Even in times like these I wanted to bake an Easter cake for my family. Since the Easter Bunny also wants to protect you from the Corona virus, he responsibly wears a face mask when he visits you, since he comes into contact with a lot of people. To cut the cake it is removable.
I prepared a Marshmallow Fluff butter cream (500g butter whipped + 400g Marshmallow Fluff* added), which I colored with purple food coloring* to be able to coat the cake with my favorite method for sharp edges.
I already got the bunny face and ears the day before out of fondant* which has set quickly with the help of Tylose powder*. The sweet ears are decorated with these great sugar sprinkles from Sweet Tooth Fairy*, which are available in many great colors.
For the face mask I dyed fondant in teal*, cut it into strips and glued them in layers with edible glue*. With the help of fondant tools* I embossed the seams into the strips and then let everything (including the eyes) dry on a packaging roll (which has a similar diameter as the cake).
After the cake has chilled well, I dyed the remaining butter cream in various shades of purple and put it into piping bags* with star-tips*. This allows the cake to be decorated with stars and rosettes.
Afterwards only the fondant decoration has to be applied with a few more sugar sprinkles and the Easter bunny is ready.
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