Creme Egg Easter Chicks

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I’ve wanted to write a tutorial for How to make Cadbury’s Creme Egg Easter Chicks for ages now. I know a lot of people over the years have enjoyed making my Peppa Pig Cake Topper and Gruffalo Cake Topper so thought I would do an Easter treat. Of course, these don’t have to be used just as cake toppers. They make fantastic edible gifts, wrapped in cellophane.

I’m going retro this Easter with my Easter Chicks. I did this design about 8 years ago and they sold like hot chicks. They were everywhere – up the stairs, on window sills, every surface. I’ll even admit to having the odd conversation with some of them – they were definitely part of the family.

A lot of people make creme egg covers as egg cosies using yarn, but I like the thought of completely edible easter egg chicks as Easter gifts. The lovely happy spring colours also make wonderful place settings if you are having people round for Easter lunch.

Why you will love these edible Easter Creme Egg Chicks

• They take around 30 minutes to 1 hour to make at first but as you get used to making them, they definitely speed up.
• If you are making a few chicks at once, it is much quicker to do batches of each stage. For example, I usually do 10 boards at a time then move onto sticking the eggs onto the board.
• You can play around with the designs – I have included a tuxedo chick and a flower chick.
• Most of the Creme Egg Easter Chicks you see are more of a chick easter egg cover following a crochet pattern – I wanted to create something that is fully edible (Although I do get a lot of people saying these are too cute to eat!)

Ingredients needed for making a sugar Easter Chick

Chocolate Egg

Please see below for which type of chocolate easter eggs are best to use.

Milk Chocolate

For melting to stick the egg onto the cake card. This does not have to be cooking chocolate – just anything that can be melted. If you are using a milk chocolate egg, it is best to use melted milk chocolate and the same if you use a dark chocolate or white chocolate egg. You can even use milk chocolate buttons if you have these handy.

Coloured Fondant

You can either buy ready coloured or colour your own fondant. It is obviously a lot quicker to buy ready made coloured fondant but a lot cheaper if you already own the gel icing colours and colour your own.

I can just about squeeze 3 Easter chicks out of one of these 250g packets of yellow fondant.

You do not need to use flower paste for anything in this recipe as there is nothing that needs to be that finely cut out.

Cake Pens

These edible black marker pens are used for drawing on the eyelashes on the chick but if you have black icing gel colour, a really fine paintbrush and a steady hand, you can use this method instead.

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Equipment needed for making a sugar Easter Chick

At first glance, it can seem like quite a bit of equipment is needed but most of these are available in standard kitchens/homes.

Paintbrush

Does not have to be a specialist paintbrush. Just a cheap one from any shop. Make sure to sterilise it before using on food. This is for applying the sugar glue.

Sugar Glue

This is an edible glue that is taste free. I use an easy and cheap recipe for sugar glue using Tylo Powder.

Sharp Pallet Knife and Medium Pallet Knife

If you don’t have these, just use a kitchen knife. The small pallet knife is really handy for picking up tiny pieces of fondant and controlling them when applying – i.e. when sticking eyes onto the head. The larger pallet knife is useful for picking up larger pieces i.e. When cutting out the grass for on the cake board or the chick’s yellow ‘feathers’.

4″ Cake Card

I use 2 of these 4 inch cake cards/thin cake boards – One for displaying the chick on and one for actually working on – like placing cut out flowers and making the feet. They are super cheap and often available in packs of 10.

Cocktail Sticks

I use them for colouring fondant and picking up tiny bits of fondant i.e. the buttons on the tuxedo chick when my fingers are too fat. If you don’t have any cocktail sticks, you can break up uncooked spaghetti and use this instead.

Blossom Flower Cutters

These are some of the first cutters I bought when starting sugarcraft and have come in so handy over the years. These blossom cutters tend to come in packs of 4 different sizes.

Rolling Pin

Not as big as the traditional kitchen rolling pins as it becomes too difficult to control smaller pieces of fondant. The 9″ rolling pin is a really versatile size. I find the white rolling pins control the temperature of the fondant better and stop it sticking to the rolling pin too.

Garret Frill Cutter

This is Garret Frill Cutter one of the one specific cutters that I will recommend buying. You could attempt to try to cut out the shape freehand but it will be very time consuming. This frill cutter is used for both the ‘grass’ on the cake board and the chick’s ‘coat’ in this recipe.

Icing Sugar

For sprinkling on the work surface to stop the fondant from sticking when rolling it out. You do not need a specific icing sugar shaker (but I love mine and use it all the time for dusting icing sugar on top of cakes) but can sprinkle it on by hand.

What are the best chocolate eggs to use?

Personally, I don’t think you can beat Cadbury’s Creme Eggs (I know these are available in the united kingdom but not sure what is available in other countries) but any similar size chocolate creme eggs will do. Just don’t use hollow milk chocolate shell eggs, they won’t stand up to the weight of the chick’s head.

How to make an Easter Creme Egg Chick

1. Take a ball of green fondant and knead until fairly soft.
2. Roll out on a clean work surface that has been dusted with icing sugar. This can be fairly thin – about 1/2 cm. Cut out the shape using the Garret Frill Cutter.
3. Paint a thin layer of sugar glue onto the cake board and attach the green cut out shape.

4. Melt the chocolate (not too runny) and apply a thick blog tothe base of your Creme Egg – Press down onto the green fondant on the board. It is best if your green fondant is still soft as this helps attach it.

5. While you are waiting for the chocolate to set properly, cut out different colours of fondant blossoms and attach where you like on the green fondant. Make sure you leave room for the chick’s feet.

6. Roll out 2 balls of orange fondant (size between a skittle and a malteser).

7. Roll one end into a sausage shape and flatten down the other end. Cut two ‘toes’ using the small pallet knife. Stick these next to the melted chocolate using sugar glue on the board.

8. Attach a blob of yellow fondant to the top of the creme egg – This will help attach the ‘coat’ and stop the head from falling off.

9. Roll out the yellow fondant (a little bit thicker than the green fondant you have put on the board). Paint sugar glue to the top of the yellow blob already stuck on the egg and attach the ‘coat’. Arrange so the ‘coat’ (or feathers?) sticks out in some areas. If you are planning on doing the tuxedo version, then make sure the front is the flattest part. If the yellow fondant falls down flat onto the chocolate egg, then you have rolled it out too thin so remove and make another slightly thicker.

10. Roll a yellow ball on fondant for the head, making sure there are no cracks and attach using sugar glue. Press your finger tip down slightly to make an indent on the ‘neck’ area so the head can rest in this.

11. Roll a malteser size piece of orange fondant into a sausage with point at each end – one end slightly ticker than the other. Poke a hole into the chick’s face with the end of the paintbrush and wiggle to make big enough that the small pointed end of the orange fondant can fit into it. (See pic 18 below) This will help the mouth attach and not fall off (or you could just try sticking it on and holding it until it’s attached). Cut the other pointed end of the orange fondant with the sharp pallet knife to make the open mouth and separate slightly until you are happy with the shape of the mouth.

12. Roll 2 small balls of black fondant.

13. Flatten and stick to the face. You can either pain on some white icing/gel colour or attach a tiny strip of white icing to make the eyes at this point but it is optional. If you are painting eyelashes, do so at this stage.

14. Roll a piece of coloured fondant for the hat, flatten it and make patterns for texture. You can use the side of a cocktail stick or the end of a fine paintbrush for this. Crimping tools are available to buy but unless you are going to do lots of sugar-craft, I think these are unnecessary. Attach to the head on an angle, using the sugar glue. Attach more blossoms to the hat if you like at this stage.

Tuxedo version of the chick

15. For the shirt front, you can cut out a piece of white fondant either freehand or using a small oval frill cutter.

16. Get a malteser sized piece of black fondant and roll into a thin sausage. Also get two tiny pieces of black fondant for the ‘buttons’.

17. Bring both edges of the flattened sausage together into the middle, and fold over onto the wrong side. Using the ends of your paintbrush, flatten down the middle, making the middle of the bow but leaving gaps for the loops.

18. Attach using sugar glue to the ‘neck’. Stick the two buttons on making an indent in the centres using a cocktail stick or the end of your paintbrush if fine enough.

19. Attach the eyes and mouth as earlier. Roll a malteser sized piece of orange fondant into a sausage and flatten down one side and make the ends pointed.

20. Stick to the top of the head and use scissors to snip ‘hair’ into the orange fondant.

Expert Tips

I have tried to give a rough idea of sizes of fondant to use i.e. malteser sized but you will become more familiar with the perfect size for you for your Creme Egg Chick. I like quite a large head for my chicks, but some people like a smaller one. My girls always laugh that my chicks’ feet are huge but I think they are cuter that way. Enjoy finding which way works for you.

Variations

The possibilities for variations of these chicks are endless. You can really tailor them to the person the chick is going to. Suggestions include:

• Holding a handbag
• A mixing bowl and spoon for a baker
• Holding a phone for a teen chick
• You could even add airpods for a cool chick

Other Creme Egg Creatures you might like to try making next:

Creme Egg Minions

Creme Egg Monkey

Creme Egg Flower Basket – Perfect for Grandma at Easter or Mother’s Day

Helen is a Blogger, Food Writer, Marketing Manager and Cake Expert. Go here to read the story of Helen and the Costello Family.