I like cooking and I’ve been known to bake a cake or two in my time, but I’ve never really got my head around decorating cakes. It’s partly because I’m very clumsy.
On Wednesday night, I joined a lovely bunch of ladies at Cottonpollis WI decorating chocolate eggs as rabbits, chicks, swans and all sorts – it was so easy to do so I thought I’d share with you what we did. It’s wet here today so no gardening today.
And in the best Blue Peter tradition, here’s one I prepared earlier…
This was the first time I’d done any piping ever. He looks a bit ‘max wall’ – my chap was very impressed though and I’m not sure he’ll last to Easter Sunday.
What you need:
- A solid filled mini egg – like a cream egg
- Small amount of chocolate (melted in the microwave for about 15 secs) in a ramekin
- Some almond paste (or marzipan for yellow) – you can get this on the internet or cake decorating shops.
- food colouring for red (for nose), green ( foliage), orange (for carrot) – mix in separate bowls following the instructions.
- Piping bags made of grease proof paper – wrapped over and cut small hole in end
- Icing paste (one black and one white in the bags) from icing sugar – you also buy it ready made and make the piping bags before you start – video
- Sugar paste props – flowers etc – again you can get these from cake decorating shops or internet
- Sharp knife
- Small fork
- Spoon for smearing chocolate
- A cocktail stick
- Small cake platters
- Small display bag and some ribbon
Instructions (see pictures)
- Take a ball of cream almond paste (about 2/3 size of the egg)
- Cut it in half (one half will be the head)
- Cut the other half in half again – so that two feet are a quarter of original ball and two arms are another quarter of the first ball.
- Roll out two feet and stick to the small cake platters with a blob of warm chocolate – use fork or cocktail stick to mark toes.
- Blob more warm chocolate between the feet and place the egg carefully in the middle – make sure it’s not leaning.
- Use the other quarter and roll out two arms – make sure they’re the same length and dab chocolate on the inside of arms and stick to the egg. Use cocktail stick to mark paws.
- Take the other half the cream almond ball and roll into a ball – cut half way down into ball and pull two half apart – mould these carefully into ears and make face a bit more pointy– mine are quite thick cos I was worried head would fall off
- use a cocktail stick to make eyes and nose
- Dab warm chocolate on top of egg between top of arms and place head carefully in middle – press down so it sticks.
- Roll a small ball of red almond paste for the nose – stick in the a small blob of red almond paste with the piping bag.
- Hold the piping bag with between hand and thumb with thumb at rolled over end – press down firmly from top end towards thin/hole end and take it SLOWLY. Dab on white eye balls and then back spot for pupils.
- Orange almond paste roll into a cone for a carrot and three tiny green leaves – stick them all on with warm chocolate.
- Stand back and admire your efforts
- Gift wrapping – carefully put the rabbit in the bag and tie a ribbon – Ask an adult if you’re clumsy like me.
I was feeling brave so I decided to do another one – a duck….
He didn’t survive the zombie apocalypse – did you miss that last night?
Many thanks to Deb who demonstrated what to do and came round and helped everyone out. I think you can hire her to come to your group too, I’m finding out.
We all had a great time and there are more pictures of our efforts – www.facebook.com/cottonopolisWI I’ll persevere with piping too. I doubt I’ll get less clumsy though. There’s many opportunities to try new things with the WI – not about jam and Jerusalem. I’ll tell you more about Women’s Institute another time – inspiring women!
Are you making anything this weekend? Do let me know…