Before I begin, I want to congratulate Lori Stilger who’s name was selected as the winner of the Nambe Morphik Two Tiered Server. Lori, please contact me within 72 hours to claim your prize.
You may not have won this giveaway, but don’t fret, I’m currently hosting another one. Click here to enter for your chance to win a gift certificate to buy baking supplies from Smidge ‘n Pinch.
My life has been spent in the suburbs where the only animals you tend to see roaming around in backyards are cats, dogs, squirrels, rabbits, chipmunks, and the occasional raccoon. When I was young, my mom would take us out to a local farm to get fresh eggs and I especially loved visiting in the spring when I could see all the new born chicks.
Those adorable baby chickens have inspired me to make lots of chocolate chicks over the years. My customers love them and my most popular Easter lollipop (second from left) inspired me to create the Rice Krispies Treat Chick Pops (pictured in the center) that I shared with you last year.
This past Valentine’s Day, I created and shared with you my Warm Fuzzy Cake Balls. As I was making them, I knew they could easily be transformed into other creatures including fuzzy little Easter chicks. All I had to do to make the change was to color the coconut yellow, create a beak and feet using orange candy coating. They are so easy to make and I think they turned out so cute. There really are so many possibilities with these fuzzy cake balls, and I’m sure I’ll be sharing more ideas in the future. If you’d like to make these but don’t like coconut, you can use shaved colored candy coating like I did when I made the Pink Fuzzy Slipper Cookies (tutorial here.)
Coconut Chick Cake Balls (makes 40 chicks)
24 ounces melted white confectionery coating/candy melts
orange candy coloring (not liquid)
Coconut Covered Cake Balls
1 baked cake, any flavor
1/4 cup – 1/2 cup white frosting
4 cups shredded coconut
yellow liquid food coloring
80 candy eyes
mixing bowl and spoon or a stand mixer or food processor
disposable pastry bag, zip top bag, or a squeeze bottle fitted with a small round pastry tip
zip top bags used to color your coconut
optional: #18 mini ice cream scoop (a heaping tablespoon)
fork or chocolate dipping fork
Color about 1/3 cup of the melted white confectionery coating using orange candy coloring. Fill a squeeze bottle fitted with a small round pastry tip (#3,4, or 5) or fill a disposable pastry bag either fitted with a tip or just snip off the end leaving a small opening or fill a zip top bag and snip off one tip. Line a baking sheet with a piece of parchment paper. Pipe out 80 chick feet and 40 beaks as pictured above. Freeze or refrigerate for 3-5 minutes just until the pieces harden.