Cute Overload Easter Cakes – Easy to Make and Decorate

by Pamela

easter cakes, easter chicks, relationship advice

It’s officially Spring so it’s time to put away all of those sullen, overly dramatic decorations and blah colors and break out the bright colors. Oh…and of course Spring also means baby bunnies, chicks, puppies and kittens. I know…I know…I’m not usually the person that goes into cute mode, but occasionally I do just to throw people off. These cute little Easter cakes are one of those exceptions to my usual snarky, yet realistic, normal state of being.

After experiencing an especially brutal March, I thought that I needed a little something to lighten the mood and attitude in our house. I had recently ordered an old Wilton mini doll cake pan on Ebay and wanted to make something disgustingly cute out of the cakes that come from it. As I was trying to decide what I should make, I ran through all the cuteness scenarios. (It didn’t take me long, since I’m not the ‘cutesy’ type and my imagery is very limited in this area.) Since it was quickly coming up on Easter, I decided that some Easter cakes (and theme) might be appropriate.

Easy Easter Cakes

My first thought was an obvious one, Easter Bunny cakes. But as I was going through the mental steps of putting them together, I quickly realized that making them would require way more effort than I was willing to put into this frivolous project. Too much rolling, dying and cutting of fondant. Who’s got the time or desire? Not me. It was then that I remembered that little baby Easter chicks were quite cute (much cuter than those marshmallow PEEP thingy’s). So Easter cakes in the form of baby chicks it was to be.

This post isn’t so much about an actual recipe, although I will give you links to the recipes I used to make these, but about how you can easily make these cakes up and enjoy the oohs and aahs as you show off your creativity. 😉

I used the mini doll cake pan, which is a pan that makes dome like shapes that you can use to create doll cakes. But this shape lets you do so much more than that…like these cute little Easter chicks.

After baking the cakes, I made up a batch of my favorite buttercream frosting recipe (omitting the vanilla bean paste and using 1/4 teaspoon vanilla extract) and added a bit of yellow food coloring to get the yellow color I was looking for (I made it just a pale shade of yellow).

The next step was dying the sweetened coconut to just the right shade of yellow for the feathers. I poured roughly 3/4 of a bag of coconut into a large bowl, dropped in some yellow food coloring and gave it good stir. Then I snapped the lid on the container and shook the hell out of it. This is a much easier/faster way of getting that coloring evenly spread around. I kept adding color, and shaking, until I got the color I was looking for. Of course Craig had to throw in the suggestion that shaking the coconut might be more effective if I got on the trampoline and jumped up and down. (If you ever saw the old Jimmy Kimmel “The Man Show,” you know where he was going with this girls on trampolines idea. It had nothing to do with making my task easier.) Once the coconut was colored, I spread it out on a rimmed baking sheet to dry. Since it was a nice sunny day, I plopped the pan out on the deck while I continued on.

Easter Cakes that are too cute and easy to make

To make the broken egg shells, beaks and feet I made half of my marshmallow fondant recipe. I pulled out 1/4 of the fondant, and kept that white. The remaining fondant was colored orange. To color the fondant, I used gel food coloring and kneaded the color into the fondant. (I highly recommend wearing gloves when you make the fondant anyway, but this becomes especially important when you start adding color to it…unless you want Technicolor hands.)

To make the broken egg shells, I rolled the fondant out and used a round cookie cutter and cut the jagged edges with a knife. If you’ve got a starburst cookie cutter, this would be a lot easier. I then flattened the piece a little more, too make it a bit bigger and set all of the shapes aside (keep them covered with plastic wrap so they don’t dry out).

To make the feet and beaks, I used a smaller round cookie cutter and sliced the circle in half. I cut the rounded edges with a knife, to make the feet. The beaks were made by gently pulling the center of the half circles to a rounded point. Then I gently pressed the far corners of the pieces together and formed the shape of the mouth I wanted. I let those dry, on a plate, standing straight up and down (beak up, flat side down on the plate). It’s easier to work with the beaks once a bit of the moisture is out of them so that the beaks hold their shape. I covered the feet with plastic wrap and set them aside.

Frost the cakes with a good layer of icing, then gently cover the iced cakes with the yellow coconut. You can start by sprinkling the coconut onto the cake but to really coat it well, you’ll need to gently press handfuls of the coconut onto the cake. (To keep your plate clean, place the cake on 4 strips of parchment or wax paper. When you’re done decorating, carefully pull the strips away and your plate will be frosting free.)

The eyes were made from jelly beans that I cut in half, but chocolate chips would work well too. Just dab a bit of frosting onto them to help them stay better attached to the cake.

The egg shell, beak and feet are also attached using a bit of icing to help them stay on the cake securely.

Since I had left over batter and coconut, I made some cupcakes. I dyed the remaining yellow coconut green and decorated the cupcakes as little Easter baskets. YAY MORE CAKE!

Happy Easter! What’s on your menu?


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sippitysup April 1, 2013 at 7:52 pm

Who are you and what did you do with Pamela? XOGREG

Pamela April 1, 2013 at 8:00 pm

muhahaha….I have taken over her body and will not return it to its normal state until I have turned everything I touch into something disturbingly cute. Or maybe just put faces on everything. Hmmmm…I’m going to need to ponder that for a bit. Can you send me over one of those cocktail thingy’s of yours?

Maureen | Orgasmic Chef March 31, 2013 at 8:17 am

I loved Nancy’s comment and I second it. I would like seconds on these adorable little chickies too. Very clever.

Pamela April 1, 2013 at 7:31 pm

Thanks Maureen. 🙂

Belinda @zomppa March 29, 2013 at 8:31 pm

This is the most adorable cake!!

Pamela April 1, 2013 at 7:32 pm

Thanks Belinda.

Nancy@acommunaltable March 29, 2013 at 4:27 pm

Of all the Easter treats I’ve seen, this are, hands (feet???) down the CUTEST!!! If my boys were younger, I’d be off buying that pan and making these!!! Heck, I might just go out and get the pan and make them anyway because they are so darn cute!!!

Pamela March 29, 2013 at 5:51 pm

Thanks Nancy, that means a lot…esp since I don’t do cute very often. 🙂

It’s a really great pan, there are so many things you can do with it.

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