{"id":10688,"date":"2012-04-04T06:46:50","date_gmt":"2012-04-04T11:46:50","guid":{"rendered":"https:\/\/www.thecakeblog.com\/?p=10688"},"modified":"2017-03-28T07:50:43","modified_gmt":"2017-03-28T11:50:43","slug":"diy-spring-chick-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2012\/04\/diy-spring-chick-cake.html","title":{"rendered":"DIY: Spring Chick Cake"},"content":{"rendered":"

Our contributor, Miso of Miso Bakes<\/a>,<\/em> is sharing a fabulous new tutorial just in time for Easter…
\n<\/em><\/p>\n

\"Spring<\/p>\n

Chirp chirp.\u00a0 Tweet tweet. \u00a0 Spring is here and I am so excited for the gorgeous days we have ahead of us!\u00a0 Hi, it’s Miso<\/strong> from Miso Bakes<\/a><\/strong>.\u00a0 I am also very thrilled to be sharing this Spring Chick Mini Cake<\/strong> tutorial with you.\u00a0 This little egg cake is actually the size of a small bowling ball!\u00a0 It is another fun project the whole family can enjoy!\u00a0 The hardest part about it is eating it.\u00a0 Hope you enjoy!<\/p>\n

\"Spring<\/p>\n

\"Spring<\/p>\n

\"Spring<\/p>\n

TO DECORATE THE EGG CAKE:<\/strong><\/p>\n

    \n
  1. You will need a dense (I made pound cake) 6-inch cake and a semi-sphere cake.\u00a0 I used the sports ball cake pan from Wilton<\/a>.\u00a0\u00a0 Or, if you would like, you may carve your own.<\/li>\n
  2. Cool the baked cakes and trim the rounded part of the sphere cake so you have a flat, even surface.\u00a0 Do not cut too much off because you still want the rounded curves.<\/li>\n
  3. Fill and crumb coat the cake.\u00a0 It is a lot easier to work with the cake wrong side up.\u00a0 Trust me!\u00a0 We will flip it over.<\/li>\n
  4. Chill and cover it with fondant.\u00a0 Trim about 1.5 inches of fondant off from the bottom (it is actually the top) of the cake.\u00a0 Don\u2019t stress about getting the cut straight.\u00a0 We will cover it.<\/li>\n
  5. Flip the cake over right side up.\u00a0 If you would like, you can ice the top.\u00a0 However, I left mine bare as I filled it in with buttercream grass.<\/li>\n
  6. Roll out a piece of fondant into a long strip about 4 inches thick.\u00a0 Cut all the edges to make a clean strip.\u00a0 Keep one edge straight, and cut the other edge in a zig-zag pattern with a knife.\u00a0 Don\u2019t make them perfect!\u00a0 Cut some thicker and deeper than the other.\u00a0 Have fun!<\/li>\n
  7. Let the fondant dry out for about thirty minutes or so until it can hold its shape.\u00a0 Then, gently roll the fondant and gently adhere to cake; slowly unraveling as you go. (Same concept as adding a band to the bottom of your fondant cakes.)<\/li>\n
  8. Decorate to your heart\u2019s desire!\u00a0 To cover the \u2018crease\u2019 I added a band.<\/li>\n<\/ol>\n

    TO MAKE THE CHICK<\/strong><\/p>\n

      \n
    1. Make or purchase marshmallow rice treats.<\/li>\n
    2. Mold into a tight ball; comparing the ball to the cake as you go as you don\u2019t want the head to be too big or too small.<\/li>\n
    3. Ice with buttercream.<\/li>\n
    4. Cover with fondant and give it eyes and a beak.<\/li>\n
    5. If you would like, feel free to make bunny ears instead! \u00a0 Or, fill the cavity with candy.<\/li>\n<\/ol>\n

      Happy Spring!<\/p>\n","protected":false},"excerpt":{"rendered":"

      Chirp chirp. Tweet tweet. Our contributor, Miso of Miso Bakes, is sharing a fabulous new tutorial just in time for Easter… An adorable Spring chicken is hatching from an egg cake and making us all smile. Come join us for the step by step tutorial. <\/p>\n","protected":false},"author":3,"featured_media":10703,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,90,215,99],"tags":[],"class_list":{"0":"post-10688","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-diy","9":"category-easter","10":"category-miso-bakes","11":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/10688","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=10688"}],"version-history":[{"count":21,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/10688\/revisions"}],"predecessor-version":[{"id":20381,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/10688\/revisions\/20381"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/10703"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=10688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=10688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=10688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}