White fondant or chocolate modeling clay Pink fondant or chocolate modeling clay (recipe follows)
Sugar sprinkles (optional)
12 oz. chocolate candy melts
½ cup light corn syrup
Coloring oil (optional – only if using white chocolate candy melts)
Roll a 1” diameter ball of white fondant into a 5” x 3” rectangle; cut out a bunny ear shape.
Roll a 1” diameter ball of white fondant into a 5” x 3” rectangle; using the white bunny ear as a template, cut out a pink bunny ear.
Using a paint brush or your finger dipped in water; slightly dampen the middle of the white bunny ear starting halfway down from the top of the ear. Place a pretzel rod onto the dampened area.
Press the pink fondant ear over the pretzel rod, remove and trim as necessary; dampen the entire back of the pink ear and press into place.
If you wish to use sugar sprinkles, simply dampen the pink fondant ear, sprinkle the sugar or any décor you like. Once dried, shake off excess.
For a decorative collar (as shown), pipe pink cake frosting around bottom edge of ear, sprinkle the décor or your choice and lightly press in decors. Let dry.
Chocolate Modeling Clay Recipe
Melt the chocolate candy melts following the package instructions
Add coloring oil (if desired).
Cool slightly; slowly add corn syrup and beat by hand until completely incorporated; if the clay is too stiff and dry looking, add more corn syrup in ½ teaspoon increments until it is pliable and moldable.
Roll each colored ball of chocolate clay into a ball and place on parchment paper or wax paper. Cool at room temperature, then wrap each ball in plastic wrap and keep in refrigerator for a few hours or overnight to cure.