Easter chicks

1.Preheat oven to 180°C (160°C fan-forced). Line a 12-hole (1/3-cup) muffin tray with paper cases.

2.Using an electric mixer, beat butter, sugar, sifted flour, milk and eggs on low speed in a small bowl until combined. Scrape side of bowl with a spatula, then increase speed to medium and beat for 1-2 minutes or until mixture is pale and smooth. Place mixture into prepared holes. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Cool in tray for 5 minutes, then transfer to a wire rack to cool completely.

3.Make butter cream as recipe directs. Place coconut in a small resealable food storage bag. Add a few drops of yellow food colouring. Seal bag; gently rub and shake bag to colour coconut evenly.

4.Remove paper cases from cakes. Using a serrated knife, level tops of cakes. Turn cakes upside down and spread butter cream generously over cakes, doming tops to create heads of chicks. Coat with coconut. Place 2 smarties on top of chicks to resemble comb and 2 lower for feet. Place almonds to resemble beaks. Use gel to dot eyes on chicks. Set.

5.Using an electric mixer, beat butter and vanilla in a small bowl until light and creamy. Add sifted icing sugar and milk, then continue beating until well combined.