If you’re looking for the perfect way to show off your baking skills this Easter, you’re in luck. I’ve been busy baking up the perfect treats for Easter this week.

Honestly, I was having trouble deciding which cake I wanted to make this year. So I did what anyone in my position would do: I made all of them! That’s right. Instead of baking one normal-sized cake, I decided to use one cake recipe to create three mini Easter cakes: A bunny cake, a chick cake, and a blooming flower cake.

Although it was much more work than my original plan to make one large cake, it was worth the extra effort. This trio of cakes turned out to be egg-ceptional.

These delectable desserts start off with the white cake recipe I used to make my ombre Valentine’s Day Cake. It’s a light, fluffy cake that’s the perfect base for a spring cake. I wanted the inside of my cake to have alternating layers of white and pastel pink cake…

…so, I added pink food coloring to half the batter before pouring it into my cake pans. 

Once the cakes were baked and cooled, I frosted them with a simple vanilla buttercream frosting. Then, I got to work on transforming these plain cakes into gorgeous Easter desserts.

Easter Bunny Cake

To make my Easter bunny cake, I first used buttercream to cover the entire cake in swirly white roses. For the face, I used some of the royal icing left over from my cookies to pipe out a heart-shaped nose and a pair of eyes. I find this to be a great substitute for small accents when you don’t have fondant on hand. 

Then, I put the finishing touches on my cake: the ears. I used construction paper to cut out the bunny ears then simply hot glued toothpicks to the back of them. All in all, it was pretty easy to decorate this one.

Easter Chick Cake

Next, I made the easter chick cake. I covered the cake in a pale yellow buttercream, making sure the sides were nice and smooth. Then I used buttercream to pipe wings onto each side of the cake. Using a star tip, I also piped three tufts of feathers onto the head of the chick.

To make the face, I again used leftover royal icing to pipe out a little orange beak and a pair of black eyes. Once the royal icing hardened, I attached it to my cake using a small amount of buttercream. This cake was the quickest and easiest to decorate of the three.

Blooming Flower Easter Cake

This was the most difficult cake to decorate by far. It requires a bit of piping skills (since you need to pipe several different types of flowers) and a lot of patience! I spent a few hours piping out flowers onto a flower nail covered with parchment paper. As I piped out each flower, I placed it directly onto a baking sheet in the freezer. After I had two baking sheets full of flowers, I let them chill in the freezer for about an hour.

Then,  I started “gluing” the flowers onto my cake one by one with buttercream. I find that it’s easier to assemble the flowers on the cake when they are frozen, since it prevents them from immediately melting in your hands. Once I had all of my flowers on the cake, I filled in all the gaps with green buttercream leaves and pastel drop flowers. I’m not going to lie, it took forever to make this cake but the results were simply magical. This delicate dessert looks like an enchanted garden on a cake pedestal.

Whether you choose to bake up a bunny cake, make a chick cake or take on the challenge of this blooming flower cake, you really can’t go wrong with any of these pretty pastel Easter cakes. These cake are all delicious and they’re sure to make your Easter celebrations extra sweet this year.