Easter 2013 Cake: Kid Friendly

My daughter, Leigh, was in the kitchen again, and she just had to make an Easter 2013 cake. She saw a photo on her Pinterest account from The Vanilla Bean Baker for a Easter Bird Nest Cake, and she invited 2 of her friends (shoutout to Lealis and Queenie) to come help. Look at this cool cake creation they made just in time for Easter! They used stick pretzels instead of piping the chocolate which I thought was SO clever! The recipe is so easy using your favorite box cake mix. As you probably have heard or saw on my last post, I am off to New York tomorrow to be on Fox & Friends Monday morning for NFRA and Easy Home Meals. Wish me luck and have a great Easter!

Easter Cake

Cook Time:

30 minutes

Prep Times:

35 minutes

Yield:

12 to 16 servings

Ingredients:

2 boxes prepared yellow cake mix
811/4 cups confectioners sugar
1/4 cups unsweetened cocoa powder
1 cup plus 2 tablespoons butter, softened
3/4 cup plus 2 tablespoons evaporated milk
1 tablespoons vanilla extract
5 cups stick pretzels
Jellybeans or any Easter candy

Preparation:

1. Prepare cake mixes according to directions. Let cool completely.

2. In a medium bowl, sift together the confectioners sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

3. Apply a layer of the chocolate icing between each layer as you stack your layers (you will layer 3). When the top layer has been added, cut a line approximately 4″ in diameter around the center of the layer. Using a small off-set spatula, cut all around the circle just deep enough to go through the top layer only. Apply frosting around the remains of the top layer and inside the *nest.* Place pretzels all along the frosting, pressing into the frosting. Once your *nest* design has been completed, fill the nest with your choice of colored candy Easter eggs.

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