta air punches when I finished this kawaii HERSHEY’S EGGIES flower crown bunny cake! EGGIES are so adorable with their pastel speckled crisp candy shells and creamy chocolate centers – a perfect textural addition to a creamy buttercream cake!
This cake is a lot of fun to work on and it’s easy to pull off! Start off with an 8 inch round layer cake baked using your favourite recipe. My simple vanilla buttercream recipe is 2 cups of unsalted butter at room temperature, 4 cups of icing sugar and 2 teaspoons of pure vanilla extract. Beat this on high speed for three to four minutes until fluffy. Frost and fill your cake, give it a crumb coat, power chill it in the freezer for 10 minute to lock in the crumbs, and then add a final smooth coat of vanilla buttercream. For the flower crown, divide the remaining buttercream into three bowls – about a 1/4 cup each into two small bowls, and the remaining into another bowl. Tint the smaller amounts with gel colouring: leaf green and violet. The larger amount will be tinted with pink gel colouring. With gel colouring, a little goes a long way so start with a toothpick’s tip amount!
Fit your piping bags with a leaf tip, a #104 petal tip for the roses and a small French multi-pronged open star tip. If you are new to piping flowers, here is a good video on how to make a buttercream rose – I do a similar method except I place a dab of buttercream then a square of parchment paper on my flower nail first, then I freeze the roses in the freezer until firm, making them easy to handle and place on my cake! Or, you can skip the flower nail altogether and simply make beautiful little rosettes as part of your flower crown! Piping a leaf is very easy, just squeeze and release the piping bag and a leaf shape will form.
I rolled out pre-coloured fondant and punched out circle shapes using the bottom edge of a piping tip. I hand-shaped the little pink nose and the mouth. For the ears, simply roll two pieces of white fondant, flatten, add the pink inner ear using a tiny amount of water to adhere, and then insert a wooden BBQ skewer cut to size into each.
To start decorating, place the eyes, cheeks, nose and mouth onto the cake, pressing gently into the buttercream to adhere.
Place the bunny ears into the top of the cake. Now we will make the EGGIES flower crown! Bring your buttercream roses out of the freezer (if using) or have your piping tips ready!
Begin making the crown – place an Eggie into the buttercream, pressing in to stick. Add a buttercream rose.
Now, you can go where the rhythm of the crown takes you – I like to try and keep the EGGIES, flowers and leaves somewhat balanced by spreading out the colours and textures. Pipe a drop star, a rosette, a squiggle of green leaves – the leaves are great for filling in any empty spaces between EGGIES and flowers!
And… STOP! When it’s time to serve the cake, you can reserve extra EGGIES to place into the top of each slice so everyone gets a colourful candy addition to their cake slice!
I hope you give this flower crown bunny cake a try – of course if would be so cute for an Easter dessert, but it would also shine like a bunny diamond for an upcoming birthday. This post was sponsored by HERSHEY’S Canada! Share your own creation this Easter and you might be recognized with an EGGIES Star. Be sure to use #eggiescreations when you post. Thank you for supporting the delicious brands that keep Coco Cake Land’s cake boat afloat! xo Lyndsay