BABY CHICK CAKE
Hatch a new Easter tradition with this adorable Baby Chick Cake recipe from My Food and Family. Our easy-to-follow instructions make creating our tasty Baby Chick Cake simple. Watch as it become the newest family favorite!
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Prepare cake batter as directed on package; blend in dry pudding mix. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans; cool cakes completely.
- Cut cake layers as shown in diagram 1. Arrange on tray or large platter as shown in diagram 2.
- Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar until well blended; frost cake.
- Mix food coloring and water; toss with half the coconut until evenly tinted. Sprinkle over chick. Sprinkle remaining untinted coconut over egg. Add decorations to resemble photo.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BABY CHICK CUPCAKES
Glorious spring: These fuzzy peepers only look fancy-gumdrops and candied fruit slices make up their wings, faces and feet.
Provided by Food Network Kitchen
Categories dessert
Yield 12 baby chick cupcakes
Number Of Ingredients 8
Steps:
- For the eyes: Arrange the white sprinkles on the work surface. Attach a mini chocolate chip as a pupil to each sprinkle by gluing with a little buttercream. Set aside.
- For the wings and tails: Cut each yellow gumdrop fruit slice in half horizontally to make 2 thinner slices. Take 4 of these slices and cut each into 3 triangles to make the tails. Set aside.
- For the feet: Cut each orange gumdrop fruit slice in half horizontally to make 2 thinner slices, and then cut each slice in half crosswise. Using scissors, snip and remove 2 triangles from each foot to form the toes.
- For the beaks: Place the small orange gumdrops on the work surface standing upright. Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth. Snip either side of the gumdrop to narrow the overall size and shape into a tapered beak.
- To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the yellow sanding sugar in a small bowl. Invert each cupcake and press gently into the sugar to adhere.
- Attach the eyes by pressing gently into position. Insert the beak just below eye level. Push the wings and feet into the sides of the cupcake and the tail into the back. Repeat steps for all cupcakes.
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