One of my closest friends, Hannah, is a serious artist. A nail artist. She's been doing tiny little works of art on her fingernails (yes, you read that correctly) for many years now. And she's become mega famous for it. She has an Instagram account that you could trawl over for days, with a loyal following of 400K+. And I'm lucky enough to call her one of my closest pals. 

So it was only in due time that we thought we should collaborate. Now, I already know what you're thinking - how do nails and cakes come together exactly? Well we draw inspiration from many different places. I see things and think of cake designs and Han does the same when it comes to nails. Designing a nail pattern based off one of my cakes was just another source of inspiration. I designed a cake and Han designed her nails. And we did this all for the sake of Easter. 

We got together on a sunny Sunday afternoon and filmed the entire thing. I show you guys how to make a cake and cupcakes and Han will show you how to do your nails. So when you rock up to your Easter gathering on Sunday, not only will you have a killer cake, but you'll also have killer nails to match. 

You can watch the whole tutorial here. Cake method and ingredients are below....

Easter Bunny Garden Cake and Cupcakes


185g unsalted butter
1 ½ tsp vanilla bean paste
1 ½ cups caster sugar
5 eggs
270g plain flour, sifted
¾ tsp baking powder, sifted
½ tsp baking soda, sifted
¾ cup full cream milk
Pink, purple and green food dye

Buttercream frosting
500g unsalted butter
500g pure icing sugar, sifted
1 tsp vanilla bean paste
¼ tsp sea salt
Purple and green food dye

Mini oreos

Small wrapped Easter eggs
Mini eggs
Mini bunnies
Mini musk
Edible Flowers*

3 x 18cm round baking tins
Beaters / electric mixer, like a KitchenAid
Cake board
Pallet knife
Plastic scraper (optional)
Piping bag
Wilton piping tip 4B



1.     Preheat oven to 130 degrees fan forced; 150 degrees conventional.

2.     Grease with butter or cooking spray three x 18cm round cake tins. Line the bases with baking paper.

3.     In the bowl of an electric mixer, beat together butter, sugar and vanilla until pale and creamy. Scrape down the sides of the bowl to ensure it is all encorporated.

4.     Add eggs one at a time and beat between each addition.

5.     Sift half the flour, baking powder and baking soda over butter mixture and half the milk and beat to combine. Repeat with the second half and continue to mix until you have thick cake batter.

6.     Evenly divide cake batter into three bowls and add one – two drops of each dye colour to a bowl, so you have three different dyed cake batters.

7.     Scrape each colour into a tin and bake for 25 – 35 mins. Check if the cakes are cooked with a skewer.

8.     Allow cakes to sit in tins for 15 mins before turning out onto a cooling rack to cool completely.



1.     Place butter into the bowl of an electric beater and beat until pale in colour.

2.     Gradually add sifted icing sugar in batches and continue to beat.

3.     Add salt and vanilla at the end and beat through.

4.     Divide the buttercream into three bowls and add a drop or two of food dye to each bowl, so you have a bowl of purple buttercream, a bowl of pastel green and a bowl of darker green buttercream.


1.     Take cooled cakes and trim to size – if they are looking a little uneven, take a bread knife and carefully cut until they are flat and even.

2.     Place a schmear of buttercream onto your cake board and press first cake on the board.

3.     Once first layer of cake is fixed to your cake board, thickly spread buttercream onto cake. Layer mini oreos onto the buttercream and place the next cake layer on top. Repeat process.

4.     Once all cakes have been stacked, using a pallet knife, gently start to spread buttercream around the edges and side of the cake. The first layer of buttercream only needs to be thin. It is called a crumb coat and is designed to catch any loose crumbs and fix them into place. You should still be able to see your cake through your first thin layer of buttercream. Place cake into the freezer for 15 – 25 mins once you’ve done your crumb coat.

5.     Take cake from freezer and begin to apply your next layer of buttercream. Lather the purple buttercream on the top and top edges of the cake, the pale green around the middle sides of the cake and darker green around the base. Continue to add buttercream to completely cover the cake. Using a plastic scraper, smooth edges and blend the colours together carefully. Continue to smooth, patch over any holes and remove any excess buttercream.

6.     Once your cake is completely frosted, decorate the cake with your chocolate eggs, bunnies and flowers

7.     Start by creating three ‘gardens’ or sections on top of the cake and decorate each garden as you wish. For this cake, each garden had a bunny, sprinkles, foil covered eggs, mini eggs, mini musk. Add edible flowers at the end right before serving to avoid them from wilting.

*Edible flowers are available from good fruit and vege grocers

Cupcakes, from Hummingbird Bakery Bakery Cookbook

120g plain flour
140g caster sugar
1 ½ tsp baking powder
pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
¼ tsp vanilla extra


1.     Preheat oven to 150 fan forced, 170 conventional.

2.     Line a cupcake tray with patty pans

3.     Place flour, sugar, baking power, salt and butter in the bowl of an electric mixer and beat with a paddle attachment until you get a sandy consistency and everything is combined.

4.     Gradually pour in half the milk and beat until just encorporated.

5.     Whisk the egg, vanilla and remaining milk together in a separate jug until encoporated and pour into the flour mixture. Using a spatula, scrape the sides of the bowl to ensure all ingredients on the side and mixed in. Do not overmix.

6.     Spoon the batter into patty pans until two-thirds full and bake in the oven for 12 – 15 mins, or until light and golden and spring back when touched.

7.     Turn onto a cooling rack and cool completely before frosting

Use recipe and method as stated above, except you will only require pastel green frosting

Decorating the cupcakes

1.     To decorate the cupcakes, spoon buttercream into a piping bag fitted with a nozzle of your choice. For this recipe, we opted for Wilton 4B tip.

2.     Taking your piping bag, pipe onto the cupcake little green pipes, resembling little succulents. Continue to pipe each cupcake until covered.

3.     Decorate the cupcakes with edible flowers and mini eggs

Be sure to follow Han on her socials - YouTube & Instagram is where she plays. She has so many fabulous tutorials!

Happy Easter cake lovers x