Easter Nest Cakes
These easy and adorable Mini Easter Nest Cakes are guaranteed to satisfy any chocolate craving! Soft, moist mini bundt cakes are topped with velvety chocolate buttercream, a scattering of chocolate flakes, and Easter chocolates to resemble little bird’s nests. Perfect for Easter baking, spring celebrations, or any time you fancy a chocolatey treat!
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Equipment
Ingredients
To prepare the bundt tin:
- 1 tablespoon Melted butter or cooking spray
- 1 tablespoon Plain flour or cocoa powder
For the mini chocolate bundt cakes:
- 130 grams Self raising flour
- 20 grams Cocoa powder
- 150 millilitres Vegetable oil or sunflower oil
- 2 medium Eggs room temperature
- 1 teaspoon Vanilla extract
- 150 grams Light brown sugar
- 50 millilitres Milk
For the chocolate buttercream:
- 150 grams Salted butter
- 250 grams Icing sugar
- 50 grams Cocoa Powder
- 2 tablespoons Milk
- 2 teaspoons Boiling water
For the decoration:
- 1 Cadbury Chocolate Flake
- 12 Mini Lindt Bunnies
- 12 Cadbury Mini Eggs
Instructions
Start by making the mini chocolate bundt cakes:
- Preheat oven to 160°C fan / 180°C conventional. Brush the melted butter into the holes of the mini bundt tin, ensuring all the grooves and edges are fully coated. Then sprinkle the flour (or cocoa powder) inside each hole and tilt the tin in all directions to lightly coat the surface. Tip the tin upside down and tap out the excess flour.1 tablespoon Melted butter, 1 tablespoon Plain flour
- In a large bowl, whisk the dry ingredients together until combined (make sure there are no clumps of sugar). Make a well in the middle.130 grams Self raising flour, 20 grams Cocoa powder, 150 grams Light brown sugar
- In a separate bowl, whisk the wet ingredients together.150 millilitres Vegetable oil, 2 medium Eggs, 1 teaspoon Vanilla extract, 50 millilitres Milk
- Pour the wet ingredients into the dry. Whisk until the mixture is smooth and combined.
- Pour the mixture into a large piping bag and snip off the end. Pipe the mixture in a circular motion into each hole of the bundt tin, filling them just over halfway. You can use spoons to fill the tin instead, but piping it is quicker and easier.
- Bake for 18-20 minutes until risen and golden. Leave the cakes to cool in the tin for 20 minutes, then use a knife to carefully peel the sponges away from the outside edge. Give the cakes a wiggle and when they feel loose, remove them from the tin. Pop them on a wire rack to cool completely.
Prepare the chocolate buttercream:
- Beat the butter until soft and fluffy. Beat in the icing sugar, cocoa powder and milk to make a smooth chocolate buttercream. Mix in the boiling water to make the buttercream creamy and glossy.150 grams Salted butter, 250 grams Icing sugar, 50 grams Cocoa Powder, 2 tablespoons Milk, 2 teaspoons Boiling water
- Scoop the buttercream into a piping bag fitted with a large round nozzle.
Decorate your Easter nest cakes:
- Starting from the middle of the cakes, fill each one with buttercream and pipe a mound on top. Use the back of a spoon to smooth it out into a nest shape.
- Crumble over the chocolate flakes and finish by arranging your Easter chocolates on top. Enjoy!1 Cadbury Chocolate Flake, 12 Mini Lindt Bunnies, 12 Cadbury Mini Eggs
