No bake Easter chick cakes

Makes 10


350g plain sponge

150g cream cheese

dash vanilla extract

500g white chocolate

1/2 tsp yellow food colouring paste

50g dark chocolate

20g orange fondant icing


  1. In a mixing bowl, break up the sponge to a fine crumb.
  2. Add the cream cheese and vanilla and mix to form a soft ball
  3. Divide the mixture into 10 equal sized balls and roll into an oblong shape and place on a tray and chill for 30 minutes.
  4. While these are chilling, melt your white chocolate and add the yellow food colouring paste and mix, take off the heat and allow to cool slightly.
  5. Using a kitchen fork, dip the chilled cake into the chocolate tapping to remove the excess and position sitting upright on a lined tray.
  6. To finish decorating, add a wing on either side with the white chocolate.
  7. Use two small dots of the melted dark chocolate to resemble eyes.
  8. Taking the orange fondant icing and cut out tiny feet, a beak and a comb for the top of the chicks head. Use the white chocolate as glue to adhere these on.
  9. These can be made in advance and kept in the fridge until needed. There also great fun to make with the kids over the Easter break

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