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Pecking Order Mini Cake

Pecking Order Mini Cake
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4.8 Average of 4 ratings

Difficulty: Somewhat Easy
Average of 1 reviews

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What a “tweet” treat for your Easter or spring celebrations! These chick mini cakes will fly off the plate, and will have guests chirping for more.

Instructions:

Step 1

Bake and cool mini cakes in silicone mold supported by cookie sheet.

Step 2

Prepare for rolled fondant, icing smooth in buttercream and covering egg design.

Step 3

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.

Step 4

Cover mini cakes; smooth and trim away excess.

Step 5

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.

Step 6

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.

Step 7

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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