Who could resist this sweet little chick nesting on top of a cute and contemporary Easter cake? Simply made up from white chocolate paste, she sits contently on her nest of chocolate flakes, guarding the white chocolate eggs from prying hands. The cake is decorated with circles of chocolate paste in springtime colours and green gingham ribbon adds a fresh finishing touch.
This adorable project is from Bake Me I’m Yours Chocolate
The little chick has such character that children and adults alike will adore her. The gold eggs are simple to make and are tempting treats for children; present in a simple bag tied with gingham ribbon.
You Will Need
- 20cm (8in) round chocolate cake
- 25cm (10in) round cake drum
- 150g (5½oz) white couverture chocolate
- 1kg (2lb 4oz) white chocolate paste
- 100g (3½oz) dark chocolate paste
- one batch chocolate buttercream
- 10 chocolate flakes
- orange paste food colouring
- green and yellow cocoa butter
- 12mm round metal cutter
- food grade acetate sheets
- mini easter egg mould
- gold foils
- cooled boiled water
- green check, lime green an gold ribbon
Assembling The Cake
1 Prepare the 20cm (8in) round chocolate cake and place onto the 25cm (10in) round cake drum.
Spread a thin layer of buttercream all over the cake and cover with white chocolate paste.
2 Roll out the dark chocolate paste into a long strip. Paint the board with cool boiled water.
Attach the chocolate paste, roll the textured rolling pin over it and remove any excess paste
with a plastic side scraper.
3 Temper 50g (1¾oz) of white couverture chocolate and divide equally into two bowls. Add 2 tsp of yellow cocoa butter
to one bowl and 2 tsp of green cocoa butter to the other. Mix the colours in, then spread them onto the separate sheets of acetate.
4 Wait approximately 2 minutes for the chocolate to start to set. Use the round metal cutter to cut out about 20 circles from both the yellow and green coloured chocolate. Leave to dry for 20 minutes.
Add green and yellow cocoa butter to tempered white chocolate to create a fresh, springtime tint. more excuses
Forming The Eggs
1 Temper the remaining white couverture chocolate, place in a disposable piping bag and pipe into the mini easter egg mould.
2 Tap the mould on the work surface to bring all the air bubbles to the surface. Leave to dry for 20 minutes. Release the eggs from the mould, place two halves together and wrap them in gold foil.
Creating The Chick
1 Roll out two balls of white chocolate paste, one slightly larger for the body. Place the smaller ball onto the larger ball.
2 Knead some white chocolate paste and load up the sugar gun. Squeeze the gun then use a Dresden tool to carefully remove short pieces of paste.
3 Attach the small pieces of paste to the chick to form the feathered texture. The paste will stick to itself and should not require additional adhesive.
4 Once the two balls are covered, roll a tiny piece of dark chocolate paste to form the eyes and use the Dresden tool to position them in place.
To save time, you could use pre-bought chocolate eggs to decorate the nest.
5 Colour a small amount of white chocolate paste with orange paste food colouring to form a beak.
Preparing The Nest
1 Arrange ten chocolate flakes to form a nest and stick them together using tempered chocolate.
2 Place the chick into the nest and arrange the eggs around it.
3 Attach the coloured chocolate discs to the cake using a little tempered white chocolate.
4 Attach the ribbon onto the edge of the cake board using a glue stick.