Easter Chick Cake Topper Tutorial

The little chick is so cute! Be inspired by Agnes' (Crumb Avenue) tutorial

The little chick is so cute! Be inspired by Agnes' (Crumb Avenue) tutorial

Easter Chick Cake Topper Tutorial

Equipment
  • Scalpel
  • Ball tool (12 mm) - Dresden tool
  • Round cutter or piping nozzle (5 mm)
  • Small rolling pin
  • Cocktail sticks (a few bunched up with a rubber band + 4 separate ones) - Wooden skewer
  • 2 styrofoam balls (5 cm and 4.5 cm)
  • 5 inch cake board
  • Foam pad
Edibles
  • 60 g green sugarpaste
  • 95 g white 50/50 FP/SP mix* with CMC** - 84 g yellow 50/50 FP/SP mix with CMC5 g orange flower paste
  • 1 g white flower paste
  • 7 mm ball of black flower paste
  • edible glue
* 50/50 FP/SP mix = same amount of flower paste and sugarpaste mixed together ** keep on adding the CMC powder until the paste thickens and holds the shape well Method

Step 1

Insert the cocktail sticks into the styrofoam balls and cover them with cling film.

 

Step 2

Form a 35 g ball of white 50/50 FP/SP mix with. Flatten it slightly.

 

Step 3

Create a dome as shown in the photo.

 

Step 4

Place the dome on the smaller ball and press it down. If the ball is sticking to the cling film apply some corn flower on the underside of the dome.

 

Step 5

Press and smooth the edges to thin them.

 

Step 6

Position the ball on an edge of a cake dummy and use a sharp, clean scalpel to make cuts as shown in the photo.

 

Step 7

Repeat the previous steps for the second larger ball (but use a 55 g ball of white 50/50 FP/SP mix). Leave the smaller egg shell on the ball to dry. You can take the bigger one off once it holds its shape.

 

Step 8

Cover the cake board with green sugar paste. Use cocktail sticks to texture it (as if you would like to pull out/pull up some sugarpaste).

 

Step 9

Use a skewer to make two holes for the legs in the bottom egg shell.

 

Step 10

Roll a 20 g ball of yellow 50/50 FP/SP mix. Form a teardrop shape.

 

Step 11

Stick the bigger shell to the cake board. Press it down slightly (press the middle not the sides). Stick the body inside the shell. Apply a small amount of glue on a cocktail stick and insert it as shown in the photo, all the way down.

 

Step 12

For the legs you will need two 2.5 cm long cocktail stick pieces. Apply a small amount of glue on the cocktail stick piece. Take off the excess. Roll a 5 mm ball of orange flower paste. Place it in the middle of the cocktail stick piece and roll it on your hand or on the board. Use a scalpel to trim the ends (length of leg - 12 mm). Repeat this step for the second piece.

 

Step 13

Roll two 2 g balls of orange flower paste. Form two teardrop shapes. Flatten them and cut out the feet as shown in the photo.

 

Step 14

To round the toes roll them between your fingers as shown in the photo.

 

Step 15

Use a flat end of the cocktail stick to make an indentation. You don't want the cocktail stick to poke through the foot.

 

Step 16

Check if the sticking out ends of the cocktail sticks are not too long. If there's need, trim them. Insert the legs into the holes (press the end rather than hold by the sides). Apply a small amount of glue on the ends and attach the feet.

 

Step 17

Roll a 60 g ball of yellow 50/50 FP/SP mix. Form a round-ish egg shape and flatten it. Use a ball tool to make indentations for the eyes. Roll two 7 mm balls of white flower paste (size depends on the depth of the indentation: check size before applying glue). Stick them in the indentations. Roll out a bit of black flower paste very thin. Flip it to the other side for 2-3 mins. Flip it back to the other side. Cut out two 5 mm circles and stick them on the eyes.

 

Step 18

Roll a 3 mm ball of black flower paste. Roll a thin, narrowing towards both ends sausage. Cut it in half. Stick those both halves as eyebrows. Roll two balls of orange flower paste - 4 mm and 2 mm. Use both index fingers and thumbs to pinch and press the bigger ball to the board to create a diamond shape. Flatten its bottom to create a triangle-ish shape. Next stick the smaller ball to the bottom of the triangle and once again use both index fingers and thumbs to pinch and press the beak to the board to create a diamond shape. Stick the beak to the head.

 

Step 19

Stick the head to the body and the smaller egg shell to the head. Roll 2 g yellow balls. Form teardrop shapes. Use a dresden tool to make marks on the wings.

 

Step 20

Roll out the remaining white 50/50 FP/SP mix to about 3 mm thick. Use a scalpel to cut out random shape shell bits. Place them on a foam pad and use a ball tool to cop the shells slightly. Stick them around the board.

 

Step 21

 

You can dust the edges of the egg shells slightly to bring them out. Use the flat side of the brush and brown or grey dust.

Tutorial by Agnes Jagiello – Crumb Avenue 

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