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Following the popularity of my Creme Egg Chick tutorial, I tried another playful edible craft using Cadbury’s Creme Eggs and created these Creme Egg Bunny Feet. Who doesn’t love the gentle pitter-patter of bunny feet at Easter? These are even simpler than the chicks and the Creme Egg Gruffalo—any small cracks in the fondant can easily be hidden by the decorative carrots.
Why you will love making these Edible Bunny Feet
- These candy bunny feet work wonderfully as a spring dessert centerpiece or wrapped in cellophane as small Easter gifts. They also pair nicely with Easter cupcakes in a basket.
- They’re quick to make and cost less than most pre-made Easter displays.
- Bright, cheerful and approachable — even novice cake decorators or children can take part and have fun.
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Ingredients and equipment you’ll need
Sugar glue and a paintbrush
I always make my own sugar glue because it’s inexpensive and effective. Any new paintbrush from a craft or art shop is fine—there’s no need for specialist cake decorating brushes.
Palette knife
A small, sharp kitchen knife will work in a pinch, but if you plan to keep decorating, a mini palette knife is well worth the investment.
4″ cake cards
Inexpensive cake cards (sold in packs) are ideal for displaying each decorated egg.
Sieve
A sieve is great for creating the fluffy texture of the bunny’s tail.
Rolling pin
A 9″ white rolling pin works well for fondant since it’s non-stick and easy to clean, lasting for years.
Chocolate eggs
Cadbury’s Creme Eggs are my favourite, but any solid or filled chocolate egg that isn’t hollow will work better because it gives the fondant something sturdy to adhere to. There are dairy-free options available for those who need them.
Coloured fondant
You will need white, pale grey, orange, green (pale and bright), and pink fondant. If you colour fondant regularly, gel food colours are more economical than buying pre-coloured packs.
Garret frill cutter (optional)
If you have a Garret frill cutter, it’s handy for cutting a display base. A simple circle will work fine if you don’t own one.
Icing sugar
Use icing sugar to dust the work surface before rolling out fondant. A shaker or a sieve works well for even coverage.
How to make an Edible Creme Egg Easter Bunny
1. Roll pale green fondant to about 1/2 cm thick and cut a scalloped circle (or just a simple circle). This will form the display base; you may not see much of it once the carrots are added. Use edible glue to stick it to the cake card.
2. Colour a small piece of white fondant with a tiny amount of black gel or knead in a small ball of black fondant to achieve a very pale grey.
3. Knead until the colour is blended. A few streaks are acceptable and add depth.
4. Paint the Creme Egg lightly with edible glue to prepare for covering.
5. Roll the grey fondant to about 1/3 cm thickness.
6. Wrap the fondant around the glued egg and start smoothing it down carefully.
7. Trim excess fondant and continue smoothing until the egg is fully covered.
8. If you see small cracks, roll a tiny ball of the same-coloured fondant, dip it in icing sugar and rub gently over the flaw to blend and disguise it.
9. Press a small ball of green fondant onto the cake card on top of the green base to form a slight dip.
10. Brush edible glue onto the green blob and place the grey-covered egg on top, pressing gently to secure.
11. Take two malteser-sized balls of white fondant for the bunny feet.
12. Shape each ball into a teardrop, flatten slightly, and make a central indent to define the paw—use the end of a rolling pin or your finger for this.
13. Colour a small amount of fondant pale pink and add one larger pad and three small pads to each foot.
14. Soften a ball of white fondant and push it through a sieve using the rolling pin to create a fluffy texture for the tail.
15. Cut the sieved fondant to size with the palette knife and shape it into a small bobtail.
16. Attach the bobtail to the back of the bunny’s body with a little edible glue.
17. Roll orange fondant into a variety of small balls for carrots.
18. Shape them into tapered carrots, flatten slightly, and add shallow lines with the palette knife to create texture.
19. Roll bright green fondant into thin sausages, group three together for the carrot tops, and attach them to the carrots. Alternatively, pipe thick green icing for stalks. If you have food dusts, dust the carrots with subtle red and orange shades for more depth; you can lightly dust the paw pads with a deeper pink if desired. These finishing touches are optional.
Storage and shelf life
When stored correctly—kept dry in a cardboard box away from direct sunlight—fondant decorations and cake toppers can remain intact for a very long time. Note that commercially produced Creme Eggs carry their own Best Before dates, which you should check before using.
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Other creations you might like to try next
Some of these projects also use Creme Eggs; when those are out of season I often substitute Walnut Whips.
Gruffalo Cake Topper
Creme Egg Minions
Peppa Pig Cake Topper
Walnut Whip Swedish Gnome / Gonk
Yoda Cake Topper
Helen is a blogger, food writer, marketing manager and cake expert. Read more about Helen and the Costello family on the About page.