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Baby Chick Cake

Baby Chick Cake recipe
photo by:kraft
Hatch a new Easter tradition with this adorable Baby Chick Cake. Our instructions make it easy.
30 min
1 hr 35 min
16 servings
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What You Need

pkg.  (2-layer size) yellow cake mix
pkg.   (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  butter, softened
tsp.  vanilla
pkg.   (16 oz.) powdered sugar, sifted
 Few drops yellow food coloring
tsp.  water
cups  BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
 Decorations: round candies, candied orange slices, chewy fruit snack roll, JET-PUFFED Marshmallows

Make It

PREPARE cake batter as directed on package; blend in dry pudding mix. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans; cool cakes completely.

CUT cake layers as shown in Diagram 1. Arrange on tray or large platter as shown in Diagram 2.

BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar until well blended; frost cake.

MIX food coloring and water; toss with half the coconut until evenly tinted. Sprinkle over chick. Sprinkle remaining untinted coconut over egg. Add decorations to resemble photo.

Kraft Kitchens Tips

Have fun with your family decorating this special-occasion dessert.
How to Make Chick's Beak
To add a beak for the chick, cut out triangle from 1 side of additional JET-PUFFED Marshmallow. Dip cut-edge in colored sugar, if desired. Add to cake.
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