“Because sometimes a cake is just not enough.”
“Because sometimes, you want a side of candy to go with your cake.”
“Because sometimes, you just must.”
If you need any excuses as to why you are stuffing a cake full of candy, use one of the above statements.
This is a super easy cake to make, and just because I used carrot cake, doesn’t mean you have to- you can use whichever flavour of cake you prefer. I just thought it was a perfect opportunity to use a cake flavour I don’t normally get to in videos, and it tied in perfectly with the marshmallow bunnies!
I made a couple of different sized bunnies for the cake that you might be interested in making as well. In the video, you can see the cutest little thing down in the front of the larger bunnies. I made that one with mini marshmallows, and followed the same procedure as I did for the big guys. In the background of the introduction, you can also see another, larger bunny, and that one is made from jumbo marshmallows that I found at Walmart. Again, follow the same procedure as the regular sized marshmallows to create the jumbo bunny. The ears are a little heavy on the jumbo bunny, so I used toothpicks, as well as the chocolate to hold the ears upright.
Easter Candy Pinata Cake
- 3x 8″ round carrot cakes (1.5x this recipe)
- Cream cheese buttercream (recipe here)
- Orange and green buttercream
- Graham cracker and Oreo crumbs (mixed)
- Assorted Easter candy
- Marshmallows (2 mini and 3 large per bunny)
- Pink jimmies (whiskers)
- Pink heart sprinkles (nose)
- Small blue round sprinkles (eyes)
- White chocolate (melted)
- Pink sanding sugar
- Prepare and level carrot cakes. Using a 4″ round cutter, remove a 1″ deep and 4″ wide hole from the bottom layer of the cake. Remove a 4″ round hole from the middle later, and remove a 1″ deep and 4″ wide hole from the third layer.
- Place the middle layer on top of the bottom layer, sandwiching them together with buttercream. Fill hole with Easter candy. Be sure to overfill the hole, as the top layer has room for more.
- Place the third layer on top, hole side down. Cover entire cake in buttercream.
- Once cake is covered in buttercream, cover the top of the cake with the “dirt” layer (graham crackers/Oreo mixture). Spread the crumbs right to the edge of the cake.
- Using the orange buttercream fitted with a 104 petal tip, pipe carrot “ribbons” up the sides of the cake, alternating short and long carrots.
- Using the green buttercream fitted with a 233 grass tip, pipe long carrot stems to the top of the orange carrots. Set cake aside,
- To make the marshmallow bunnies, place one marshmallow perpendicular to another, using white chocolate to secure in place. Allow to set.
- Using another marshmallow, cut it into thirds. Cut a one third piece in half-these are the paws. Dip part of the paw into white chocolate, and then into pink sugar. Attach to the side of the bunny (two marshmallows). Repeat for the other paw.
- Using the second and third pieces that were cut into thirds, dip the sticky part of the cut marshmallow into the pink sugar. These will be the ears. Attach the ears of the bunny to the top of the head using additional white chocolate.
- Dip the mini marshmallows into the white chocolate and place on top of the paws and onto the side of the bunny for the arms.
- For the face, attach the heart for the nose, whiskers and eyes into place, using melted chocolate to secure in place.
- Repeat steps 7-11 to make additional bunnies.
- Place bunnies on top of the cake.
- Slice and serve the cake when desired, and ensure that everyone gets some candy and cake too!
- The cake can be stored for 2-3 days in the fridge.
For more Easter ideas, make sure to check out our Easter video Playlist!