It’s the beloved bin chicken! Turn this Aussie mascot into a glorious bake with our step-by-step guide.
More Effort |Prep: 45 minutes + chilling | No Cook
Note: Make sure you have a grown up with you to help with small pieces and preparation.
You will need:
- 50g dark chocolate, melted
- 1 mini chocolate muffin
- 1 ice-cream cone
- 25g white chocolate, melted
For the buttercream icing
- 150g unsalted butter, softened
- 300g icing sugar
- 1 tsp vanilla paste
For the body
- 300g sponge cake (we used shop-bought madeira as it crumbles better)
- Lay a sheet of greaseproof paper down on a small tray. Cut the breadsticks so they’re around 12cm long. Using a little sharp knife, slice the ends of two breadsticks at an angle so it looks like the point at the end of the beak. Brush or drip them in the dark chocolate until coated, then press together and place on the greaseproof. Dunk the mini muffin into the remaining chocolate so it’s fully coated.
- Cut the ice cream cone down so it’s around 8cm long to make the neck shape, so the top is around 6cm and bottom is 3cm. Coat it by rolling it in the melted white chocolate, then tap off any excess and place it next to the breadsticks. Put the tray in the fridge to set the chocolate for 20 mins.
- Make the icing by putting the butter, icing sugar and vanilla in a large bowl and whisking with an electric whisk or stand mixer for around 8 mins until it’s pale, light and fluffy.
- Crumble the sponge cake into a large bowl and dollop in 85g of your buttercream. Knead together with your hands until you have a mouldable consistency. Wet your hands if it’s too sticky, and shape into a teardrop shape like the body of a bin chicken. Put in the fridge for 15 mins to set and harden slightly.
- Take the bin chicken body out of the fridge and coat it in the remaining buttercream, using a palette knife if you have one to smooth it all over. Place it on top of a small cake stand (or see tip). Press the white chocolate cone into the largest top part of the body to act like a neck and then put the mini chocolate muffin into the top of the cone so it’s just poking out. Add a little of the leftover icing on the non-cut end of the chocolate breadsticks and press it into the muffin to look like the beak.
TIP: To make the cake look like it has legs, place it on a plate and then on top of a glass, sticking either two black pipe cleaners or black strips of card to the glass to act as legs.