Traditional English Rich Fruit Cake

RICH FRUIT CAKE

This traditional English Rich Fruit Cake recipe makes a rich fruit cake that is perfect for Weddings, Christenings and other Celebrations as well as for the traditional English Christmas Cake. With the rising popularity of traditional styled and Royal Iced cakes fruit cakes are again getting fashionable!

This fruit cake recipe gives a dark moist cake, sweet and fruity. We used this recipe at Party Animal for over 20 years and it never failed to get a good response whether used for Christmas, weddings or any other special occasion.

It is best to bake the cake at least one month and preferably about 3 months before use so that it matures and the flavours develop.

This recipe makes an 8″ square / 9″ round cake approximately 3″ deep.

Ingredients

The fruit Mix

Fruit and Nut mix for Rich Fruit Cake

  • 295g raisins
  • 295g sultanas
  • 280g currants
  • 145g dried apricots
  • 175g glace cherries
  • 100g mixed peel (some people leave this out but as long as it is well soaked
    it adds an extra ‘bite’ to the mix)
  • 100g chopped nuts (I personally use a mix of almond nibs, almond flakes and chopped walnuts)
  • 12ml finely grated lemon rind
  • 35ml fresh lemon juice
  • 60ml brandy or we use what we know as ‘soaking mix’ – 2 parts sherry: 1 part rum: 1 part brandy – a perfect mix for flavour and the alcohol content is unimportant as that will burn off during cooking – that’s why you can use this even for teetotallers!

The Cake Batter Mix

Ingredients for the fruit cake batter

  • 325g dark brown sugar
  • 325g butter
  • 30ml a mix of treacle and golden syrup – I use a 50:50 mix but if you prefer a darker less sweet cake just use treacle
  • 5 medium eggs
  • 20ml (4tspn) mixed spice
  • 70g ground almonds
  • 370g plain flour

Method

Soak the fruit

Chop the apricots and cherries to taste – You can chop finely for a more even dispersion but I like to have some larger pieces of cherry in the mix as I find this give a moister taste to the cake.
Adding Lemon Juice to the Fruit Mix
Add all the dried fruit, cherries and apricots to a bowl along with the lemon juice and rind, chopped nuts, and soaking mix. Mix well and cover or place into a sealed food box.

Leave for at least overnight but preferably for 3-4 days and up to about 1 week is fine. This will allow the fruit to soak up the liquid. Shake or stir occasionally to make sure all the fruit gets soaked thoroughly. This helps with plumping up the fruit for a moist cake finish.The fruit ready to soak

Bake the Cakes

Line a greased tin with a double layer of greaseproof paper or baking parchment and grease well.

Preheat oven to approx 140°C
cake batter for rich fruit cake
Cream together the sugar and butter then add the eggs. Mix in the remaining ingredients including treacle, spice, almonds and flour. Mix until smooth and then stir in the soaked fruit and any juice that is left. I find this is a good time to get clean hands involved! It is much easier to mix evenly using your hands when the fruit is added.
The finished rich fruit cake mix ready to bake
Fill the prepared tins with the rich fruit cake mixture and smooth with a damp spoon. (A good trick to make sure the mix is even is to bang the tins down a few times which should remove any air pockets.) The damp spoon should leave the top damp. This will help the top surface to cook without drying out.

Bake in a preheated oven at approx 140°C. for about 3 - 3½ hours.

Ovens vary greatly so if you find that the cake is beginning to peak or crack turn down the oven and cook for a little longer.

To test - press surface of cake lightly - it should feel firm to the touch. Take out cake and listen to it! If it sings (whistles) it is not quite ready so pop back in for a minute or two.
baked-fruit-cake
Leave to cool in the tin until you can pick up the tin easily without gloves. This gives the cake time to settle and set up a bit. Turn out onto a wire rack to cool completely.

To Store

Brush the cake surface with some brandy or other spirit. You will need about 60ml. We usually use what we term our 'feeding mix'. This is 2 parts brandy: 1 part rum: 1 part sherry and gives a good flavour to the cakes. Unlike when you are soaking the fruit, you will need to use fruit juice or sugar syrup to feed your cakes for teetotallers as the alcohol remains in the cakes. If you pierce the cake surface with a fine skewer before feeding you will get the feeding mix deeply into the cake.

Cut some greaseproof paper for the top of the cake and then wrap in foil. Finally wrap in Cling Film and store in a cool dry place.

Rich fruit cakes can be stored for up to 6 months before using. From time to time open up and feed with more feeding mixture to add more flavour and keep moist. Do not overdo it or your cakes will be soggy and difficult to decorate.
fruit-cake-slice

Rich Cherry Cake Basic Recipe

Rich Cherry Cake

This Rich Cherry Cake recipe is one of our absolute favourite cakes here at Partyanimalonline. It can be used for celebration cakes as well as novelty cakes or simply as a lovely cake with a cup of afternoon tea! It is a rich madeira style cake with ground almonds and glace cherries, firm enough to shape and cut well, but moist and tasty.

This recipe makes a 8″ round or 7″ square deep cake.

Ingredients

Rich Cherry Cake Ingredients

  • 240g Caster Sugar
  • 240g Margarine or Butter
  • 4 Large Eggs
  • 70g Plain Flour
  • 205g Self Raising Flour
  • 60g Cornflour
  • 60g Ground Almonds
  • 325g Glace Cherries

Method

Step 1: Preheat the oven to about 170°c / 325°f/ gas 3. Line a 8″ round (or 7″ square) greased tin with parchment or greaseproof paper. Lightly grease the paper.

Step 2: Sift together the 3 flours in a bowl and set aside. Cream the sugar and butter in a mixer until light and fluffy.

Step 3: Add the eggs slowly. If the rich cherry cake batter begins to curdle (separate and look a little lumpy) add a little of the flour to the mixture. Mix in the ground almonds. The batter should be at a dropping consistency. This when the mix will drop off a spoon when you give it a little shake. If it is too firm a little milk can be added to the mixture. Be careful not to overdo this however as otherwise you may find the cherries do not stay dispersed through the mix but drop to the bottom instead.

Step 4: Cut the cherries roughly in half, wash and dry well. Mix with the flour and then fold into the batter mixture making sure that the cherries are well dispersed.

Rich herry Cake Batter

Step 5: Tip the rich cherry cake mixture into the prepared tin and bake in the centre of the oven for about 1½ hours until risen and golden brown. The cake should not form a peak as it rises but should stay nice and flat. If you find that it is rising too quickly turn down your oven a little. All ovens vary and you may need to adjust temperatures and cooking times to suit your own oven.

Step 6: When cooked place on a wire rack still in the tin until it is just cool enough to pick up without gloves. This will allow time for the cake to firm up before turning out. Do not let it cool completely or it will be difficult to remove from the tin and a thick crust may develop on the outside of the cake from sitting too long in the tin.

Step 7: Leave to cool completely before decorating to suit. This cake is firm enough to cut and shape for novelty cakes.

Variations

You can use other glace fruit such as pineapple or ginger in place of the cherries or if you want to make a light fruit cake dried currants, sultanas and raisins can be added. When using dried fruits it is advisable to soak overnight in orange and or lemon juice to plump up the dried fruit and keep the cake moist.

Fat-Free Swiss Roll Recipe

Fat-Free Swiss Roll

rolled and filled fat-free swiss roll

At Partyanimalonline we have been baking cakes professionally for many a year and we would like to share some of our basic recipes for you to adapt for your own cakes and bakes and today I present to you a fabulous fat-free swiss roll recipe:

This basic swiss roll recipe fills a tin about 35 x 25cm (13″ x 9″). Light and perfect with fruit cream and ganache for cakes and desserts. The finished size depends on your filling and how tightly you roll.

Ingredients

  • 3 large eggs
  • 100g (4oz) Caster Sugar
  • 100g (4oz) plain flour
  • 1 tablespoon (15ml)hot water
  • Caster sugar for dredging

Filling

Jam and Buttercream or ganache

Method

Step 1:Preheat your oven to 220°c(425°f/gas 7).

Grease a swiss roll tin measuring approx. 3 x 9 inches and line with baking parchment or greaseproof paper. Whisk the eggs and sugar until the mix retains the trail for a few seconds. Lightly grease the paper and sprinkle lightly with plain flour. Make sure the flour covers all the surface and then tap out any excess.

Prepared fat-free swiss roll tin
Grease parchment and dust with plain flour

Step 2: Weigh out the caster sugar and place in a bowl with the eggs. Whisk on a fast speed until the mixture is light and creamy. At this point the mixture should be firm enough for a trail to remain on the surface for a few seconds

Whisked swiss roll mixture

Step 3: Sieve the flour and add half to the whisked mixture. Carefully fold in the flour. Add the remaining flour and repeat. Make sure the flour is evenly mixed but do not mix more than necessary to avoid losing the air as the more air in your mixture the lighter your finished cake will be.

folding flour into swiss roll mixture

Step 4: Tip out the mixture into the prepared tin. Tilt the tin to ensure the mixture is spread evenly into all the edges and corners.

Filled tin with fat-free swiss roll mixture

Step 5: Bake in the centre of your preheated oven for 7 – 10 minutes until the mixture is a pale golden brown. It is important not to overbake as this will cause your finished swiss roll to crack.

Baked swill-roll

Step 6: While you are waiting for your swiss roll to bake wet and wring out 2 clean teatowels. Place one flat onto your worktop. Cover with a piece of baking parchment sprinkled with caster sugar. When your cake is baked turn it out onto the paper. Trim any crisp edges with a sharp knife and then cover with the second tea towel and leave to cool for a few minutes. This top tip keeps your cakes pliable and makes it less likely that you will have cracking when you roll up the swiss roll.

Turn out the swiss roll

Step 7: When the swiss roll is cool but not completely cold remove the top tea towel and the backing paper from the cake. Use the underneath paper to roll up the swiss roll. The paper stays in the roll until you are ready to fill it. If just filling with jam you can do that even if the cake is a little warm however if using cream, ganache or buttercream you should leave the cake rolled in the paper until completely cold.

rollup_roll_2

Step 8: As soon as cool enough carefully unroll the swiss roll and remove the parchment. Spread with the filling of your choice and roll back up. Take care not to press too hard as this may cause the cake to crack. Re-roll once filled and then dust with icing sugar if serving as a dessert or simple swiss roll. Alternatively you can cover the cake and use as part of a novelty cake – such as trains, candles, fireworks and much more!

Variations

You can colour or flavour your mixture and fill with a filling of your choice.

  • Try replacing about 1 tablespoon of flour with cocoa powder for a chocolate swiss roll and fill with raspberries and fresh cream for a beautiful chocolate roulade dessert.
  • Or add a few drops of Sugarflair Hollyberry droplet colour and a few drops of Sugarflair Strawberry food flavour to the sponge and fill with strawberry jam and ganache for a pink, girly, fruity swiss roll with a chocolatey twist!

swiss-roll-slice

Fathers Day Cupcakes

Fathers Day Cupcakes

Fathers Day Cupcakes

The perfect easy-peasy Fathers Day cupcakes for the Worlds No.1 Dad!

Check out this fantastic recipe and Step by Step by our lovely guest blogger Victoria Threader from Victorious Cupcakes.

Fathers Day Cupcakes

 

Want to give them a go? Here’s the recipe and what you will need.

Ingredients

  • 150g caster sugar
  • 150g butter, at room temperature
  • 1tsp vanilla extract
  • 3 medium eggs
  • 130g self-raising flour
  • 20g cornflour
  • 2tbsp milk
  • For the buttercream
  • 100g butter, at room temperature
  • 250g icing sugar
  • ½tsp vanilla extract
  • 2tsp milk

To decorate

You will also need

Top Tip:

Victoria kneads gum tragacanth into ready-to-roll icing to give a firmer modelling icing. This is best done the night before icing the cakes, wrap it tightly in cling film and store in an airtight container. Use approximately 1tsp per 250g to get the correct ratio.

Method

Step 1: Preheat your oven to 160°C/320°F/Gas Mark 3. Line a 12-hole muffin tin with paper cases.

Step 2: Beat the sugar and butter with the vanilla extract until light and fluffy (about 5 mins). Add 1 egg, 1/3 of the flour and cornflour and 1/3 of the milk.

Step 3: Beat until just combined then repeat twice more until all the eggs, flour and milk have been added.

Step 4: Divide the batter between the 12 cases and bake for 20-25 mins.

Step 5: Cool in the tins for 10 minutes before transferring to a wire rack to cool.

Step 6: To make the buttercream, place the icing sugar, butter and vanilla extract in a large mixing bowl. Mix with an electric mixer for about 5 minutes until soft, smooth and creamy, adding a little milk only if the mixture is too stiff. Trim the tops off the cakes if necessary to level and spread over the buttercream making it as flat as possible.

Step 7: To decorate Fathers Day Cupcakes, knead a little blue food colouring into 200g of the white ready-to-roll icing.

Step 8: Using 20g of blue icing and 20g of white, divided each piece into 2 and roll into long thin sausages. Lay the 4 sausages side-by-side, alternating blue and white. Using a rolling pin roll over the white and blue sausages so they stick together making a ribbon. Cut the ribbon into 12 pieces and fold each piece in half to make a ‘v’ shape (these will be the ribbons on the rosette). Snip the ends and use a cocktail stick to curl the ends slightly. If you have a stitch effect tool you can emboss the sides but it’s not essential. Leave to dry on greaseproof paper.

Step 9: Roll the remaining white icing quite thinly (2mm) and cut 12 scalloped circles using the cutter and place on top of the iced cupcakes.

Step 10: With a brush of water, stick the ribbons to one edge of the scalloped circles

Step 11: Using the blue icing, roll to 2mm thick and cut out 12 wavy circles sticking them on top of the ribbon to hold it in place.

Step 12: Using the rest of the white icing cut 12 plain circles and stick them in the centre of the blue wavy circles.

Step 13: Using the remainder of the blue icing roll to 2mm thick and cut out the letters for your chosen message. Brush them with a drop of water to stick in place. For a ‘full stop’ just roll a tiny ball of blue fondant and stick in place with a brush of water.

You should now have 12 awesome Fathers Day cupcakes at your fingers!

We have loads more cool cakey supplies for Fathers Day available in our store HERE

If you liked our Fathers Day Cupcakes blog check out some of our other articles:

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Chocolate Giant Cupcake Recipe

 

 

Custard Cream Cheesecake

Custard Cream Cheesecake

No bake Custard Cream Cheesecake by She Who Bakes.

Custard Cream Cheesecake

“Everyone loves a Custard Cream! As a British classic biscuit, I wanted to combine it with a classic dessert – cheesecake!

With Custard Creams in the base, custard and cream in the filling and a spattering of Custard Creams on top, this is a perfect dessert will be a sure winner at picnics and BBQ’s this summer.” – Britt

Well that sounds great to us Britt! Cheesecake & Custard Creams! This definitely has to be a favourite for me!!

Here’s the Recipe

Custard Cream Cheesecake

For the base;

  • 300g Custard Creams
  • 150g melted butter

For the custard;

  • 284ml double cream
  • 350ml whole milk
  • 4 large egg yolks
  • 2 tablespoons cornflour
  • 100g caster sugar
  • 1tsp vanilla bean paste

For the rest of the filling;

  • 600g cream cheese
  • 100g icing sugar

Time: 20 minutes plus overnight chilling

Use an 8 inch tin with removable base and use cake release for easy release once set. If you don’t have any cake release brush with butter which will help release the biscuit base once set.

Custard Cream Cheesecake

Step 1: Crush 300g Custard Creams in a bowl with a rolling pin, or using a food processor.

Custard Cream Cheesecake

Step 2: Add in your melted butter and mix thoroughly.

Custard Cream Cheesecake

Step 3: Push this Custard Cream and butter mixture into the bottom of the tin. Pop this in the fridge for at least an hour.

Step 4: Meanwhile, heat your milk, cream and vanilla until it starts to bubble.

Step 5: Make your custard by splitting your eggs and putting four yolks in a bowl.

Custard Cream Cheesecake

Step 6: Whisk the egg yolks together with the caster sugar and cornflour.

Custard Cream Cheesecake

Step 7: Add your egg yolks, caster sugar and cornflour mix to your heated milk, cream and vanilla and mix well. Put back on a low heat until it has become a thick, tasty custard.

Custard Cream Cheesecake

Step 8: Once your custard has thickened, take it off the heat, put it in a separate bowl and leave to cool slightly.

Custard Cream Cheesecake

Step 9: While your custard is cooling, beat your cream cheese until it is soft.

Custard Cream Cheesecake

Step 10: Add your icing sugar to the cream cheese and whisk well.

Custard Cream Cheesecake

Step 11: Then add in your custard.

Custard Cream Cheesecake

Step 12: Mix it all together until you have a bowl of custardy, cream cheesy, sweet goodness.

Step 13: Pour this mixture over your chilled Custard Cream base.

Custard Cream Cheesecake

Step 14: Top with broken Custard Creams and chill overnight.

Once your cheesecake has set, take it out of the fridge about 10 minutes before you wish to cut it and serve.

Custard Cream Cheesecake
Custard Cream Cheesecake

Another lovely recipe by our guest blogger Britt from She Who Bakes.

If you liked this one…check these other blogs out!

Oreo Cupcake Recipe

Chocolate Orange Fudge Cake

Bourbon Biscuit Bakes

Chocolate Orange Fudge Cake

Chocolate Orange Fudge Cake Recipe

Chocolate Orange Fudge Cake By Britt ‘She Who Bakes’

Chocolate Orange Fudge Cake Recipe

  • Prep Time: 30 mins
  • Cooking Time: 45 mins
  • Baking Temp: 140°C

For the chocolate orange fudge cake:

  • 200g self raising flour
  • 150g unsalted butter
  • 100g dark brown sugar
  • 100g golden caster sugar
  • 50g cocoa powder
  • 100g dark chocolate
  • 50g golden syrup
  • Orange flavouring
  • Zest of two large oranges
  • 1 teaspoon bicarbonate of soda
  • 75ml sour cream
  • 3 eggs

For the orange buttercream:

For the ganache covering and topping:

  • 600g dark chocolate
  • 250ml double cream

One for the chocolate orange lovers! Rich chocolate fudge cake, sandwiched with sweet orange buttercream and covered in dark chocolate ganache.

This recipe makes one 7″ round cake. I have baked two cakes to get the show-stopper 10″ height by doubling the recipe and splitting between two 7″ round tins, however, this cake works really well as a single tier too.

Once baked, this cake will last 5-7 days. Although it didn’t last that long in my house! It was super tasty! Haha!

Also, by taking out the orange flavouring and zest, this recipe makes a fantastic dark chocolate fudge cake too! Two recipes in one!

Step 1: Mix together the butter, golden caster sugar, brown sugar and golden syrup.

Chocolate Orange Fudge Cake Recipe

Step 2: Add in your eggs.

Chocolate Orange Fudge Cake Recipe

Step 3: Then mix in your flour, cocoa powder and bicarbonate.

Chocolate Orange Fudge Cake Recipe

Step 4: Next, mix in your melted dark chocolate and sour cream.

Chocolate Orange Fudge Cake Recipe

Step 5: Finally, add in your orange zest and orange flavouring.

Chocolate Orange Fudge Cake Recipe

Step 6: Divide between two lined 7″ tins (or one if you’re doing a single tier) and bake at 140°C for 1 hour. Check to see if it is baked by seeing if a skewer into the middle comes out clean. If mixture is stuck to the skewer, bake for 10 minute intervals until done.

Chocolate Orange Fudge Cake Recipe

Step 7: Once baked, remove from the oven and leave in the tin for 10 minutes before turning out onto a flat surface (on top of a sheet of greaseproof paper) Leave to cool completely.

Chocolate Orange Fudge Cake Recipe

Step 8: To make the buttercream, whisk the butter for five minutes so it is aerated. It should be pale in colour and soft to touch.

Step 9: Then, add in your icing sugar one cup at a time, you may need to add a few splashes of milk to soften.

Step 10: Finally, add your orange colouring and flavouring to taste.

Step 11: Split your cakes using a cake leveller or knife. I’ve split each 7″ round cake into three sections.

Step 12: Then fill your cake with light and tasty orange buttercream.

Step 13: Stack your layers gently. Once stacked, pop in the fridge to set for half an hour. In this time, make your ganache.

Step 14: Make your chocolate ganache by putting the chocolate and cream into a bowl and microwaving in 30 second bursts, whisking furiously in between. Do this three times until it is nice and smooth. Then, leave to set. Once set, we can start to cover our cake. Using a palette knife, spread a thin layer of ganache over the outside of the cake.

Chocolate Orange Fudge Cake Recipe
Chocolate Orange Fudge Cake

Step 15: Either leave the ganache smooth, or you can texture your cake like I have by running the palette knife down the cake in one smooth motion, creating a ‘bark’ effect. Put this back in the fridge for a further 30 minutes.

Chocolate Orange Fudge Cake Recipe

Step 16: For the top of your cake, melt some of your ganache so it is easily spreadable. Then pour a small amount to the top of your cake and gently tease it to the edge. It should drip down naturally. Leave this to set completely, for speedy results, put it back in the fridge.

Chocolate Orange Fudge Cake

Step 17: While the cake is setting, break apart a Terry’s Chocolate Orange for decoration.

Step 18: To pipe rosettes, you will need your leftover buttercream from what we made earlier and a piping bag fit with a 2D nozzle.

Chocolate Orange Fudge Cake

Step 19: Piping from the inside out, create a rosette effect on the top of your cake. Finish with Terry’s Chocolate Orange segments and any other decorations you would like! I’ve used Orange Jelly Cubes and Orange Crunch from Scrumptious!

Chocolate Orange Fudge Cake

Thanks Britt for sharing your fantastic recipes as our Guest Blogger!

Give it a go…

Chocolate Orange Fudge Cake Recipe
Chocolate Orange Fudge Cake

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Easter Chick Cupcakes

Easter Chick Cupcakes

These Easter Chick Cupcakes are so adorable and easy to put together, follow our guest bloggers step by step below and learn exactly how to create these cute Spring themed cupcakes. Tutorial by Victorious Cupcakes.

Easter Chick Cupcakes

  • Serves:12  
  • Prep time:50 mins 
  • Cooking time: 30 mins 
  • Total time:1 hr 20 mins 
  • Skill level: Easy peasy 
  • Costs: Cheap as chips

Ingredients

  • 150g unsalted butter, room temperature
  • 150g caster sugar
  • 130g self-raising flour
  • 20g cornflour
  • 1 tsp vanilla extract
  • 2 tbsp milk, room temperature
  • 3 eggs

For the hatching chicks toppers:

  • 55g butter
  • 250g icing sugar
  • 1 tbsp milk
  • ½ tsp vanilla extract
  • 500g white fondant
  • Orange, black and yellow food colour pastes.  (Victoria used Sugarflair’s Tangerine/Apricot, Egg Yellow and Liquorice)

You will also need:

  • 7cm circular cookie cutter
  • Small daisy cutter
  • Small star cutter
  • Sharp knife
  • Small brush

Everything you will need to decorate the cupcakes can be found in our Easter Chick Cupcakes Collection.

Method

Step 1: Preheat your oven to 160°C/320°F/Gas Mark 3. Line a 12-hole muffin tin with cupcake cases.

Step 2: Using an electric mixer, beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).

Step 3: Add 1 egg, 1/3 of the flour and a splash of milk and beat with the electric mixer until just combined. Repeat until all the ingredients are combined.

Step 4: Divide the batter between the 12 cases (use an ice cream scoop to get even amounts) and bake for 20-25 minutes depending on your oven. Remove and cool in the tin for 10 minutes before moving to a wire cooling rack to cool completely

To make the buttercream icing

Step 1: Place the butter, icing sugar, vanilla and milk in a large bowl and mix using an electric whisk for about 5 minutes until smooth.

Step 2: When the cupcakes have cooled completely spread a little buttercream over the tops to make them smooth. Don’t spread right to the papers or the buttercream will spill over the sides.

To make the chicks

Step 1: Colour 350g of the fondant yellow (body), 50g orange (beak and legs), 10g black (eyes) and leave 90g white (shells and eyes).

Step 2: Roll the yellow fondant out to 1/4 inch thick. Cut 12 7cm circles and place over the top of the buttercream and smooth with your fingers.

Step 3: Make a tuft of hair for the hatched chicks using the daisy cutter.

To make the egg with legs:

Step 1: Roll the 90g of white fondant quite thinly to 1/8 inch thick and cut out a 7cm circle. Then using a small star cutter, cut 2 star shapes out at the bottom of the circle and stick the circle onto the yellow covered cupcakes to make the broken ‘shell’. Use a cocktail stick to create a cracking effect on the egg shells.

Step 2: Using the orange fondant, roll 2 sausage shapes for legs and cut 2 strips in one end for the feet.Texture the legs with a cocktail stick, and then stick them in the star shape with a brush of water.

To make the hatching shell

Step 1: Roll out the white fondant to 1/8 inch thick and cut out a 7cm circle, then cut the circle in half. Using a sharp knife, cut triangle-shaped pieces out of the cut edge and, with a brush of water, stick to the yellow topped cupcakes.

To make the beak

Step 1: Roll the orange fondant and cut 12 small squares for the beaks.

Step 2: Using a cocktail stick, press diagonally from one corner to the other to make a line, being careful not to go all the way through. Stick the beaks on with a brush of water.

To make the eyes

Step 1: Roll small balls of white a press flat into a circle shape, then repeat with the black fondant making them slightly smaller. Stick them just above the beaks with a brush of water.

Tell us what you think of this Easter Chick Cupcakes Tutorial in our comments below and if you enjoyed reading it please share it with your friends 🙂