I made this Hen Cake recently for a friend of mine that was having a hen’s night. I am quite new to cake decorating, but thought I would give making a hen cake a go! And I was very pleased with the results!
I used the Australian Women’s Weekly Birthday Cake Book duck cake as a guide. Along with this and some research on the internet, and with the help of my lovely and patient partner, I was able to create this amazing cake!
I thought the idea of making a lemon chicken was quite fitting! I made 1 1/2 batches of the cake recipe. This allowed for a small square tin as well as a very large and deep round tin. The cake yield was pretty huge! But, the best thing about it was that it stayed really moist and was delicious! I kept the cake in the fridge overnight to maintain the moisture before cutting and decorating it the following afternoon.
The following day, I cut the round cake in half down the middle. After that we shaped and cut the cake according to one side of a chicken body (as in its profile. I stuck these two cut outs together with lemon butter icing that had a little bit of yellow food colouring. Once that was good and stuck, I was able to use the lemon butter icing over the entire cake. We then cut out some wing shapes, iced those, and stuck them on to the sides of the cake, with the help of a few toothpicks. I left it to sit in the fridge over night.
The next day, I made a few different coloured lemon butter icings and used a piping attachment to do these colours one at a time with a feathered and textured look.
The final touches were the facial features. Using much thicker butter cream icing and red food colouring I shaped the wattle and the comb. With licorice I cut small round, beady eyes. And with two perfectly shaped corn chips I was able to make the beak.