Easter cake "Chick"

Votes: 1

Time: 2 hours 10 minutes
Complexity: average
Servings: 14 - 16

Surprise your friends and family with a beautiful cake in the shape of an adorable chick. It's an exact replica of the Peeps marshmallow chicks popular in America for decorating Easter gifts. It looks very bright and realistic and will be the perfect Easter treat. You can bake the cake layers using any sponge mix you like. You'll need a 22x32 cm rectangular cake pan and two round, oven-safe bowls, one 1-quart and one 2.5-quart. Follow the step-by-step instructions to assemble an exact replica of the chick. Frost it and sprinkle with yellow decorative sugar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2 packages of 516 g of ready-made yellow sponge cake mix + additional ingredients according to package instructions
Butter to grease the pans
Flour to dust the pans

Glaze and decoration

1.5 cups of sugar
0.5 tsp cream of tartar
A pinch of salt
Whites of 3 large eggs
0.5 tsp vanilla extract
1/4 tsp almond extract
1 teaspoon yellow food coloring
Yellow decorative sugar for covering the cake
Small chocolate discs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, almond extract, cream of tartar, eggs

Cooking the dish according to the recipe:

Grease and flour a 22x32cm baking dish and two ovenproof bowls, one litre and one 1/2 litre.

Mix the dry mixture into a dough; divide the dough into the pans. Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean, about 35 minutes for the pan and small bowl, and about 50 minutes for the large bowl.

Cool the cakes in the pans for 15 minutes, then turn them out onto a wire rack to cool completely. Trim the flat sides of the cakes from the bowls with a serrated knife to make them even. Use a chef's knife to trim the 4 corners of the rectangular cake; set aside 3 triangles for the tail and beak.

Place the cakes on top of each other and secure with toothpicks.

Place the flat cake layer on a board or cake stand; use toothpicks to attach two triangles to the short end for the tail. Place the large cake layer from the bowl on top of the flat cake layer as shown, then place the smaller cake layer on top as shown. Insert a wooden skewer through the cake layers to secure them. Trim another cake triangle to make the beak; use toothpicks to attach it to the smaller cake layer.

Prepare the glazeIn a saucepan, combine the sugar, cream of tartar, salt, and 2/3 cup water. Heat, stirring, until the sugar dissolves. Beat the egg whites with a mixer until foamy. Slowly whisk in the hot sugar mixture, then increase the mixer speed to high and beat until stiff peaks form, about 7 minutes. Stir in the vanilla and almond extracts and food coloring.

Cover the cake with a thick layer of yellow icing, giving the bird a rounded shape. Use the edge of an offset spatula to spread the icing onto the beak and tail.

Sprinkle the cake with yellow decorative sugar. Refrigerate, uncovered, for 15 minutes. Attach the chocolate disc eyes. When slicing the cake, remove the toothpicks and skewer.