Easter Bunny Mini Cakes Pressure Cooker Recipe
Delightful Easter Bunny Mini Cakes effortlessly made in a pressure cooker, ensuring moist and tender layers with a festive pastel finish.
Equipment
- 1 Pressure Cooker
- 1 Round Cookie Cutter
- 1 Wilton 2D Decorating Tip
Ingredients
Ingredients
- 2 boxes White Cake Mix
- 2 batches The Best Buttercream Frosting
- Wilton Color Right Food Coloring in Pink, Blue, and Yellow
- Jumbo Marshmallows
- Pink Sparkling Sugar
- Round Cookie Cutter
- Pink Mini Jelly Beans or Pink Sixlets
- Decorating Bags
- Wilton 2D Decorating Tip
Instructions
Instructions
- Prepare the white cake mix according to the box instructions.
- Pour the batter into cupcake tins.
- Bake the cupcakes until done in the pressure cooker.
- Let the cakes cool completely before frosting.
- Mix buttercream frosting with Wilton Color Right Food Coloring to achieve desired pastel colors.
- Use a round cookie cutter to cut cakes into layers.
- Frost one layer, stack another, and repeat.
- Decorate with marshmallow bunny ears and pink sparkling sugar.
Notes
Wrap each mini cake tightly in plastic wrap for storing.