Easter Hen laying patterned eggs by Laura Dodimead

Equipment & Materials


1. Roll out some white sugar paste to a thickness of 3mm, lay over your pre-filled and ganashed cake, smooth down the sides with the palms of your hands, trim any excess from around the bottom then smooth around the sides with some flexi smoothers.


2. Use the knife to score the paste with horizontal lines to create texture and the illusion of straw, make as many cuts and scratches as possible.

3. Roll out two long thin strips of black modelling chocolate to make the string to hold the hay together and wrap it at either end of the cake pressing down to secure it.

4. Repeat the same process with the sugar paste covered drum, score lines in every direction just be careful not to cut all the way through

5. Fill the airbrush cup half way and position the gun between 6 and 8” away from the cake and begin to spray a layer of yellow all over the hay bale, be sure to get into all the grooves you made earlier.

6. Swap the colour for brown and use it to highlight the edges of the cake and create depth, then repeat for the drum too.

7. Take the polystyrene ball and warm up the same size ball of chocolate modelling paste between your hands, when pliable, push the polystyrene ball into the chocolate so it becomes encased inside and then smooth the finish gently shaping either end into a peak to make the chickens head and tail.

8. Push one lollipop stick into the bottom of the chicken’s body then twist a sausage of orange chocolate on to the stick, roll it out a little thinner for the chicken’s leg then texturize it with a dresdon tool, repeat for the other leg.

9. Roll 8 small balls of orange chocolate into sausage shapes that taper at the end and one by one add them to the bottom of each leg, blend together, 3 at the front and 1 at the back.

10. To make the beak, roll a sausage shape that tapers at both ends and flatten out the centre so the paste looks like a chunky triangle.

11. Place the top lip on the face tweaking the ends to give shape to the beak.

12. Repeat the same process for the bottom part of the beak.

13. To add some character, roll a small sausage of milk chocolate tapered on both ends and sit it under the beak as a double chin, blend in to get rid of any further lines.

14. Take the thinner part of the dresdon tool and draw feathers all the way down and around the chicken’s body.

15. Flatten two balls of milk chocolate into oval shapes for the arms/wings and draw a few lines on the bottom edge to give texture.

16. Position on either side of the body but only attaching the top and the bottom of the wing to allow the centre to sit away from the body, like when you put your hands on your hips.

17. Roll 5 tapered sausage shapes in red.

18. Place two under the beak, pressing to secure so they sit on top of the double chin.

19. Then place the other 3 on top of the head.

20. Roll 2 small ovals out of white chocolate one bigger than the other and position above the beak quite close together.

21. Add two dots of black chocolate and another white dot to the larger of the 2 eyes then add some eyebrows with one sitting high on the face to make the chicken look confused as to why she is laying patterned eggs.

22. Secure the cake to the centre of the drum with a little royal icing.

23. Sit the chicken off centre on the hay bale.

24. Cover the cell buds in balls of coloured chocolate by pushing the cell buds into the chocolate and blending together.

25. Melt the cocoa butter and colour it with dust and begin to paint patterns on the eggs with the thin paintbrush.

26. Do this to every egg giving each one a slightly different design.

27. Allow to dry then secure them to the hay bail and around the board and most importantly under the chickens bum.

Find the Published Multi Award Winning Cake Artist & Tutor Laura Dodimead on Social Media here:

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Laura also offers one to one teaching and workshops at Badshot Lea Kiln in Farnham!!

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