How to Make an Easter Chick Cake
Looking for the perfect Easter cake recipe? Look no further than our showstopping Easter chick cake! All you need is a few basic supplies, including colourful buttercream and our handy cake decorating guide.
Great for Easter egg hunts and parties, this delicious bake will make everyone smile! Follow along with the instructions below and get baking...
Project and instructions by Lucy Bruns
You will need
Subtotal
Is $ 4.49
Subtotal
Is $ 4.49
Subtotal
Is $ 5.49
Subtotal
Is $ 4.49
* A Round Cake (flavour of your choice) covered in Buttercream or Ganache - we used 7" diameter/3" tall
* A Cake Board
* A Knife
* Vanilla Buttercream Icing
* Yellow Food Colouring
* Renshaw Ready to Roll Icing - Black and Orange
* Open Star Piping Nozzle
* Piping Bag
Take your covered cake and cut off a section 1" from the edge - this will be the flat base for your cake.
Use a little buttercream or ganache to stick the cake upright on the cake board and cover the exposed back of the cake with a thin layer of buttercream or ganache.
Decant two pots of vanilla buttercream into a bowl and stir in a few drops of yellow food colouring.
Tip: You will need the buttercream to be quite stiff when piping on the chick's feathers so stir in three or four tablespoons of icing sugar if needed.
Snip the end off of a piping bag and insert the open star nozzle.
Fill the bag 2/3 full with the yellow buttercream and squeeze it down towards the nozzle. Twist the open end of the piping bag to seal and you're ready to start piping!
Starting at the base of the cake, touch the end of the nozzle to the cake at a 90 degree angle and squeeze gently to adhere the buttercream to the cake. Draw the nozzle away to pipe a 1cm length and then stop squeezing and pull the nozzle away to leave a feathery tuft.
Repeat in rows, working up the face of the cake and then up the sides until the whole cake is covered. Refill the piping bag each time it's emptied.
Take approximately 1/4 of the packet of orange Ready to Roll icing and warm it with your hands until pliable.
Shape a strawberry-sized amount into a cone shaped beak and cut through the middle with a sharp knife, stopping just short of all the way through.
The rest of the icing can be divided into two balls - shape the balls into flat teardrops and cut away small triangles to make the feet.
Attach the beak and feet by pushing them gently into the yellow buttercream.
Roll two large pea-sized balls of black Ready to Roll icing for the eyes and add these to finish your cake.
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