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Have you ever wondered how all to decorate a cake like a pro? Us too! Luckily the team from Sweet Impressions are here to show us all how to create a Pinterest-worthy cake just in time for Easter.


Best of all, this sugary-sweet rainbow creation can be adapted for all sorts of occasions– from birthdays to baby showers, simply switch up the cake topper to perfectly match the event.



Lemon Cake

  • 1 cup butter
  • 2 cups sugar
  • 5 eggs
  • 1 tsp vanilla
  • zest of one lemon
  • ¼ tsp salt
  • 1 tsp baking soda
  • 2 Tbsp lemon juice
  • 1 cup sour cream
  • 3 cups flour

Lemon Buttercream

  • 3 cups butter
  • 7 egg whites
  • 1 ½ cups sugar
  • 1 ½ tsp vanilla
  • ⅛ tsp salt
  • zest of one lemon

Chocolate Ganache

  • 1 cup milk chocolate melts
  • ⅔ cup heavy cream

Confetti Chocolate Bunny

  • 1 cup white chocolate melts
  • 1 Tbsp rainbow sprinkles


Lemon Buttercream

Heat egg whites and sugar over a double boiler until the temperature reaches 140 F. With an electric mixer, beat egg white and sugar mixture until stiff peaks form. In a separate bowl, cream butter until fluffy. Add butter to egg white and sugar mixture a little bit at a time, and beat on low. Add vanilla and salt, combine. Set aside ¼ of (vanilla) buttercream for making watercolours. Add lemon zest to remaining buttercream for icing the cake.

Divide vanilla buttercream into small bowls and add food colouring to make desired shades. Spoon into piping bags. Set aside.


Lemon Cake

Preheat oven to 350 F. Butter and flour three 8” cake pans, tapping out excess flour. In a large bowl, combine flour, baking soda, salt, and lemon zest. In a separate bowl, cream together butter and sugar until light and fluffy. With mixer on low, beat in eggs one at a time. Beat in vanilla and milk. Slowly add flour mixture and mix on low until combined.

Divide batter into 3 pans. Bake 25-30 minutes or until toothpick comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire rack. Once cool, carefully slice tops off cakes using a serrated knife.


Chocolate Ganache

In a small saucepan, heat cream until almost boiling. Pour over chocolate, whisking until chocolate is completely melted. Set aside to cool.

Confetti Chocolate Bunny

Heat white chocolate until melted. Stir in rainbow sprinkles. Pour into bunny shaped chocolate mold, tap on counter to remove air bubbles. Place in freezer for 20 minutes. Pop bunny out of mold. Decorate ears and nose with coloured buttercream if desired.


Putting it all together

Place bottom layer of cake on cake plate. Using an offset spatula, spread lemon buttercream evenly over the cake surface. Place second cake layer on top, and repeat. Apply a thin layer (crumb coat) to the sides and top of cake and chill for 20 minutes. Once crumb coat has set, smooth the remaining lemon buttercream over the top and sides of the cake using offset spatula.

Using your coloured buttercream piping bags, add colours in wavy lines around the bottom portion of the cake. Use an offset spatula to smooth coloured buttercream into watercolour design. Avoid going around more than twice with your spatula or colours will all mix together.

Pour chocolate ganache on top of cake. Using a ladle, spread ganache in a circular motion until it drips just over the edges of the cake. Place chocolate bunny and decorative Easter candies in ganache before it sets. Enjoy!


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