Chirpy Chick Cakes - step-by-step recipe

Heat your oven to 190°C, 375°F, gas mark 5 before you start.

The cakes need to be stored in an airtight container and eaten within three days.

Step 1

Sift the flour through a seive into a bowl. Break the egg into a cup, then add it to the flour. Add the sugar and margarine.

Step 2

Beat the mixture firmly with a wooden spoon, until it is light and fluffy. Put eight paper cases in the baking tray.

Step 3

Using a teaspoon, half fill each paper case with the mixture. Then, bake the cakes in the oven for 18-20 minutes.

Step 4

Take the cakes out of the oven. After a few minutes, lift them out of the baking tray and put them on a rack to cool.

Step 5

For the icing, put the butter into a bowl. Beat it with a wooden spoon until it is creamy.Then, stir in half of the icing sugar.

Step 6

Add the lemon juice, yellow food coloring and the rest of the icing sugar. Mix everything together well.

Step 7

Using a blunt knife, cover the top of each cake with buttericing. Then, use a fork to make the icing look feathery.

Step 8

Press two round sweets onto each cake for the eyes. Then, cut eight jelly diamonds or slices in half for the beaks.

Step 9

Press two halves into the icing on each cake, to make a beak. Make the pointed ends of the halves stick up a little.

Recipe taken from Usborne’s Easter Cooking, £4.99 (ISBN: 9781409545880)