Easter Nest Cake
I made a victoria sandwich cake, covered it with choc butter cream and Renshaw icing. Then I covered it with a chocolate crispy mixture to form a nest. I then filled this with bought eggs and home made truffle eggs covered in icing and decorated the sides with branches. The cake was raffled at the school I work at as catering manager, for Comic Relief as part of the schools fund raising day.
Uploaded by Lynne Robinson
Time to make
- 350 g self-raising flour
- 350 g sugar
- 350 g butter
- 6 eggs
- 8 Shredded Wheat
- 400 g dark chocolate
- 300 g butter
- 450 g icing sugar
- 2 tbsp cocoa
- 700 g Renshaw Chocolate Flavour Ready to Roll Icing
- 250 g Renshaw Flower and Modelling Paste
- Selection of sprinkles
- Selection of food colourings
Mix all cake ingredients (flour, sugar, butter and eggs) together in a mixer for 2 minutes.
Divide between 3 x 20 cm sandwich tins - 2 for the nest,1 for truffle eggs. Bake for 30 mins at 180°C.
Make buttercream with icing sugar, butter and cocoa.
Crumble one of the cakes, mix with enough of the buttercream to form a pliable dough. These mould into eggs or you can use moulds.
Cover the eggs with chocolate flavour icing and decorate however you choose. You could use sprinkles or edible dusts.
Sandwich the cake together with buttercream and coat sides and top with buttercream. Knead and roll out enough chocolate flavour icing to cover the cake, then drape the icing over.
Melt chocolate, crumble the Shredded Wheat and mix together. Cover cake with crispy mixture to form a nest. Leave to set.
Make leaves and branches using Renshaw Flower and Modelling Paste, adding gel colour to get the shade you need. Decorate sides of nest with these. Fill your nest with home made eggs or ready made ones.