Step 1: Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Arrange the Yellow Baking Cases in 9 fairy cake tins. Put all the ingredients except the ones for decoration in a bowl. Using an electric whisk, gently blend the ingredients together and then whisk for a further few seconds until well mixed and creamy.
Step 2: Divide the mixture between the cases, smooth the tops and bake in the oven for 15-18 minutes until risen and lightly golden. Cool for 5 minutes in the tins then turn out on to a wire rack to cool completely.
Step 3: To decorate, break up the White Chocolate into pieces and place in a heatproof bowl over a saucepan of barely simmering water, and leave to melt. Remove from the water, add the Liquid Glucose and 5g of Yellow Food Colour Gel and mix well to form a thick, yellow paste. Scrape on to a piece of baking parchment and leave to cool completely– the mixture will become firm and pliable when cold. Avoid prolonged chilling as the paste will become too hard to mould.
Step 4: Meanwhile, put the butter in a bowl and beat until smooth and glossy. Gradually sift and beat in all the icing sugar until creamy and soft and add the Lemon Extract. Thickly spread the icing on top of each cupcake, mounding it in the centre to make the top of the cake rounded.
Step 5: Cut off a 25g (1oz) piece of your yellow chocolate mixture and divide it into 3 equal portions. Form each into a ball and push the balls into the centre of the icing on top of the cakes so that they submerge slightly. Use another 40g (1 ½ oz) piece of the moulding icing and cut into 3. Form each into a ball then gently squeeze the bottom third of the icing on each to resemble a neck and shoulders underneath a round head. Pinch the side of the heads to pull out some of the moulding chocolate to form a beak, and snip the centre with a small pair of scissors to open it out. Sit these shapes on another 3 cakes as above.
Step 6: Divide the remaining icing into 3. Take off a pea-sized piece from each, and then form the rest into 3 chick head and body shapes by forming each piece into a ball; gently squeeze one third of the ball to separate it slightly and mould into the head. Keep the remaining two thirds of the piece rounded, so that it resembles the shape of a chubby body. Pinch out and snip the beak as above. Cut the pea-sized pieces in half and use to make 3 pairs of wings – gently score the ends with a knife to resemble feathers. Gently push a pair onto each body and sit the chicks on the remaining cakes.
Step 7: Gently knead the Regal Ice to soften and make pliable. Lightly dust the work surface with sugar, and roll out the icing thinly to approximately 3mm. Using a plain round cutter approx. 7.5cm (3 ¼ inch) diameter, stamp out 9 rounds, re-rolling as necessary.
Step 8: Using a 6pt star cutter, 4cm (1 ½ inch) wide, cut out a star from the centre of each and keep to one side. Working on one cake at a time, carefully lower a circle of icing over the moulding icing shape, letting the prongs of the cut out star push upwards against the chick. Gently press the icing down on top of the cake, easing it gently to the edge of the baking case. Repeat with the other cakes.
Step 9: Pipe on features using Designer Icing and Writing Icing. Brush the top of the chicks with a little water and press the cut out star on the top of each. Your chick cakes are now ready to hatch out and enjoy!
1 cupcake = 112g
|Per Serving||Per 100 g / ml|
|Fat||19.83 g||15.99 g|
|Carbohydrate||80.23 g||64.70 g|
|Protein||2.87 g||2.31 g|
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