Recipes and Cooking Mother Hen and Chicks Cake By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 29, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 50 mins Cool Time: 1 hrs Bake Time: 25 mins Total Time: 50 mins Servings: 20 Jump to Nutrition Facts Ingredients 1 recipe Yellow Cake or 1 package 2-layer-size yellow cake mix 1 recipe Creamy White Frosting or two 16-ounce cans creamy white frosting Yellow paste food coloring Yellow sprinkles (optional) Orange fruit gel candy slices Tiny blue round candy sprinkles or candies Orange small oval mints Coconut shards or flaked coconut, toasted Candy eyes or chocolate pieces Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 3 tablespoon milk Yellow Cake ¾ cup butter 3 eggs 2 ½ cup all-purpose flour 2 ½ teaspoon baking powder ½ teaspoon salt 1 ¾ cup sugar 1 ½ teaspoon vanilla 1 ¼ cup milk Directions Preheat oven to 350°F. Grease and lightly flour one 8x1 1/2-inch round cake pan. Line twelve 2 1/2-inch muffin cups with paper bake cups. Set aside. Prepare batter for Yellow Cake as directed; divide in half. Pour half of the batter into the prepared 8-inch cake pan, spreading evenly. Divide the remaining batter evenly among the prepared muffin cups, filling each about half full. Bake 8-inch cake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Bake cupcakes for 15 to 18 minutes or until tops spring back when lightly touched. Cool 8-inch cake in pan on a wire rack for 10 minutes. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cake and cupcakes from pan or muffin cups; cool completely on wire rack(s). Remove half of the Creamy White Frosting and tint light yellow. Set aside two of the cupcakes to use on the mother hen cake. For chick cupcakes, spread a smooth layer of light yellow frosting on each of the remaining cupcakes. If desired, roll edges of frosting in yellow sprinkles to coat. Using a dab of light yellow frosting on the end of spatula, make a peak at the top edge of each cupcake for head feathers. Cut orange gel slices into ten, 1/4-inch wedges and one 1/2-inch wedge. Decorate cupcakes as chicks, using blue sprinkles for eyes, 1/4-inch orange gel wedges for beaks, and orange hard mints for feet. For mother hen cake, place cake layer on a serving plate. Remove paper liners from the two reserved cupcakes. For head, trim top of one of the cupcakes flat. Using a small amount of white frosting, attach cupcake, flat side down, to top of cake slightly toward the front edge. For tail, cut a center slice from the second cupcake; attach with white frosting to top of cake slightly toward back edge. Frost top and sides of cake and cupcakes with white frosting. Spread or pipe white frosting on top of cupcake head and tail for feathers. Sprinkle top and sides of cake with coconut. For face, add candy eyes and 1/2-inch orange gel wedge for beak. Arrange chick cupcakes around mother hen cake before serving. Creamy White Frosting In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups. Yellow Cake Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside. Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan(s). Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Rate it Print Nutrition Facts (per serving) 427 Calories 20g Fat 60g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 427 % Daily Value * Total Fat 20g 26% Saturated Fat 9g 45% Cholesterol 48mg 16% Sodium 202mg 9% Total Carbohydrate 60g 22% Total Sugars 46g Protein 3g Vitamin C 0mg 0% Calcium 73mg 6% Iron 1.1mg 6% Potassium 76mg 2% Fatty acids, total trans 2g Folate, total 33.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.