So there we were, surveying the garden and trying to decide where to locate the various bits of hideous plastic play equipment we’ve acquired since H was born, when I decided to seize the moment. ‘Where are we going to put the chicken run?’ I asked, casually, when my husband appeared to be distracted and only half-listening.  Immediately he sprung to attention and fixed me with a steady stare; ‘Chickens???’.  Sigh.  I have long maintained a mild obsession with acquiring some chickens and creating a pseudo-rural idyll where they can peck contentedly around the yard.  The trouble is that whilst I am imagining ambling down the lawn daily to collect a handful of gorgeous, still-warm eggs, my husband is quite rightly imagining that the clearing out of hen poo and the collecting of various tragic hen body parts tossed around by the local foxes will fall to him, and is thus far from keen.

Until the day that our visions collide, therefore, I will stick to making chicks the easy way, predominantly with fondant icing.  With the holiday weekend almost upon us and lots of family to visit, Harry and I set about making these freshly hatched cupcakes today, and are mightily chuffed with the result, despite the jaunty angles and tendency to wobble. Recipe and tips below for those with the time and inclination for a bit of sculpture; anyone who has ever mastered Play-Doh will find this a doodle…

Baking and Making:

  • Set the oven to 170 degrees and make your cakes; I use the Hummingbird Bakery vanilla cupcake recipe which we adore and manages to compensate for my culinary inadequacies every time, producing scrummy cakes… but any one will do.
  • Begin work on the chicks… start by rolling out balls of yellow fondant (either pre-bought or home-coloured)

  • Decorate the heads with stars of white royal icing (for shells), and more for eyes.  I added a dab of red colouring for that newborn glow, and snipped tiny candy hearts in half for the beaks

  • Whilst the chick heads are drying out a little and the cakes are in the oven, have a general clear up; enlist help to ensure all the residual cake mixture is scraped cleanly out of the bowl….

  • Place a disk of your yellow fondant on each cupcake, flattening the edges to avoid ridges.
  • Add a larger white fondant disk to cover the cake, having first cut out a star shape in the middle
  • Secure your chick head in the middle of each cake using edible glue, apricot jam or glaze. Don’t do what I once did and use a cocktail stick, unless a visit to the hospital emergency room is on your schedule.

  • Tada!! Job done.  Eat all of the leftover cake bits and icing. Feel a bit sick and have a lie down.

For any that survive the initial family tasting session, they also look good as gifts…I used a bit of fusilli to imitate straw (below) and Harry will be giving this one to his Granddad tomorrow…