Baby Chick Cake Recipes

BABY CHICK CUPCAKE CAKE

Steps:

• Combine lemon cake mix with lemon pudding mix, sour cream, eggs, water, and vegetable oil.
• Beat, using an electric mixer, on low speed for 30 seconds then increase the speed to medium and beat for 2 minutes.
• Spoon into 24 cupcake liners.
• Bake for 18-20 minutes until the cupcake springs back when your press the center with your finger.
• Cool completely.
• Beat the softened butter until light and fluffy.
• Add the freshly squeezed lemon juice, lemon zest, and 2 cups of powdered sugar and beat just to combine.
• Add the remaining 2 1/2 cups of powdered sugar and beat until light and fluffy, about a minute.
• Remove 1 cup of the frosting then color the remaining frosting using yellow food coloring.
• Leave about 1/3 cup of the frosting white.
• Color 1/2 cup of the frosting orange.
• Color the remaining tablespoons of frosting black.
• Arrange 21 of the cupcakes in an oval on a cake board or serving platter.
• Fill the gaps in your cupcake cake using pieces of the rice krispie treats.
• Fit 4 pastry bags with star tips. Fill one bag with yellow frosting, one with white, one with orange, and one with black.
• Pipe two circles of black frosting for the chick's pupils then surround those with white frosting. Add a white highlight in each pupil.
• Add a beak under the eyes.
• Then pipe yellow frosting over the rest of the cake.
• Pipe on two feet using orange frosting.
• Serve and enjoy!

BABYCAKES

Steps:

• For the Cupcakes: Preheat the oven to 350 degrees F.
• In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
• Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
• For the Frosting: In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
• Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

BABY CHICK CAKE

Steps:

• Prepare cake batter as directed on package; blend in dry pudding mix. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans; cool cakes completely.
• Cut cake layers as shown in diagram 1. Arrange on tray or large platter as shown in diagram 2.
• Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar until well blended; frost cake.
• Mix food coloring and water; toss with half the coconut until evenly tinted. Sprinkle over chick. Sprinkle remaining untinted coconut over egg. Add decorations to resemble photo.

MAMA AND BABY CHICK CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place regular-size paper baking cup in each of 12 regular-size muffin cups and mini paper baking cup in each of 24 mini muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups, filling each about two-thirds full.
• Bake mini cupcakes 12 to 17 minutes, regular-size cupcakes 24 to 29 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• Tint lemon frosting with 3 to 5 drops yellow food color. Frost mini cupcakes with lemon frosting and regular cupcakes with vanilla frosting.
• To decorate, place 2 chocolate chips, tip side down, on each cupcake for eyes, using regular chips for regular cupcakes and miniature chips for mini cupcakes. Using kitchen scissors, cut gummy candies into triangles. Place 1 triangle on each cupcake for beak. For wings, place 2 triangles on each mini cupcake and 4 triangles on each regular cupcake.