cakesdusoleil: 04/01/2014

I just wanted to share a very quick and cute way to have fun on a sweet Easter Sunday! Just so you know how fast this project is, I sent my husband out to pick up grilled chicken a few miles away, and by the time he got back, the chocolate egg was out of the mold, the bunny was finished and salads were made!

Here's what you will need.

White Chocolate fondant :

2" ball of white

1" ball of electric yellow

1" ball of neon pink

1" ball of neon green

1/2 cup white chocolate melts

Wilton Butterfly Sprinkles

A few Pastels

Shortening for rolling out fondant

Malted Milk eggs or favorite candy

Tools:

Toothpick

gum glue

Paintbrush

Fondant Roller

Fondant Board

4" egg mold with base

Blossom Cutters

Leaf Cutter

Blue or Black edible pen

Cotton gloves for handling chocolate

Start by rubbing your fondant board lightly with shortening.

Roll two very small balls, 3/8" and 1/4".

Press flat into mold, as shown.

Roll out pink fondant on lightly greased board. Cut two small blossoms, using your cutters.

Place over yellow centers in mold. Gently press the petals into the mold.

When you turn it over, it should look like this.

Roll a narrow green cord about 4" long from the green fondant.

Cut in half and press into back of flower, then shape into stems, pressing the stems gently into the mold.

Roll out green on lightly greased board and cut a leaf.

Place on stem, gently pressing into the mold.

When turned over, it should look like this.

Set aside.

In the microwave, melt the white chocolate in a heat safe measuring cup, for about 2 minutes at med power.

Remove from microwave, and stir until chocolate is melted and smooth.

Spoon into molds, tilting to coat the sides,
continuing to rotate the mold slightly to cover the sides with a nice thick layer of chocolate.
If some spills over the edge,
just scrape off with the flat side of a spatula.

Place in the freezer.

While the chocolate is in the freezer,

Divide the white chocolate fondant into two equal pieces.

Form one into an oblong shape slightly larger on one side, as shown.

Clip the sides to create arms, and clip 1/2" into the center of the bottom to create legs,

as shown below.

Gently roll the arms and legs to create a body.

Clip off ends of arms and set those pieces aside for later use.

Make feet and hands by shaping the rolled ends of the fondant.

Place the body in a sitting position and set aside.

Take the second ball of white fondant and make another oblong shape,

as shown below.

Clip the center of the narrow edge, as shown to create ears

Flatten the ears.
Roll out a small amount of pink and place in the center of the ears.

Attach with gum glue, if necessary.

Break a toothpick in half and place into body, with a portion extending above the neckline.

Moisten bottom of head with gum glue and push into the toothpick to secure to the body.

Add pink to the bottoms of the feet, (as shown below)
and buttons on the front of bunny, if desired.

Roll out two tiny balls with the reserved white fondant, and a smaller pink ball.

Attach to the face to create the bunny's nose and mouth.

And don't forget to save a little white for a tail!

Using an edible pen, make two dots for eyes.

Reheat the leftover chocolate in the measuring cup.
(being careful not to burn it, 30 seconds, med power should be plenty, but keep a watchful eye)

Okay, now using the artist brush, dip into chocolate
and brush a little onto on side of the pastels to attach to the bunny.

We don't want our Easter Bunny empty handed!