Easter Bunny Mega Cake

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Baking The Cake:
6lbs Ultimate Vanilla Cake
7.5lbs Ultimate Chocolate Cake

Icing The Cake:
Simple Syrup
Yo’s Famous Italian Meringue Buttercream

Decorating The Cake:
Jellybeans
Bunny shaped gummies
Various Chocolate Bunnies on sticks
Various Chocolate Eggs on sticks
Yellow lustre dust
Orange lustre dust
Green lustre dust
Blue lustre dust
Purple lustre dust
Pink lustre dust
Yellow edible spray paint
Pink edible spray paint
Gold edible spray paint

Item Name:	Availability:
3x 7” Circular Cake Pan
3x 8” Circular Cake Pan
Simple Syrup Bottle	Add to Cart - $24.99
Ruler	Add to Cart - $12.99
Small Serrated Knife
Small Straight & Offset Spatula	Add to Cart - $14.99
Large Straight & Offset Spatula	Add to Cart - $19.99
Parchment Paper
6" paper template
4" paper template
2" paper template
2" circle cutter
Bench scraper	Add to Cart - $9.99
Soft brush

Bake Your Cakes

Prepare all 6lbs of Ultimate Vanilla Cake batter and divide into thirds with each pan having 2lbs of batter. Bake at 350 degrees Fahrenheit for 1 hour 15 minutes. Prepare all 7.5lbs of Ultimate Chocolate Cake batter and divide into thirds with each pan having 2.5lbs of batter. Bake at 350 degrees Fahrenheit for 1 hour 5 minutes. Let your cakes cool completely in their pans.

Level Down & Decaramelize

Remove your cakes from the pan. Use a ruler and serrated knife to level your cakes and remove the caramelization from the bottom of your vanilla cakes. Since there’s no caramelization on the chocolate cakes, level it down to match the height of the vanilla cakes.

Cut Circle Templates

Using paper templates, cut circles in a 6” round, 4” round and 2” round.

Cut It!

Using the 6” paper template, place in the center of all of your cakes and use a sharp serrated knife to cut along the template.

Tip: Aim your knife as straight down as possible and cut.

Cut It Again!

Repeat the above process for the 4” circle. Place in the center of your cakes (don’t forget to measure using a ruler) of your 6” circle and cut again. Make sure that all layers are intact. Repeat with the 2” circle.

Assemble

Create a bulls eye effect by alternating chocolate and vanilla cake using the circles that you created. This will create 2 sizes of cakes: a larger cake and a smaller cake. Leave the center 2" round out for the special surprise center!

Keep It Simple!

Use Sir Squeeze-A-Lot to soak all of your cake layers with Simple Syrup.

IMBC Coloring!

Color your Italian Meringue Buttercream using pink food coloring.

Build Your Cake

Place your 2” circle cutter in the chamber to protect any buttercream from falling into the center and spread your pink IMBC around. Fill the chamber of one cake with jellybeans. Fill the chamber of the second cake with gummy bunnies or whatever candy you choose.

Keep Building

Add your second layer to the top and repeat the same process as above. Add a vanilla cake “cork” from a remaining 2” cake round to the center of the chamber to close off your larger cake and then add a chocolate cake “cork” to the center of the chamber to close off the smaller cake.

Crumb Coat + Chill

Crumb coat your cakes with a thin layer of plain buttercream, and chill for 20 minutes or until firm.

Ice, Ice, Cakey!

Apply another layer of Italian Meringue Buttercream onto the cake. Create a smooth layer to get ready for decorating by using a bench scraper! Chill for another 20 minutes to firm up. Repeat for the smaller cake.

Painting Time!

Using your various lustre dust colours, it’s time to paint the chocolate!

Spray It!

Using your various spray paint colours, spray paint the sides of both cakes to create a desired effect.

Texturize It!

Using a tissue, blot off the excess paint from the spray can if it’s dripping. This can also help to create texture.

Assembly Time!

Move the cakes to a cake stand and get ready for decorating!

Decorating Time!

Assemble your chocolate bunnies and chocolate eggs on top of the cake to display! Tip: Cut your candy sticks different lengths than your cake so that the chocolate can sit on top of the cake at varying heights!