Easter, like any holiday, is a good excuse for some themed baking. And let’s face it, who doesn’t like an excuse to eat cake.
As I was making these for the school fayre I kept Izzy away from them, (no one would want to buy a cake with teeth marks in) but these are something the kids could make – with a bit of help!
You will need:
For the cakes:
6oz caster sugar
6oz self-raising flour
1.5 teaspoons baking powder
12 cupcake cases
For the buttercream:
6oz icing sugar
1 tablespoon vanilla essence
For the chick toppers:
Ready to roll yellow icing
Ready to roll orange icing or orange food colouring
Small sweets or sprinkles for the eyes
A small heart shaped cutter
1. Preheat the oven to 180°C. Mix the sugar and butter, add the eggs and then the flour and baking powder. Mix well. Spoon into 12 cupcake cases and bake for 15 minutes.
2. While the cakes are baking and cooling, start making the cake toppers. Roll out some yellow icing and cut out 12 circles using either a round cutter or the top of a glass. Check that the circles are the right size to fit on the top of the cakes.
3. Break off 24 small bits of yellow icing and mould them between your fingers to make a flat oval or tear drop shape. Put one on each side of the yellow circle to make the wings, using the edge of a cocktail stick to make some marks for the feathers. Use a small amount of water to stick the icing together (I just dip my finger in a small bowl of water and then dab it onto the icing so there is just enough water to make it stick without making it soggy).
4. Use either orange icing, or like I did, mix some orange food colouring with the yellow icing to make the feet. If you are mixing food colouring with ready to roll icing, also add some icing sugar as you are kneading it, to stop it becoming too sticky to work with. I used a small heart shaped cutter and cut out 24 hearts to use as the feet. Stick them onto the circle bodies upside down.
4. For the beak, make 12 more small heart shapes from the orange icing and use a sharp knife to cut the top of the hearts off, leaving a small triangle.
5. The eyes are the bit I had some trouble with. I melted some chocolate to pipe on for the eyes, but it was really messy. Then I thought I would stick chocolate chips on for the eyes but they looked too big. Finally I found some round sprinkles which fit (and covered the piped chocolate which I had tried to wipe off).
6. Once the cupcakes have cooled, cut off the tops to make a flat surface.
7. Make the buttercream by softening the butter with a spoon or mixer, adding the icing sugar a little bit at a time and finally a few drops of vanilla essence. Pipe or spread onto the top of the cupcakes.
8. Place the chick cake toppers onto the buttercream.
9. Put the kettle on and sample your creations!
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