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Easter Chick Cake Recipe

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makes

1

Baking ingredients

  • 900 g unsalted butter - softened?
  • 900 g caster sugar
  • 4 tsp vanilla extract
  • 16 large eggs
  • 800 g self-raising flour
  • 100 g cornflour
  • 14 tbsp milk

Decorating ingredients

  • 800 g Renshaw Vanilla Frosting
  • 500 g Renshaw Pastel Green Ready to Roll Icing
  • 3 kg Renshaw White Chocolate Ready to Roll Icing
  • 250 g Renshaw Flower and Modelling Paste
  • 250 g Renshaw Lilac Ready to Roll Icing
  • 500 g Renshaw Original Golden Marzipan
  • 250 g Renshaw Jet Black Ready to Roll Icing
  • 250 g Renshaw Tiger Orange Ready to Roll Icing
  • 250 g Renshaw Teddy Bear Brown Ready to Roll Icing
  • 250 g Renshaw Lincoln Green Ready to Roll Icing

Instructions

Baking Instructions:

Step 1

Preheat the oven to 180°C / 350°F / gas mark 4.

Step 2

Grease and line four 6in round cake tins and a 6in diameter sphere cake tin.

Step 3

In a large bowl, cream the unsalted butter and caster sugar and add four teaspoons of vanilla extract.

Step 4

Add the eggs, one at a time, adding a spoonful of flour between each.

Step 5

Fold in the rest of the self-raising flour and cornflour and when mixed in, add 14 to 16 tablespoons of milk.

Step 6

Divide the mixture between the four lined cake tins and the sphere tin. Bake in two batches for about 25 minutes each until a cake skewer comes out of each cake clean.

Step 7

Leave cakes in their tins on a wire rack for 10 minutes, then turn out on the wire rack and leave to cool completely.

Decorating Instructions:

Step 8

Cut the tops of the sponge cake to make them level and the top of the sphere cake to provide a flat base on which to later stack the cake. ?

Step 9

Sandwich the four 6in cakes with Renshaw Vanilla Frosting.

Step 10

Gently stack the four 6in sandwiched cakes on top of each other, and place the sphere at the base to create an egg shape, with the cut off edge forming the base of the cake. Cover the whole sandwiched cake with a thin layer of vanilla frosting.

Step 11

Knead and roll out the Renshaw Pastel Green Ready to Roll Icing on a clean dry work surface lightly dusted with icing sugar. Lift the icing over a 10in square cake board and trim the edges to create the base of the cake. Gently stipple the icing with a firm, dry nail brusjh to create a grass like effect.

Step 12

Knead and roll out Renshaw White Ready to Roll Icing on a clean dry work surface lightly dusted with icing sugar to the desired thickness.

Step 13

Lift the white chocolate icing over the cake, smoothing down the sides with the palm of your hand, pulling out all creases while smoothing. Trim excess icing from the base of the cake leaving a small amount to fold under the base of the egg shape. To give a sheen to the surface, smooth with the palm of your hand.

Step 14

Place the egg onto the pastel green covered cake board, securing in place using royal icing.

Step 15

Knead and roll out the Renshaw Flower and Modelling Paste and cut a 2.5cm wide strip long enough to go around the top of the egg. Cut uneven triangles out of one edge to create a cracked egg effect. Stick to the top of the white icing with cooled boiled water.

Step 16

Knead and roll out two 1.5cm wide lengths of Renshaw Lilac Ready to Roll Icing to run around the white icing covered egg shell. Place one strip around the centre of the egg and place the other on the join of the white icing and flower and modelling paste cracked egg shell. Secure each in place using cooled boiled water.

Step 17

Knead the majority of the Renshaw Original Golden Marzipan until soft and pliable. Roll into a large ball and place on top of the shell to create the chicks head. Roll the remaining golden marzipan into small, thin sausages and stick in place on top of the chick's head using cooled boiled water to create hair.

Step 18

Roll two very small balls of Renshaw Black Ready to Roll Icing for the eyes, sticking in place using cooled boiled water.

Step 19

Take a small ball of Renshaw Tiger Orange Ready to Roll Icing about the size of a Malteser. Press it flat and cut a straight edge through the centre. Stick onto the chicks head to create the beak using cooled boiled water.

Step 20

Knead the Renshaw Teddy Bear Brown Ready to Roll Icing until soft and pliable. Take a clean sieve or a garlic press and push the icing through to create the straw effect. Place the teddy bear brown icing straw around the side of the chicks head to cover the top of the sponge cake still visible.

Step 21

Knead Renshaw Lincoln Green Ready to Roll icing until soft and pliable. Take a clean sieve or a garlic press and push the icing through to create grass. Stick the green icing around the base of the egg using cooled boiled water.