You will need:

Edibles:

Equipment:

• Couture white sugar paste 750g
• 6” rectangle cake (filled and ganashed)
• Saracino milk chocolate modelling paste 400g
• Saracino white chocolate modelling paste 500g (50g coloured red, 100g coloured orange, 100g coloured pink, 100g coloured green, 100g coloured blue, 25g coloured white 25g coloured black)
• Saracino coco butter
• Saracino food colour dust red
• Saracino food colour dust green
• Saracino food colour dust blue
• Saracino food colour dust pink
• Saracino food colour dust orange
• Saracino food colour dust white
• Saracino food colour dust black
• Magic colours airbrush liquid yellow
• Magic colours airbrush liquid brown

• Rolling pin
• Rectangle 10x12” drum
• Knife
• Large cell buds
• Wooden skewer
• 3” polystyrene ball
• Airbrush
• Paintbrush No 1
• Pastel blue ribbon

1

Roll out some white sugar paste to a thickness of 3mm, lay over your pre-filled and ganashed cake, smooth down the sides with the palms of your hands, trim any excess from round the bottom then smooth around the sides with some flexi smoothers.

2

Use the knife to score the paste with horizontal lines to create texture and the illusion of straw , make as many cuts and scratches as possible.

3

Repeat the same process with the sugar paste covered drum, score lines in every direction just be careful not to cut all the way through.

4

Fill the airbrush cup half way and position the gun between 6 and 8” away from the cake and begin to spray a layer of yellow all over the hay bale, be sure to get into all the grooves you made earlier.

5

Swap the colour for brown and use it to highlight the edges of the cake and create depth, then repeat for the drum too.

6

Roll out two long thin strips of black modelling chocolate to make the string to hold the hay together and wrap it at either end of the cake pressing down to secure it.

7

Take the polystyrene ball and warm up the same size ball of chocolate modelling paste between your hands, when pliable, push the polystyrene ball in to the chocolate so it becomes encased inside and then smooth the finish gently shaping either end in to a peak to make the chickens head and tail.

8

Push one lolly pop stick in to the bottom of the chicken’s body then twist a sausage of orange chocolate on to the stick, roll it out a little thinner for the chickens leg then texturize it with a dresdon tool, repeat for the other leg.

9

Roll 8 small balls of orange chocolate in to sausage shapes that taper at the end and one by one add them to the bottom of each leg, blend together, 3 at the front and 1 at the back.

10

To make the beak, roll a sausage shape that tapers at both ends and flatten out the centre so the paste looks like a chunky triangle.

11

Place the top lip on the face tweaking the ends to give shape to the beak.

12

Repeat the same process for the bottom part of the beak.

13

To add some character, roll a small sausage of milk chocolate tapered on both ends and sit it under the beak as a double chin, blend in to get rid of any further lines.

14

Take the thinner part of the dresdon tool and draw feathers all the way down and around the chickens body

15

Flatten two balls of milk chocolate into oval shapes for the arms/wings and draw a few lines on the bottom edge to give texture.

16

Position on either side of the body but only attaching the top and the bottom of the wing to allow the centre to sit away from the body, like when you put your hands on your hips.

17

Roll 5 tapered sausage shapes in red.

18

Place two under the beak , pressing to secure so they sit on top of the double chin.

19

Then place the other 3 on top of the head.

20

Roll 2 small ovals out of white chocolate one bigger than the other and position above the beak quite close together.

21

Add two dots of black chocolate and another white dot to the larger of the 2 eyes then add some eyebrows with one sitting high on the face to make the chicken look confused as to why she is laying patterned eggs.

22

Secure the cake to the centre of the drum with a little royal icing.

23

Sit the chicken off centre on the hay bale.

24

Cover the cell buds in balls of coloured chocolate by pushing the cell buds into the chocolate and blending together.

25

Melt the coco butter and colour it with dust and begin to paint patterns on the eggs with the thin paintbrush.

26

Do this to every egg giving each one a slightly different design.

27

Allow to dry then secure them to the hay bail and around the board and most importantly under the chickens bum.