Spring is one of my absolute favorite times of the year. Flowers popping up from their naps deep in the ground, temperatures slowly rising, grass letting go of it’s brown hues in favor of light green sprouts- it’s almost Easter! This year to celebrate and get in the mood we made some adorable Easter Egg Nest Cakes – with Mini Cadbury Eggs and edible Easter grass – that are so easy, my kids helped decorate them!
This year, I am even more excited for Easter since my parents will be in town and spending it with us- and our Pascha (Orthodox Christian Easter) is on the same day! We’re usually a week (and sometimes even a month) behind since the Greek and Russian Orthodox Churches follow the Julian Calendar. This is the first year my kids are big enough to understand and get excited about the festivities, and I can’t wait to see them experience all the amazing sights, sounds, and smells of Easter! (smells sounds funny- but trust me- go to a Greek celebration where they roast lambs on the spit and bring a bounty full of all the spanikopita, tiropita, baklava and dolmades you can imagine… and you’ll get what I’m talking about!)
I’ll be bringing a bunch of these sweet little Easter Egg Nest Cakes for the big celebration, and I’ve teamed up with some of my absolute favorite bloggers to get you 13 fabulous Easter ideas your whole family will love!
Be sure to check them each out, and find my recipe and decorating tips at the bottom!
Easter Bunny Outfit | Carrot Treat Bags | Easter Egg Nest Cakes
Carrot Play-Dough Basket Stuffer | Modern Easter Eggs | Easter Bunny Bunting
Free Spring Printable | Easter Deviled Eggs | Easter Bingo | Sweet Treats
Chocolate Easter Egg Bark | Bunny Ear Napkin Wraps | Easter Bunny Cupcakes
To frost these cakes, you can try my awesome frosting method- no need to worry about perfect smoothing skills, because you can just POUR store bought icing! Seriously- you can pour icing. And it looks just like fondant!
If you like a cake with a bit of a sweeter, less processed icing, check out Wilton’s Treat Glaze. It is delicious, and you don’t need to heat it! Just stir to get the right consistency, and then pour!
(I’m heading out to Wilton next week with some friends at Joann Fabric and Craft Stores …. squeeeeal! and can’t WAIT to share some of their amazing products with you!)
For decorating, I laid out some green apple flavored edible grass and cadbury eggs on the table, as well as some peeps. The peeps didn’t actually make it to our cakes- there was a little bit of peep-icide from my kids. They naturally freaked when they saw brightly colored sugar, and gobbled them quickly. But if your kiddos are a little more restrained- they would make a cute “mommy bird” guarding the eggs!
I frosted two of the mini cakes, and let my kiddos try their hand at frosting one each. They had a blast spreading frosting, laying grass, and adding eggs. I bundled the grass into a circular nest shape, and then Finn added the eggs for me. It worked best to have just added the icing so it wasn’t fully set if using my poured icing technique- just pop it in the fridge when done decorating to let it set firmly.
I’m using our favorite cake recipe– a Victorian Sponge– for these cakes, because it is a light, airy and jam-filled (literally) cake that is perfect for springtime.
If you want to skip the jam filling, fill your mini cake pans 3/4 full instead of under 1/2 as noted in the recipe. It is easier make mini cakes that look like a perfect shape when frosting than to cut them in half which is why I have noted under filling in the recipe.
- 8 oz butter, softened at room temperature
- 225 g sugar
- 4 medium eggs
- 2 tsp vanilla extract
- 225 g self raising flour
- 2-3 tbsp milk to make batter slightly more fluid
- Generous serving strawberry jam
- Cream butter and sugar together in a large bowl. Beat in eggs, one at a time. Add vanilla.
- Fold in flower, a bit at a time. When completely mixed, add milk slowly until batter is more fluid (it should be slightly pourable- like a thick pancake mixture, instead of bread-like.)
- Pour just under halfway to the top of six generously greased 4 x 1 3/4" springform pans, and bake in a preheated oven at 350 degrees until slightly brown, and a toothpick inserted into the middle comes out clean - about 15 minutes.
- Let cool 10 minutes, and transfer to cooling rack.
- Add strawberry jam to the top of one cake, and stack other on top.
- Ice and decorate!
- You may have batter leftover for 1-2 additional mini cakes (4 pans worth if filled under half) depending on your pan.
Amount Per Serving Calories 918 Total Fat 51g Saturated Fat 31g Trans Fat 2g Unsaturated Fat 17g Cholesterol 287mg Sodium 1112mg Carbohydrates 103g Net Carbohydrates 0g Fiber 2g Sugar 59g Sugar Alcohols 0g Protein 12g