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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.


Difficulty: Somewhat Easy


Step 1

Fill pan cavities halfway with batter; bake and cool cakes. Trim eggs to 3/4 in. high.

Step 2

Attach cake halves together with melted candy; cut end flat to stand securely.

Step 3

Place cakes on cooling grid over cookie sheet.

Step 4

Add 1 teaspoon of solid vegetable shortening to melted yellow candy to achieve pouring consistency; add an additional teaspoon of shortening if needed.

Step 5

Cover cakes with melted yellow candy. Refrigerate until firm.

Step 6

Cover with a second coat of candy; refrigerate until firm. Using spatula, ice underside of eggs with melted candy.

Step 7

Cut orange slices into foot shapes. Make beak using a piece of orange slice.

Step 8

Roll out large yellow spice drops on waxed paper sprinkled with granulated sugar. Cut wings and hair.

Step 9

Dip all candy pieces in granulated sugar. Attach to eggs with melted candy; let set.

Step 10

Tint a portion of yellow candy black using candy color.

Step 11

Using melted black candy in cut parchment bag, pipe outline eyes and eyelashes; refrigerate until firm.