Rolling Pin
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.
Ingredients:
- Easy-Add Garden Candy Color Set Add to shopping list Garden Candy Color Set
- Easy-Add Yellow Candy Melts® Candy Add to shopping list Yellow Candy Melts® Candy
- Large yellow spice drops
- Orange fruit slices
- granulated sugar
- solid vegetable shortening
Makes:
Each cake serves 1.
Tools:
- Easy-Add Mini Egg Pan Add to shopping list Mini Egg Pan
- Easy-Add Cookie Sheet Add to shopping list Cookie Sheet
- Easy-Add Rolling Pin Add to shopping list Rolling Pin
- Easy-Add Parchment Triangles Add to shopping list Parchment Triangles
- Easy-Add 8 in. Spatula Add to shopping list 8 in. Spatula
- Paring Knife
- Waxed paper
Instructions:
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.
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