There’s no better way to decorate your Easter baking than with this cheerful chap, the perfect combination of cheeky and cute.
You could use him with other Easter-themed decorations on a large cake or top cupcakes with a little rabbit each - let your imagination go wild.
Once made, you can keep these in a breathable cake box for a good few days, letting you get ahead on your Easter prep.
The amounts make 1 bunny but you can double or triple the ingredients if you want to make more - you could also choose to make your bunnies a smaller or bigger size, or even a different colour - the choice is yours!
By Victoria Threader
For the body:
Roll 60g of beige modelling paste into a ball. Using your index finger, roll a dent in the centre to make a neck.
Roll a long sausage shape at the top of the head, tapering into a point at the top.
Using a sharp knife, cut down the centre of the top to make ears.
For the feet:
Roll 3g of beige paste into a ball, pinch the bottom to make a foot shape, mark out the toes by pushing a cocktail stick into the top twice.
For the pads of the feet:
Roll tiny pink balls of paste and push them flat with the tip of your finger and stick them on to the feet with a dot of water.
Stick the feet onto the body with a brush of water.
For the arms:
Roll two sausage shapes, taper at one end.
Stick the arms onto the body with a brush of water.
For the pink of the ears:
Roll a tiny sausage shape and push it flat, using the dresden tool if you have one.
For the eyes
: Roll tiny balls of white paste and push the black sugar pearls into them.
Roll the cream modelling paste into two cheeks, a tiny ball of pink paste for the nose and cut the Chinese clear noodles for the whiskers.
Stick the cheeks, nose, eyes and whiskers onto the head with a brush of water. Mould a bow to go around the neck (optional).
Add the finished topper to your cake.