Step 1: Place the vanilla sponge in a food processor and blitz until the sponge is a fine crumb – if you don’t have a food processor this can be done by hand.
Step 2: Place the sponge in a bowl with the Vanilla Buttercream and mix with a spatula until the Buttercream is mixed into the sponge and it begins to stick together.
Step 3: Using your hands bring the mixture together and roll the mixture into 8 equal ovals – use an egg as a size guide. Place on a tray lined with greaseproof and put in the fridge to chill for 30 minutes.
Step 4: Whilst the cake pops are in the fridge, colour your Fondant Icing. Take 400g of Fondant and knead on a surface lightly dusted with icing sugar until soft and pliable. Add a few drops of Yellow Colour Gel into the Fondant and knead the colour into the Fondant. Keep adding a few drops of colour until the colour is evenly mixed through and you have bright yellow fondant.
Step 5: Colour the remaining Fondant with the Orange Colour Gel.
Step 6: Wrap the coloured fondant in cling film to prevent it drying out.
Step 7: After 30 minutes remove the cake pops from the fridge. Divide the yellow fondant into 10 equal portions. On a surface lightly dusted with icing sugar roll out a portion of the yellow fondant to approx. ¼ cm thickness. Wrap the yellow fondant around one of the cake pops, cut away any excess fondant and pinch the fondant together to create a seal. Rub the seal with your thumb to smooth it out. Repeat this until all the cake pops are covered in yellow fondant, you should have 2 portions of yellow fondant remaining.
Step 8: With the remaining yellow fondant, roll out and cut out 8 circles, then cut the circles in half, this will create 16 wings. Stick a wing to the side of each cake pop using a small paint brush a very small amount of honey.
Step 9: Using the orange fondant, roll out and cut 8 small triangles and place in the centre of the cake pop, this is the beak – place on the opposite side to the fondant seal. If the fondant doesn’t stick, then use a small amount of honey.
Step 10: Finally using a small paint brush paint eyes onto the chicks using the Black Colour Gel.
Step 11: Your chicks are now ready to serve and enjoy!
|Per Serving||Per 100 g / ml|
|Fat||8.31 g||8.84 g|
|Carbohydrate||71.85 g||76.44 g|
|Protein||0.95 g||1.01 g|
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