Pecking Order Mini Cake
Ready-To-Use White Rolled Fondant (2 1/2 ounces needed per treat)
Each mini cake serves 1.
Bake and cool mini cakes in silicone mold supported by cookie sheet.
Prepare for rolled fondant, icing smooth in buttercream and covering egg design.
For 2 treats, tint fondant as follows: 2 oz. blue, 2 oz. pink, 1/2 oz. orange, 1/4 oz. black. Roll out pink and blue 1/8 in. thick.
Cover mini cakes; smooth and trim away excess.
For each wing and tail, begin with a 3/4 in. ball of fondant. Shape into flattened teardrop; use small end of veining tool to score feathers. Attach using damp brush.
For beak, use fingers to shape an orange cone, 3/8 in. tall; attach. Roll cut black fondant 1/8 in. thick. Cut eyes using narrow end of tip 7; attach.
For 2 feet, begin with a 1/2 in. ball of fondant. Cut ball in half and shape each portion into a flattened oval. Use veining tool to indent toes. Cut 1 in. lengths of licorice. Push on feet and insert other end into cake.
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