Bunny Cake

This chocolate Easter bunny cake was made from the Williams-Sonoma bunny cake pan.  You bake the cake as two halves and then assemble together.  The coating is a chocolate ganache. I prefer the ganache to chocolate icing for many reasons. Ganache pours over the cake so it's easier to cover the entire cake than to try to spread icing into all the little crevices. The ganache dries glossy and smooth, so it actually looks like molded chocolate.

The eyes, bow, and flower were made from fondant.  I purchased pre-made fondant from Michael's craft store in the cake decorating section. It is very easy to dye and form into various shapes. I used powdered sugar to keep it from sticking when rolling it out.  In addition, since it's sugar-based, a little water makes a decent glue.