Freshly hatched! These sweet Easter chicken mini cakes are almost too cute to eat. Inspired by the Danish cult classic 'Kajkage' – a beloved treat made of fluffy sponge and creamy filling – these chicks are tucked under a yellow marzipan coat. 100% vegan, of course!
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Step 1/8
Knead the turmeric powder into two-thirds of the marzipan until evenly yellow. Use the freeze-dried raspberry powder to color the remaining third pink and set both aside.
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Step 2/8
Cut small round shapes out of your cake base.
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Step 3/8
Whip the vegan cream until stiff and fill into a piping bag.
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Step 4/8
Place a small dollop of raspberry jam in the center of each cake circle. Pipe a bit of whipped cream onto the raspberry dot until it is completely covered.
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Step 5/8
Roll out the yellow marzipan and cut into medium-sized circles large enough to fully cover the mini cakes.
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Step 6/8
Gently cover each mini cake with a yellow marzipan circle. Use the remaining yellow marzipan to shape and attach little wings.
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Step 7/8
hape small bird beaks from the pink marzipan and place them onto the mini cakes. Press two black sesame seeds into each chick to create the eyes.
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Step 8/8
Optionally arrange the Easter chicks on a bed of "matcha grass" (shredded coconut mixed with matcha powder) or alongside chocolate-covered raspberries and enjoy!
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Artemis Chodzinski
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