Preparation time is 20minutes
Total time is 20minutes
Serve is for 9 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
9
- 2-4 drops yellow food coloring
- 250grams butter, at room temperature
- 500grams icing sugar mixture
- 1/2 cup moist coconut flakes
- 9packets mini traditional fruit hot cross buns
- 1/2 cup lemon curd
- 27 mini flower icing decorations
- 18 candy eyes
- 1 rainbow sour strap
Method
Step 1 of 3
Using an electric mixer, beat butter, at room temperature, until very pale and smooth. Gradually add icing sugar mixture, beating until well combined. Beat in a little yellow food colouring (optional) to tint.
Step 2 of 3
Using a small, sharp knife, cut, remove and set aside a small, cone-shaped piece from the top of each hot cross buns, leaving a 1cm-wide border. Fill holes using lemon curd. Replace tops, smear with a little buttercream, then sprinkle over coconut flakes.
Step 3 of 3
Cut rainbow sour strap lengthways to separate colours, then cut lengths into small triangles. Fill a piping bag, fitted with a 1.5cm nozzle, with remaining buttercream. Pipe rounds to form rounded cone shapes. Using triangle shapes and candy eyes (2 for each chick), decorate buttercream to create little faces and feet. Decorate chicks with flower icing decorations (3 for each chick).
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