Make Sweet Little Chicks for Your Easter Cupcakes
Since spring has sprung and it can only mean that Easter is just around the corner! Learn how to make Easter cupcakes with this chick basket fondant tutorial to accentuate your springtime cupcakes and other decorated treats.
Stop the hunt! This spring chick basket fondant tutorial will put the perfect spring in your step when making Easter cupcakes!
- Yellow, orange, green, white and black fondant
- Water/edible glue and brush
- Fondant rolling pin with 1/8″ guide rings
- 1/4″ wooden dowels
- Round decorating tips #3 and #12
- Round 2 1/4″ scalloped circle cutter
- Knife tool
- Large ball tool
- White soft gel paste/toothpick
Roll yellow fondant into a ball (approximately 1 1/4″).
Using the large ball tool, begin to make an indentation in the center of the ball and twist it around to make the opening larger.
Tip: Use some vegetable shortening to soften the fondant when making the opening for the basket. Adjust the size and shape of the basket as necessary when forming it. This is a great tip to keep in mind when you’re learning how to work with fondant.
Roll another piece of yellow fondant into a ball (approximately 1/2″) to form the chick’s head.
Roll out orange fondant 1/4″ thick with the rolling pin and wooden dowels. Punch out five circles with round decorating tip #12.
Combine two of the small orange circles and roll them into one ball. Then, shape it into a teardrop shape with your fingers.
With the knife cutter, make two indentations at the top of the larger end of the teardrop shape to create the chick’s foot. Repeat this step for the second foot.
Form the feet around the front of the chick’s body and glue them in place.
With the last orange circle, roll it into a cone shape, then use the knife tool to indent it from side to side to create the beak.
Glue the beak to the chick’s head and glue the head to the top front of the basket.
Roll out yellow fondant 1/4″ thick with the rolling pin and wooden dowels as guides. Cut out four circles with round decorating tip #12.
Combine two yellow circles and roll them into a ball, then into a longer teardrop shape.
Pinch the pointed end of the teardrop and point it upwards.
Use the knife tool to make two diagonal indentations vertically to create the wing. Repeat this step to make the second wing, then glue them in place on each side of the basket/body.
Roll out black fondant 1/8″ thick with the rolling pin and guide rings and cut out two small circles with round tip #3.
Roll the circles into balls with your fingers, then flatten them out just a bit and glue them in place for the chick’s eyes.
Dip a toothpick in white soft gel paste and dab little white dots on the chick’s eyes to add some glimmer!
Roll out two pieces of orange fondant onto your work surface. Pinch two ends together, then begin twisting the two pieces together by putting one piece over the other to create the handle.
Once twisted, trim the handle to size by measuring it over the basket, then flatten the two ends to be inserted and glued to the inner sides of the chick basket.
Allow the handle to dry sufficiently enough to be held up independently, then adhere the two sides.
Roll out green fondant 1/8″ thick with the rolling pin and guide rings. Punch out a circle with the 2 1/4″ round scalloped cutter.
Use round decorating tip #3 to make little indentations around the perimeter of the green scalloped fondant for extra adornment.
Roll white fondant into little balls, then into three-dimensional teardrop shapes. Use your fingers to pat down the top and sides to create the eggs.
Place the eggs in the basket and glue them in place.
Glue the chick basket to the green fondant topper and allow it to dry thoroughly.