Wednesday, March 23, 2016

Easter Bird's Nest Cake

This cute cake is a result of another idea that was a fail. Sometimes nice surprises happen  when you mess up, people. 

Although the first concept was much more ambitious, elaborate and held a surprise factor, I was happy with the result of this fail. A pretty, easy to make bird's nest shaped cake that adds a fun touch to any Easter or Spring celebration table. 

I used a recipe for egg liquor cake and vanilla frosting. However,  feel free to use your favorite flavor cake and frosting recipes. 

I also left the frosting color plain. Tinting the frosting a pretty pastel color or combination of colors would look beautiful. 

I filled the cake with speckled malted milk eggs. You can also use jelly bean eggs or pretty foil covered chocolate eggs. 

Oh and the picture above of me frosting the cake on the cake stand is wrong. The correct instructions are in the directions below. Do as I say and not as I do. 

Easter Bird's Nest Cake

For the Egg Liquor Cake:

  • 2 + 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 large eggs
  • 1 + 1/4 cups white granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup egg liquor
  • 1 cup sunflower oil


  • Preheat the oven to 350 degrees F. Grease and flour a medium sized bundt pans.
  • In a separate bowl, whisk together the all-purpose flour, baking powder and salt. Set aside.
  • Beat the eggs and white granulated sugar together on medium-high speed until creamy. Add the vanilla extract and combine.
  • Add the egg liquor and sunflower oil and beat until combined and creamy. 
  • Turn the mixer speed down to low and add the flour a bit at a time until just combined. 
  • Pour the batter into the prepared bundt pan. 
  • Place the pan in the oven and bake for 45 minutes or until a knife inserted into the middle of the cake comes out clean.
  • Remove from the oven and let the cake cool  in the pans for 20 minutes before removing. 
  • Transfer to a wire rack fitted over a baking sheet lined with parchment paper. Let cool completely.

For the Vanilla Buttercream:


  • 2 sticks butter at room temperature
  • 3-6 cups powdered sugar
  • 1/4 cup whole milk
  • 2 teaspoons vanilla extract


  • Place the butter, 2 cups of the powdered sugar and the milk in a mixer and cream together.
  • Mix in the vanilla extract.
  • Add the rest of the powdered sugar 1/2 cup at a time until combined. If the mixture is too liquid, add more powdered sugar.

For Decoration:
  • 1+1/2 cups shredded coconut
  • 1 package of malted milk eggs or jelly bean eggs or a mixture of both. 

Assemble the Cake:

Use a serrated knife to trim off the top of the cooled bundt cake. You'll want to flatten it out a bit to help it stand up when it is inverted.

Place trimmed cake upside down on a cake serving plate. The wider side should be on top.

Spread a thick layer of frosting on top of the cake. Make sure you cover the insides of the opening in the middle.  Use the frosting to fill in the ridges or indents left by the bundt pan to create a smooth shape.

Sprinkle the shredded coconut over the top and use your palms to press it into the sides of the  frosted cake, covering it completely. Use the parchment paper to gather up the fallen coconut.

Transfer the cake to a cake stand or serving plate,  fill the opening in the center of the cake with the candy eggs and serve. 

1 comment:

  1. This looks so pretty and yummy. I love it when you mess up it makes for an interesting outcome!! Thanks for sharing...


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