How to Make an Easy Easter Chick Cake

Firstly, colour the vanilla frosting a shade of yellow and use a blob of this to stick the 6” sandwich cake to a cake board or serving plate. Spread a thin layer of frosting on top of the cake and stick the hemisphere cake on top of this. Cover the whole cake with the yellow frosting, using a palette knife to spread and add texture.

Top Tip!

You don't need to be neat for this part!

To make the chicks wings and comb, print out the template or draw your own onto white paper. Lay a piece of greaseproof paper over this and fix in place with sticky tape. Melt the yellow Candy Melts in the microwave and use a lollipop stick to fill in the shapes with the Candy Melts. Lay the two lollipop sticks down on the top of the wings and cover them with more Candy Melts, leaving half of the stick uncovered for inserting into the cake. Leave to set whilst you make the eyes and beak.

Roll two large pea sized balls of black icing for the chick's eyes and shape a cone for the beak with the orange icing. Next, colour the desiccated coconut with green food colouring to make the 'grass'.

Arrange the grass around the base of the cake. Remove the wings and comb from the greaseproof paper and position the wings on each side of the cake, pushing the sticks into the cake itself. The comb just pushes into the frosting on the top of the head.

Finally, add the eyes and beak and decorate with wafer daisies.

Top Tip!

Use a cocktail stick to support the beak if it is a little too heavy – insert stick into front of cake leaving 2cm poking out and insert the beak onto this.