Learn how to easily create these wonderful bunny cookies by Myriam Sanchez of ChapixCookies!
Easter bunny cookie cutter
6 x piping bags
3 x couplers
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
Scriber decorating needle
2 in 1 tool
- White – honey consistency
- Pink – honey consistency
- White – toothpaste consistency
- Ivory – buttercream consistency
- Electric green – buttercream consistency
- Orange – buttercream consistency
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.
Outline and flood the head using white royal icing honey consistency.
Fix and break any air bubbles using the scriber needle. Allow to dry for 30 minutes.
Outline and flood the dress using the pink royal icing honey consistency.
Whilst the dress is drying, outline and flood the right ear using the white royal icing. Fix any bump or air bubbles.
Repeat the process on the left ear. Let them dry.
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.
Repeat the process on the left sleeve.
Once the face is completely dry, trace the bunny nose and bow knot using the yellow edible marker.
Fill the nose with pink royal icing.
Fill the hands with white royal icing.
Fill the bow knot with pink royal icing.
Pour edible glitter onto the nose.
Fill in the bows on both sides with the pink royal icing.
Finish off with the edible glitter.
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.
Repeat the process on the neck area, turning the cookie if necessary to complete the ruffles beautifully.
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.
Blend the colour until reaching a nice smooth finish.
Pipe a couple of white dots on the dress.
Glue a couple of pearls as buttons using the tweezers.
Pipe two hearts on the dress as pockets using pink royal icing.
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.
The pockets and dress borders need a tighter look.
Pipe a few dots around the border to finish the dress.
Draw small dots as eyes using black edible marker.
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.
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.