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This article was taken from our February 2017 Issue

Free Free Bunny Cookies Tutorial

Bunny Cookies Tutorial Cake Masters Magazine

Learn how to easily create these wonderful bunny cookies by Myriam Sanchez of ChapixCookies!

Equipment Required

Easter bunny cookie cutter

6 x piping bags

3 x couplers

Spatulas

Scissors

Gel food colouring: ivory, pink, orange, electric green

Piping tips: no.1 round tip, no.8 round, no.101 petal tip, mini leaf tip

Edible marker colours: yellow, black

Baby pink edible glitter

Pink petal dust

Round paintbrush no.6

Palette petal dusts

Multicoloured pearls

Tweezers

Scriber decorating needle

2 in 1 tool

Scissors

Spray bottle

 

Royal Icing:

  • White – honey consistency
  • Pink – honey consistency
  • White – toothpaste consistency
  • Ivory – buttercream consistency
  • Electric green – buttercream consistency
  • Orange – buttercream consistency

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1

Bunny Cookies Tutorial Cake Masters Magazine

Using your favourite cookie recipe, bake a batch of cookies using a bunny cookie cutter, or a template to cut it by hand. Allow the cookies to cool completely before decorating. Trace the bunny sections using a yellow edible marker.

2a

Bunny Cookies Tutorial Cake Masters Magazine

Outline and flood the head using white royal icing honey consistency.

2b

Bunny Cookies Tutorial Cake Masters Magazine

Fix and break any air bubbles using the scriber needle. Allow to dry for 30 minutes.

3a

Bunny Cookies Tutorial Cake Masters Magazine

Outline and flood the dress using the pink royal icing honey consistency.

3b

Bunny Cookies Tutorial Cake Masters Magazine

Whilst the dress is drying, outline and flood the right ear using the white royal icing. Fix any bump or air bubbles.

3c

Bunny Cookies Tutorial Cake Masters Magazine

Repeat the process on the left ear. Let them dry.

4a

Bunny Cookies Tutorial Cake Masters Magazine

Outline and flood the right sleeve using the pink royal icing. Press gently to apply just the necessary icing and fix using the scriber needle.

4b

Bunny Cookies Tutorial Cake Masters Magazine

Repeat the process on the left sleeve.

5a

Bunny Cookies Tutorial Cake Masters Magazine

Once the face is completely dry, trace the bunny nose and bow knot using the yellow edible marker.

5b

Bunny Cookies Tutorial Cake Masters Magazine

Fill the nose with pink royal icing.

5c

Bunny Cookies Tutorial Cake Masters Magazine

Fill the hands with white royal icing.

5d

Bunny Cookies Tutorial Cake Masters Magazine

Fill the bow knot with pink royal icing.

6a

Bunny Cookies Tutorial Cake Masters Magazine

Pour edible glitter onto the nose.

6b

Bunny Cookies Tutorial Cake Masters Magazine

Fill in the bows on both sides with the pink royal icing.

6c

Bunny Cookies Tutorial Cake Masters Magazine

Finish off with the edible glitter.

7

Bunny Cookies Tutorial Cake Masters Magazine

Make ruffles on the sleeves using ivory royal icing and tip no.101. Start placing the wide end of the tip, pointing the narrow end on top. Hold your piping bag at an angle, keeping the wide end closer to the surface to stick better the icing to it. Squeeze the icing bag using consistent pressure and pipe as you move your wrist up and down to complete the ruffles, making sure they are the same size and distance between until the end.

8

Bunny Cookies Tutorial Cake Masters Magazine

Repeat the process on the neck area, turning the cookie if necessary to complete the ruffles beautifully.

9a

Bunny Cookies Tutorial Cake Masters Magazine

Using the pink petal dust, add it to the ears, cheeks and dress border. Make sure the icing is completely dry before painting and tap off the colour excess from the brush before applying it to avoid colour concentrations.

9b

Bunny Cookies Tutorial Cake Masters Magazine

Blend the colour until reaching a nice smooth finish.

10a

Bunny Cookies Tutorial Cake Masters Magazine

Pipe a couple of white dots on the dress.

10b

Bunny Cookies Tutorial Cake Masters Magazine

Glue a couple of pearls as buttons using the tweezers.

11

Bunny Cookies Tutorial Cake Masters Magazine

Pipe two hearts on the dress as pockets using pink royal icing.

12a

Bunny Cookies Tutorial Cake Masters Magazine

Using white royal icing toothpaste consistency and tip no.1, pipe all the white details on the ears, whiskers, pockets and the dress border, making them look like a rope or zigzag. Squeeze the icing bag using consistent pressure and move your arm to create each zigzag.

12b

Bunny Cookies Tutorial Cake Masters Magazine

The pockets and dress borders need a tighter look.

13a

Bunny Cookies Tutorial Cake Masters Magazine

Pipe a few dots around the border to finish the dress.

13b

Bunny Cookies Tutorial Cake Masters Magazine

Draw small dots as eyes using black edible marker.

14

Bunny Cookies Tutorial Cake Masters Magazine

Use orange royal icing buttercream consistency and tip no.8. Hold the carrot horizontal with your fingers by the wider side. Place the piping bag over one of the top sides of it. Turn the bag to a 45 degree angle. Squeeze the icing bag using consistent pressure and move your arm to create a zigzag, starting out with a wider zigzag and finishing it into a small one. Release the pressure at the end to get a nice peak ending.

15

Bunny Cookies Tutorial Cake Masters Magazine

To pipe the mini leaves, place the piping bag over the carrot’s top at 45 degrees. Squeeze the icing bag using consistent pressure and create each leaf, letting the tip do the job.

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