Chicken

Chickens provide perfect practice for building up figure piped bodies and heads. You’ll then add a tapered tail and bead-motion wings, for a nicely-detailed bird. These playful chickens can be make ahead of time using Royal Icing as shown below, but they can also be done directly on your cake or cupcakes using Buttercream Icing, just omit the feet.

Source: 2002 Yearbook

Tools:

Ingredients:

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instructions

Step 1

Fit the decorating bag with Round Decorating Tip 6 and fill 1/2 full with stiff consistency icing. Hold the decorating bag 90°.

Step 2

On a waxed paper covered cake board, pipe the chick. Using medium pressure, let body build up. Relax pressure as you pull bag back, pulling tail to a point to form tail.

Step 3

Add tip 6 dot head directly on top of wide end of body shape and pull-out bead wings on each side of the body. To add feet, pipe tip 1 "Vs" lines in orange for feet.

Step 4

With tip 1 pipe beak using yellow icing , comb with red icing, tail feathers with white icing and dot eyes with brown icing. Let dry. Attach body to legs with dots of icing.