How To Make An Ombre Easter Basket Cake

Serves 10-15

Modern table centerpiece meets dessert in this modern ombre Easter basket cake tutorial. It starts with 3, 6" cake layers which are carved and slightly tapered at the bottom to resemble a basket. Then, once covered in icing, ombre fondant flowers are added for a show stopping effect and the cake is finished with a wire handle and chocolate bunny

Use a store bought mix or check out our Vanilla Cake Recipe if you're going from scratch. We recommend Brenda's Bakery Buttercream for the icing, which is both sturdy and delicious.

Recipe Notes: You will need 2 buckets (1 lb.) of fondant for the flowers. The flowers and the bunny rabbit can be made several days ahead and stored at room temperature.

Availability: In stock

Shop ProductsPriceQty
Fat Daddio's White Rolled Fondant Icing - 8 oz
3/4" Gumpaste Flower Formers
Foam Pads - Set of 2
Ball Modeling Tool

Regular Price: $6.95

Special Price $5.95

Small Bunny Chocolate Mold
Easy Daisy Punch Cutters - Set of 4
12 oz. Creamy White Candy Coating
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NOTE: You will need 50 blossoms in 3 different colors of fondant (150 total) to complete this project

Start by dividing one pound of white fondant into 3 portions. Tint the portions with yellow food coloring so that you have 3 varying shades of yellow. On a surface covered lightly with powdered sugar, roll a small portion of fondant very thin, 1/8" or so. (Keep any fondant not in use enclosed inside the bucket so that it doesn't dry out). Use a medium and small blossom cutter to cut blossoms from the fondant and place them on the white foam pad.

Next, use the Ball Modeling tool to gently rub each petal of the blossoms to thin the edges and give them their delicate look.

Place each blossom in a cavity of the flower former and use the end of the ball tool to gently press them inside the cavities to give them their cupped shape.

Let them dry while you work on the remaining blossoms. Once dry to the touch, 1/2 hour or so, they can be transferred to a sheet tray to dry overnight. Repeat with the remaining colors of fondant until you have 50 of each color, 150 blossom in total.


Group together a few pieces of 14" long wire and bend them into a curved handle shape, making sure the handle fits within the diameter of the cake. Wrap them in scotch tape in a few places to secure them together and then wrap the entire handle tightly in ribbon. Secure both ends of the ribbon with more scotch tape. Add a bow to the top of the handle.

Place some candy coating in a microwave safe bowl and heat on half power, stirring every 30 seconds until melted. Spoon coating into two sides of the mold and then drop the mold on the counter a few times to break any air bubbles and to settle the coating. Place in the freezer for 15 minutes and then pop the sides out. Let them come to room temperature and attach them together with extra melted coating.


Layer and fill your three, 6" layers of cake. Trim and taper the bottom of the cake slightly so that it resembles a basket. Ice in a layer of buttercream and refrigerate until firm. Remove from the fridge and press the various size blossoms into the sides of the cake starting with the lightest blossoms at the bottom and continuing with medium in the middle and dark at the top. Insert the handle into the top of the cake and then place the bunny on top.

(Note: this cake will do best if it remains refrigerated until a little before seving time. If you don't have room in the fridge, insert the handle into the cake closer to the serving time)

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