Adorable Mini Bird's Nest Cakes for any Easter table!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 1 Batch of Lemon Cake*
  • 2 bags of Cadbury Mini Eggs (or other chocolate/candy eggs)
  • 80 grams of Grated Dark Chocolate

*1 Batch makes about 22 mini Bundt Cakes of Ø 7cm.

Tools

What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • 22 Mini Bundt Cake Moulds (Ø7cm)
  • Heat Proof Bowl
  • Fine Sieve
  • Silicone Spatula
  • 1 (Disposable) Piping bag(s)

Method

Method

  1. Preheat your oven to 160 degrees Celsius.
  2. Prepare the mini bundt cake moulds by spraying the insides with baking spray.
  3. Fill the mini bundt cake moulds, using a piping bag, halfway and place them in the oven.
  4. Bake for 20 to 25 minutes.
  5. Let the cakes cool entirely before removing the cakes from the moulds.
  6. Make the glaze by adding lemon juice to the powdered sugar and mixing it well. NOTE: It should be thick but pourable, if it's too thin add more powdered sugar, if it's too thick add some more lemon juice.
  7. Pour the glaze over the cooled cakes or dip them in it.
  8. Add some grated dark chocolate to the top of each mini bundt cakes.
  9. Add an easter egg in the middle.

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