This week I’m making a chicken birthday cake to continue my animal cake series!
Easter is just around the corner and it’s finally starting to feel like spring, so I figured a little spring chicken cake was fitting.
Making the Face for this Little Chicken Cake
While I’m always team buttercream, there are some situations where using a bit of fondant just makes sense.
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We’ve already put so much energy into making the cake layers and buttercream from scratch, a tiny but of fondant never hurt anyone.
I used a little bit of black, orange, red and white fondant to make the eyes, beak, comb, and feet for this chicken bear.
Small circle cutters help you to get the shape of the eyes and ears just right, and I love the adorable expression they give this cake. I free-handed the beak, feet and comb and used a small sharp knife to cut them.
Substitutions and Swaps – Fluffy Coconut Cake Layers
This chicken birthday cake uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.
Below are some swaps and substitutions that can be made in this cake recipe.
Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt! You can also use vegan butter in its place.Granulated Sugar– I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.Sour Cream– You can use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.Vegetable Oil – Any flavorless oil would work great in this recipe, like canola or sunflower.Coconut Extract – This is totally optional and can be omitted if you don’t like the flavor.
Substitutions and Swaps – Coconut Buttercream Frosting
Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!Heavy Cream– Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.Coconut Extract – This is optional and can be omitted if you don’t like the flavor.
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Tips for Making the Best Chicken Cake
Ingredients at room tempmix together better. Set out any cold ingredients ahead of time.Trim your top cake layers before stacking and frosting them! It makes it so much easier to get the shape of this chicken cake just right.Chill your cake layers in the freezer for about 20 minutes before assemblingthe cake. This makes it easier to stack and frost.Place your cake in a rimmed baking sheet before adding the coconut to minimize the cleanup after.
Making this Chicken Birthday Cake in Advance & Storage Tips
Make yourcake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make your frosting ahead of time too or save any leftover frosting.It can be stored in an airtight container in thefridge for up to a month. Or store it in the freezer for up to 3 months! Be sure to give it a good stir once it thaws to get the consistency smooth again.
Afrosted cake can last in the fridge for up to a week. The buttercream locks in all the moisture, keeping the cake fresh and delicious.
If you cut into the cake and have leftovers,use any remaining frosting to cover the cut section to keep it moist. It can be stored in the fridge like this for up to a week.
Let Me Know What You Think!
If you make this chicken birthday cake, I’d love to hear what you think of it! Let me know by leaving a rating below.
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