Flap, Flop and Fly! Mini Cakes
Cute Easter chicks will fly off the plate at your holiday brunch! Make these stand-up cakes in our Mini Egg Pan, then add a coat of Candy Melts® and spice drop wings and feet.
Each cake serves 1.
Fill pan cavities halfway with batter; bake and cool cakes. Trim eggs to 3/4 in. high.
Attach cake halves together with melted candy; cut end flat to stand securely.
Place cakes on cooling grid over cookie sheet.
Add 1 teaspoon of solid vegetable shortening to melted yellow candy to achieve pouring consistency; add an additional teaspoon of shortening if needed.
Cover cakes with melted yellow candy. Refrigerate until firm.
Cover with a second coat of candy; refrigerate until firm. Using spatula, ice underside of eggs with melted candy.
Cut orange slices into foot shapes. Make beak using a piece of orange slice.
Roll out large yellow spice drops on waxed paper sprinkled with granulated sugar. Cut wings and hair.
Dip all candy pieces in granulated sugar. Attach to eggs with melted candy; let set.
Tint a portion of yellow candy black using candy color.
Using melted black candy in cut parchment bag, pipe outline eyes and eyelashes; refrigerate until firm.
Flap, Flop and Fly! Mini Cakes is rated
Rated 5 out of
I like using the food markers to make little dot eyes. Make sure you don't press too hard. That can gum up the marker.
Date published: 2011-05-13