Cake - Easter Chick
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Wendy JacksonCake - Easter Chick
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Wendy JacksonEaster Chick Cakes Sponge cakes Buttercream Toasted desiccated coconut Whole almonds Roll out icing Red
& black food colouring
1. Bake cupcakes and cool completely. When turned upside-down, each cupcake becomes the body of a chick. 2. Spread buttercream frosting on to each cupcake. Use a small offset spatula to coat the sides thickly with buttercream, and then mound more on top to create a dome shape. 3. Press toasted shredded coconut into the buttercream to represent the feathers. 4. Place one whole almond to represent the beak. 5. Colour the icing black and red then use to make eyes and feet. You can use a little of the red icing to make a comb for the head.
Sponge mix
Butter or Margarine Caster Sugar Eggs Self-Raising Flour Vanilla
Method
125g 125g 2 125g tsp
250g 250g 4 250g tsp
500g 500g 8 500 gm 1 tsp
1. Butter and flour small dariol moulds. 2. Cream the butter with the sugar in a round bottomed bowl with a wooden spoon until light and fluffy with a pale with colour. 3. Slowly beat the egg in one at a time making sure that the egg is completely combined to prevent the mix splitting. Should it start to spilt add a teaspoon of flour. 4. Add the vanilla to your mix and stir in. 5. Carefully sift the flour and then fold into the egg mix using a metal spoon so as not to knock all the air out. Do not over mix the flour as you will activate the gluten and make you sponge heavy.
6. Split the mix into the prepared moulds and place into a pre-heated oven, 170C and cook until a light golden brown and the cake is pulling away from the sides of the tin. It should have a soft springy top. 7. Turn the cakes out onto a cooling wire and allow to cool before decorating
Butter Icing Butter Icing Sugar Vanilla Water
Method 1. 2. 3. 4. 5. To make the butter icing sift the icing sugar. Beat the butter until soft. Add the icing sugar and beat until completely mixed. Add the vanilla to taste. Add a little water until the buttercream reaches a spreadable consistency.
200g 400g tsp
400g 240g tsp
500g 1k 1tsp
Note, you can also make spring sheep cupcakes by using marshmallows stuck into the butter cream and making marzipan faces.