{"id":26369,"date":"2016-02-24T06:45:46","date_gmt":"2016-02-24T11:45:46","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=26369"},"modified":"2019-01-31T12:40:48","modified_gmt":"2019-01-31T17:40:48","slug":"easter-nest-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2016\/02\/easter-nest-cake.html","title":{"rendered":"Easter Nest Cake"},"content":{"rendered":"
\"Easter<\/div>\n

Our contributors, Mary and Brenda Maher of\u00a0Cakegirls<\/a>, are back with a new\u00a0tutorial!<\/em><\/p>\n

\"Easter<\/p>\n

Easter is such a great time to be a cake maker. After months of heavy holiday treats and fall flavored caramel, pumpkin desserts, it’s a breath of fresh air to dress a cake in pastels and layer it with spring flavors like lemon and coconut. Traditionally, around this time of year, you see lots of basket weave covered Easter cakes and fluffy piped lambs. Well, we’ve been there and done that…and loved it. But, this year we were trying to reimagine the Easter table centerpiece dessert a little differently and an oversized spring nest seemed like the perfect solution. Speckled chocolate eggs keep things elegant and a donut shaped cake finished with fresh coconut keeps things easy.<\/p>\n

\"Easter<\/p>\n

We love having cake pans in our collection that are super versatile. That’s why we always have a donut pan on hand. Sometimes it’s perfect for a giant donut or super modern bundt cake, sometimes it comes in handy for a pool party life preserver and this time around it’s a nest cake. Pour in the batter, pop out the cake and you’re already half way there. To finish, the decorative speckled chocolate eggs are the wow factor and an egg shaped chocolate is the secret weapon.<\/p>\n

\"Easter<\/p>\n

A\u00a0from scratch cake recipe<\/a><\/strong> is ideal for this cake, but a box mix cake will work just fine in a pinch. However, it’s worth it to make a fluffy, homemade American buttercream recipe so that you have a nice thick layer of icing to hold your coconut. We used fresh roasted coconut<\/strong><\/a> we bought at Trader Joe’s, but this style of coconut is readily available at other gourmet grocery stores and online.<\/p>\n

\n

EASTER NEST CAKE<\/strong>
\na tutorial by\u00a0Cakegirls<\/a><\/p>\n

Supplies:<\/em>
\nCake baked in a\u00a0Donut Shaped Pan<\/a><\/strong>
\nAmerican Style Buttercream<\/a><\/strong>
\nLight Pink Candy Coating<\/strong><\/a>
\nDark Chocolate Candy Coating<\/strong><\/a>
\nEgg Mold, extra large<\/strong><\/a>
\n4 ounces \u00a0Toasted Coconut Chips<\/a><\/strong>
\nToothpicks<\/p>\n

Bake your cake in the donut shaped pan. \u00a0Cool and wrap in plastic wrap. \u00a0Place it in the fridge if you’re making the cake in a few hours or place in the freezer for future use. \u00a0Just be sure to defrost it in the fridge before icing it. \u00a0A refrigerated cake is\u00a0much easier to ice with buttercream than a room temperature cake. \u00a0You can also make your buttercream ahead too. Place it in the fridge and pull it out an hour or two before you need it. Restir with a spatula or whip with mixer again before using.<\/p>\n

\"Easter<\/p>\n

To make the chocolate eggs, place a handful of chocolate candy coating into a microwave safe container. \u00a0Heat in the microwave for 30 seconds on half power. Remove, stir and heat for another 30 seconds until your candy is melted. Do not overheat it or it may burn.<\/p>\n

\"Easter<\/p>\n

Dip a toothpick in the chocolate candy coating and make little dots inside the mold to create speckles. Place the mold in the fridge for 2-3 minutes to firm up the dots.<\/p>\n

\"Easter<\/p>\n

Melt 1\/3 of a bag of pink candy coating the same way that you melted the chocolate. \u00a0Be sure that the coating is melted but not hot or it could melt the dots in the mold. \u00a0Dollop a couple of heaping tablespoons of coating into the mold and use the back of a small spoon to spread it into a shell, lining the mold. \u00a0This should be no thinner than 1\/4″ thick, so that the egg is sturdy.<\/p>\n

\"Easter<\/p>\n

Make sure that the coating bleeds over the edge of the mold. Once you have the two sides coated, use a spatula to scrape across the mold to create a completely flat edge. Place the mold in the fridge for 15 minutes.<\/p>\n

\"Easter<\/p>\n

\"Easter<\/p>\n

\"Easter<\/p>\n

After 15 minutes in the fridge, remove the mold. \u00a0If you feel like there are any obvious thin spots in the shell you can add some additional melted coating to strengthen it before popping it out. \u00a0Flex the mold and pop out the two sides.<\/p>\n

\"Easter<\/p>\n

Rewarm your coating if necessary, and then spoon some along the edge of one side of the egg. \u00a0Place the second half on top and use your finger to wipe away any excess coating that’s dripping out. \u00a0Hold the sides in place until you feel like they’re secure.<\/p>\n

\"Easter<\/p>\n

\"Easter<\/p>\n

\"Easter<\/p>\n

Repeat this process\u00a0three times to complete three speckled eggs.<\/p>\n

\"Easter<\/p>\n

Ice your nest cake with a thick and rough layer of buttercream. \u00a0Drag the end of your spatula through the cake, following the circle shape to create a nest like texture.<\/p>\n

\"Easter<\/p>\n

\"Easter<\/p>\n

Place individual pieces of coconut in the buttercream. \u00a0Make sure the pieces are all heading in the same direction so that the texture of the nest doesn’t look haphazard.<\/p>\n

\"Easter<\/p>\n

Add your eggs before finishing the coconut around the top edge. \u00a0We just placed the eggs in the center of the cake and they fit perfectly in the hole. However, you may need to carve out a small section of the cake or apply a little extra buttercream to make sure the eggs are sitting snugly in the middle of the cake.<\/p>\n

\"Easter<\/p>\n

Now finish the top edge with some coconut and voila, you’re done…now let’s eat this baby!<\/p>\n

\"Easter<\/p>\n

 <\/p>\n

\n

YOU MAY ALSO ENJOY:<\/strong>
\nSpeckled Egg Cake<\/a>
\nChocolate Easter Bunny Cake<\/a>
\nSugar Cookie Moss Cake<\/a>
\nChocolate Daffodil Cake<\/a>
\nMini Easter Egg Cakes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Easter is such a great time to be a cake maker. After months of heavy holiday treats and fall flavored caramel, pumpkin desserts, it’s a breath of fresh air to dress a cake in pastels and layer it with spring flavors like lemon and coconut. Traditionally, around this time of year, you see lots of basket weave covered Easter cakes and fluffy piped lambs. Well, we’ve been there and done that…and loved it. But, this year we were trying to reimagine the Easter table centerpiece dessert a little differently and an oversized spring nest seemed like the perfect solution. Speckled chocolate eggs keep things elegant and a donut shaped cake finished with fresh coconut keeps things easy.<\/p>\n","protected":false},"author":13,"featured_media":26400,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,260,90,261,215],"tags":[],"class_list":{"0":"post-26369","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-cakegirls","9":"category-diy","10":"category-diy-plus","11":"category-easter","12":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/26369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=26369"}],"version-history":[{"count":14,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/26369\/revisions"}],"predecessor-version":[{"id":32927,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/26369\/revisions\/32927"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/26400"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=26369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=26369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=26369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}