Chicken Cake
What I love about this cake is how simple it is to put together. You can make everything from scratch or you can buy cake mixes and a tub of frosting.
Yield: 6
Cost: $10
Equipment
- 6" cake pans
Materials
- 3 6" round cakes
- frosting
- starburst candies
- 1 large black jelly bean
- 2-3 cups shredded coconut
Instructions
- You can easily make 3 (6″) cakes out of two boxed cake mixes. I filled the pan with about 1 1/2 cups of cake batter.
- Level off two of the cakes, but leave the 3rd as is. Then stack them, frost them, and shave the top to have a bit more of a dome shape.
- Cover the entire cake with frosting then cover in coconut. Reserve some of the coconut to toast and use for straw in a later step.
- Cut a jelly bean in half, placed a toothpick in the back of each section, and place it on the cake for the chicken’s eyes. If you can’t find a jelly bean you can use milk duds, chocolate-covered peanuts or M&Ms.
- Unwrap Starburst candies and warm them in your hand.
- Cut one in the shape of a triangle for a beak. Press a toothpick into the back and stick the beak onto the cake.
- Press a few of them together to make a rectangle. Use a cookie cutter or knife to shape into feet and a comb. (Watch my video to see how I did this) Use a toothpick to attach the comb and feet to the cake.
- Heat oven to 400 degrees. Add a cup of coconut to a baking sheet and bake until coconut is golden. Watch carefully because when it starts to brown it can burn easily.
- Add toasted coconut to the base of the cake to look like hay.
