Our contributors, Mary and Brenda Maher of Cakegirls, are back with a new tutorial!
Easter is a joyful season for bakers: pastel colors, light flavors and playful decorations refresh the dessert table after a long run of heavier holiday treats. Instead of the usual basket-weave cakes or piped lambs, this year we reimagined the centerpiece as an oversized spring nest. The donut-shaped cake forms the nest base, toasted coconut creates the nest texture, and speckled chocolate eggs give an elegant, handcrafted finish. This version is simple to assemble and makes a dramatic table centerpiece without complicated techniques.
We love versatile pans, and a donut pan is one of the most useful in our collection. It works for giant donuts, modern bundts and, in this case, a nest cake. A donut-shaped pan gives you an instant hole in the center to hold the eggs. The real wow factor is the speckled eggs; using an egg-shaped mold and two-tone candy coating lets you make sturdy, beautiful chocolates that look hand-painted.
While a from-scratch cake is ideal, a quality box mix works in a pinch. For best results, pair the cake with a classic American buttercream; its thickness helps the toasted coconut adhere and creates the nest texture. We used fresh roasted coconut chips—available at specialty grocers and some mainstream stores—but any toasted coconut chips or flakes will give great flavor and a realistic nest look.
EASTER NEST CAKE
a tutorial by Cakegirls
Supplies:
Cake baked in a Donut Shaped Pan
American Style Buttercream
Light pink candy coating for shells
Dark chocolate candy coating for speckles and seams
Extra-large egg chocolate mold (or appropriately sized egg molds)
4 ounces toasted coconut chips
Toothpicks
Begin by baking your cake in a donut pan, then cool completely and wrap it well. If you’re preparing ahead, refrigerate for a few hours or freeze for longer storage; thaw frozen cake in the fridge before icing. A cold cake is easier to crumb-coat and offers better control when applying buttercream. You can also make the buttercream ahead and refrigerate it—bring it to room temperature and rewhip or stir before use.
To create the speckled eggs, melt a small amount of dark chocolate candy coating in a microwave-safe bowl. Heat at 50% power in 30-second bursts, stirring between intervals, until smooth. Avoid overheating. Dip a toothpick into the dark coating and dot the inside of each egg mold with tiny speckles; chill the mold briefly to set these dots.
Next, melt the pink candy coating using the same gentle method. The coating should be fluid but not hot so the speckles won’t melt. Spoon several tablespoons into the mold and use the back of a small spoon to spread it evenly, creating a shell at least 1/4″ thick. Make sure the coating overlaps the mold edges so you can create a clean seam later. Chill for 10–15 minutes to firm the shells.
Check each shell for thin spots and add more coating if needed. Carefully demold the two halves, reheat a little coating if necessary, and apply a small amount along the edge of one half. Press the two halves together and wipe away any excess. Hold until sealed. Repeat to make three speckled eggs for your nest.
Once your eggs are set, ice the donut cake with a generous, rustic layer of buttercream. Rather than smoothing to perfection, drag the tip of your spatula in short, curved strokes around the ring to mimic the swirling texture of a bird’s nest. Keep the center clean and slightly indented so the eggs will sit securely.
Apply the toasted coconut in small pieces, pressing them into the buttercream so the grain follows the same direction. Working with individual flakes or chips lets you build natural-looking texture and keeps the nest from appearing messy. Fill the inner ring with more coconut, leaving a shallow well for the eggs.
Place the speckled chocolate eggs in the center. If they don’t sit perfectly, carve a small bit of cake away or add a dab of buttercream to nestle them in securely. Finish by tucking more coconut around the top edge and arranging a few stray pieces for a natural look.
With the coconut in place and the eggs seated snugly, your Easter nest cake is ready to serve. The combination of tender cake, creamy buttercream, toasted coconut and delicate chocolate eggs creates a delightful spring dessert that’s both festive and surprisingly easy to assemble.
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Speckled Egg Cake
Chocolate Easter Bunny Cake
Sugar Cookie Moss Cake
Chocolate Daffodil Cake
Mini Easter Egg Cakes