Mini Egg Easter Nest Cake
Author: Jenny Paulin
Cook time:
Total time:
Serves: 16
- *For the Cake*
- 200g unsalted butter
- 200g caster sugar
- 4 eggs
- 200g self raising flour
- 1 tsp vanilla extract
- milk chocolate spread
- *For the Frosting*
- 100g full fat cream cheese
- 2 tbsp of white chocolate spread
- *For the crispy nest*
- 200g white chocolate
- 100g Rice Krispies
- LOTS of Cadbury's mini eggs - approx 700g
- *White chocolate crispy nest*
- I would suggest you make this first.
- Melt the chocolate and then stir in the rice krispies
- Line a 6 inch loose bottomed cake tin and pour in the Krispies and press down
- I used an egg cup although a small tea cup would work, and pushed it in to the centre of my nest
- Cover with foil and chill in there fridge until it is needed
- *For the cake*
- pre heat the oven to 180oC / 160oC (fan)
- grease and line 2 x 8 inch sandwich tins
- cream the butter and sugar together for about 5 minutes until pale and soft
- add the eggs, the vanilla extract and a spoonful of the flour and beat for a few more minutes
- fold in the remaining flour
- divide the batter between the two tins and then cook in the oven for 22-25 minutes approx
- leave the cakes to cool
- once the sponges are cold to the touch, sandwich together with some milk chocolate spread
- make your frosting by beating the cream cheese and white chocolate spread together
- place your cake onto your plate or board
- cover the whole cake with the frosting
- Then decorate with your mini eggs as per my design
- Finally, carefully remove your now set nest from its tin, and remove the egg cup/tea cup and place it on top of your cake in the centre
- Fill with more mini eggs
- Cover and chill in the fridge and remove 30 mins before serving.
- enjoy x
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/04/mini-egg-easter-nest-cake.html
3.5.3226