Bird cake is one of the easiest desserts to make, but it can be challenging to achieve a perfectly moist, fluffy, and soft cake.
Bird cakes, which are usually made with fruit or vegetables, have a soft and fluffy center that can be hard to control.
To help you achieve this, you’ll need to make sure you get the right size of bird, so the birds don’t fall apart when you cook them.
Bird cake can also be a little tricky to prepare if you have to do it all on your own.
Here’s how to get started with bird cakes: Start with a very wet cake pan.
You can use a glass pan or a bowl.
You don’t want to be over cooking the birds.
When it’s time to prepare the birds, gently push the bird into the bowl with the bottom of the pan.
Make sure it’s very moist and not too wet.
If the bird is wet, you’re likely to over cook the birds by over-cooking them.
Remove the bird from the pan and place it on a paper towel to drain.
The bird should be completely dry.
You’ll want to use a spoon to gently remove the feathers from the bird, which will help keep the bird moist.
To get the bird onto a cookie sheet, fold it over and set it on the paper towel.
When you’re done, you can roll it out to a 1-inch diameter and cut it into 6 to 8 pieces.
Make the bird in a pan: Put the bird on a baking sheet.
When the bird has cooled down, transfer it to a small bowl.
Make a well in the center of the bowl and add the butter.
Put the chicken, the butter, and the egg in the well and mix together.
Cover with plastic wrap and let the bird sit for about 10 minutes.
While the bird rests, cut the bird and place on a cookie tray to cool.
Cut the bird out of the cookie sheet.
Using a spoon, cut out the bird pieces.
Place the bird piece pieces on a cutting board, making sure they’re evenly spaced.
Place a baking tray in the middle of the baking tray.
Fold the baking sheet over and use a sharp knife to cut the egg out of one egg.
Put an egg on top of the bird.
Use a fork to mash the egg and mix it together.
Remove all of the egg from the egg mixture and place in the bird pan.
Repeat with the remaining egg, and set aside.
Heat up the oven to 400°F.
Butter the bird: Heat a large skillet over medium heat.
Once hot, add the chicken and cook for 1 minute.
Turn the heat down to medium-low and cook the chicken until it’s browned.
Remove from heat and set the bird aside to cool for 5 minutes.
Cut out the feather pieces: Dip each feather into the egg.
Place each feather in the batter, pressing down to create a hole.
Place it in the pan, and use the fork to cut out about a 1/4 inch in diameter.
Brush the feather with the batter.
Brush with the egg batter.
Bake for 10 minutes or until golden brown.
Let cool for a few minutes before slicing.
To decorate the bird with the feathers, take the bird off the pan for a second, then add the remaining feathers to the bird mixture.
Pour the batter over the bird until the feathers are coated.
Brush on the egg, then place the bird back in the oven for another 10 minutes to brown the top of each feather.
Cut into squares: Cut each square in half.
Take one of each bird and gently press the two halves together into a square.
Brush them with the beaten egg batter and sprinkle with the flour.
Place back in oven for a minute to brown.
Take a second bird and carefully press the wings together into another square.
Spoon the batter onto the sides of each square.
Place on a sheet of wax paper, and let it dry overnight.
Sprinkle with sugar and bake for an additional 10 minutes until golden.
Remove bird from oven and let cool.
Serve: Serve the bird over ice cream.
Recipe Notes Recipe by: Julia G. Brown, RN, BSN, RDN, BNHE, CSCS, CFP, CDNHE.
All images and content are copyright protected.
Please do not use my images without prior permission.
If you want to share this recipe, please re-write the recipe in your own words.
If this recipe helps you out, please link back to this post for the recipe. Thank you.