- 250g Renshaw Pink Ready to Roll Icing
- 250g Renshaw Baby Blue Ready to Roll Icing
- 500g Renshaw White Flower & Modelling Paste
- 250g Renshaw Dahlia Black Flower & Modelling Paste
- 250g Renshaw Carnation Red Flower & Modelling Paste
- 250g Renshaw Daffodil Yellow Flower & Modelling Paste
- 250g Renshaw Hydrangea Blue Flower & Modelling Paste
- 250g Renshaw Rose Pink Flower & Modelling Paste
- Pre-baked cupcakes
- Cooled boiled water
- Cooled boiled apricot jam
- Rolling pin
- Pastry brush
- Water brush
- Round cutter (3″)
- Icing sugar
- Dried spaghetti
- Sharp knife
- Cocktail stick
To cover the cupcakes
- Prepare the cupcakes by brushing over the surface with a thin layer of apricot jam.
- On a clean, dry surface knead the Pink and Baby Blue Ready to Roll Icing separately until pliable.
- Dust the work surface with icing sugar and roll out the coloured icing of choice until 3-4mm thick.
- Cut circles using the circle cutter and place on top of the prepared cupcakes to cover. Smooth over with the palm of your hand.
To make the models
- In preparation for the bunnies, start by mixing a small amount of Dahlia Black Flower & Modelling Paste into 250g of White Flower & Modelling Paste to make grey. Use different ratios of black to white for a darker or lighter grey. (Note that 250g of grey will make approximately 10 bunnies.)
- To model the bunnies, start by taking 6g of grey paste and rolling it into a cone shape for the body. Next, take 12g of paste and roll into a smooth round ball for the head. Brush a little water onto a piece of spaghetti and insert it through the centre of the body, making sure it is straight.
- Next, brush a little water onto the centre of the cupcake and sit the body of the bunny on top. Push the stick of spaghetti straight down through the cupcake, approximately halfway, to secure the bunny. There should be enough spaghetti sticking out of the top of the body to attach the head.
- Measure the head against the remaining length of spaghetti. If the spaghetti is longer than the height of the head, snap it off until it measures halfway. Brush the spaghetti and the top of the body with a little water and push the head onto the spaghetti to attach.
- To make the ears, take 2g of grey paste and divide it into 2 equal pieces. Roll both pieces into a sausage tapered slightly at one end. Insert spaghetti brushed with a little water into the tapered end of the ears until three quarters of the way up. Leave approximately half an inch of spaghetti sticking out the bottom to attach into the head. Take two small balls of Rose Pink Flower & Modelling Paste, roll into sausages, and attach one to the front of each of the ears using a little water. Set the ears aside to dry before inserting into the head.
- Take 4g of grey paste, roll it into a sausage and divide it into 5 equal pieces for the arms, legs and tail. Roll each piece into a smooth ball. For the arms and legs, take each ball, brush the back with a little water and flatten slightly while attaching them onto the front of the body. Attach the remaining ball onto the back of the body for the tail.
- Take less than a gram of White Flower & Modelling Paste and divide it into two balls. Flatten the balls and attach onto the front of the face to make the mouth. Indent small holes into each of the balls using the point of a cocktail stick. Take a tiny piece of Rose Pink paste and attach it just above the mouth area to make the nose.
- For the eyes, take two equal pieces of Dahlia Black and attach just above the mouth area. Then, take two tiny pieces of white and attach onto the black to create the whites of the eyes.
- Brush a little water onto either side of the top of the head and carefully insert the ears prepared earlier.
- Lastly, take approximately 2g of paste in the colour of your choice and roll it into a short rounded cone to create a mini egg. Repeat in different colours and attach around the bunnies using a little water.