When you’re first getting into cake decorating, it’s easy to be fooled into thinking you need a million special tools to create a professional looking cake.
Well STOP RIGHT THERE. Before you go rushing to Lakeland (the motherland), and break the bank on a turntable, airbrush and edible pigments, give this no tools Easter cake a whirl.
This super cute Easter cake is a great one to make with young sprogs because no special tools or skills are needed, what a win!
Now before you all start coming for me, I did use a piping bag (I know, the shame), but no nozzle and the same effect can be achieved by snipping off the end of a zip lock bag!
Before we get crackalackin, here’s some nawti kitchen goss:
A new month, a new obsession, this time it’s below deck. Sorry, how have I not discovered this gem of a tv show before now?!? It’s everything I love – drama, relationships and boats – all rolled into one. #boatlover
The obsession has taken a new turn and I’ve now convinced myself that yachting needs to be in my life.
Yes, I was the world’s worst waitress so the silver service of the stews might not be for me.
Yes, I have the upper body strength of a malnourished 12 year old so deckhand would also be a struggle.
Yes, I nearly drowned trying to surf in Scarborough so sea safety isn’t my forte.
But haters gonna hate, the ocean is my calling. See you on the waves #yachtie #seeyounextcharter #steworcrew 😈🤘🤪
Anyway back to decorating…
I’ve made a short vid showing how to recreate this cake at home, but if you really love reading there are written instructions below!
- Cake recipe of your choice (I did coffee because I’m officially an adult and like the taste of coffee now)
- Buttercream (enough to fill and ice the cake, and to make little chickies)
- Piping bag/freezer bag/zip lock bag
- mini eggs (I used a total of 6 small bags, but I rek like 2 big ones would be fine)
- Food colouring (yellow, black, orange)
- Optional – cocktail sticks
- Optional – gel icing pens (available in any supermarket)
- Get your cake of choice baked and cooled
- Make some classic American buttercream (or try this recipe if you’re being fancy: https://the-soggy-bottom.com/2020/01/31/italian-meringue-buttercream/ )
- fill between the layers of your cooled cakes, and crumb coat (put a thin layer of icing around the whole outside of your cake)
- Chill in the fridge!!! This step is really important if you want a clean looking cake (need at least 30 mins I would say)
- Get a decent blob of buttercream (but save some for the chicks) and spread over your chilled crumb coated cake, it doesn’t really need to be super neat because we’re going to cover it all up anyway so just whack it on!
- Pop that back in the fridge to firm up
- In the mean time start prepping your decor
- Colour most of your remaining buttercream yellow
- Plop into a piping bag (or freezer bag)
- If you do the next step on greaseproof paper or tin foil it will make it easier:
- Snip off the end and pipe a big blob, then a smaller blob on top to make your chicks
- Freeze these for 5 mins – you’ll then be able to pick them up and handle them much easier
- Colour tiny amounts of buttercream black and orange, and use a cocktail stick to place these on the chick to form eyes and beak
- TOP TIP – if you want to make this step easier, buying the gel icing pens from supermarkets are really useful for small details like this
- Get your cake back out the fridge and chuck some mini eggs on
- Cut out a small circle from paper and place on the cake
- Fill the surround with sprinkles and push them in a bit so they don’t all fall off
- Peel off your paper, and place your chickies in the centre
- All done!!
Right well that’s the end of that.
I hope you all have a fabuloso Easter.
Thanks for reading, lots of luv, Han x