Nest Egg Cake
This sweet nest egg cake is perfect for spring and summer parties as well as baby showers.
Designed by Duff Goldman®
- Teal Decorative Frosting
- Blue Melting Chocolates
- Heavy Cream
- Chocolate Chips
- Chocolate Bar
- Potato Peeler
- Paper Plate
Bake two or three layers of your favorite cake (chocolate is recommended). Cool layers. Frost between layers and stack.
Using a small knife, carve out a slight impression on top of the cake to create a “nest.” Chill cake.
Make ganache for frosting the cake. Heat 2/3 cup heavy cream until hot (do not boil). Remove from heat. Add 1 cup semi sweet chocolate chips and let sit for five minutes. Before stirring, mix well until smooth. Cool until slightly thickened. Gently spoon ganache over cake. Let it run down the sides and into the nest area until the cake is entirely covered. Clean up any excess that may have dripped onto the serving plate.
Using a chocolate bar and potato peeler, make a nest by gently peeling the edge of the chocolate bar onto a paper plate. Arrange the shreds into the impression at the top of the cake.
Shape cake pops into eggs and chill in the fridge. Melt chocolate candy coating (almond bark). Carefully dip the chilled cake pop eggs into the melted candy coating (blue recommended) and place onto wax paper. Refrigerate to set and place into nest.
Finish the cake by piping a reverse shell border around the bottom edge of the cake. Use a pastry bag and #18 star tip.