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
- Preheat your oven to 160 degrees Celsius.
- Prepare the mini bundt cake moulds by spraying the insides with baking spray.
- Fill the mini bundt cake moulds, using a piping bag, halfway and place them in the oven.
- Bake for 20 to 25 minutes.
- Let the cakes cool entirely before removing the cakes from the moulds.
- 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.
- Pour the glaze over the cooled cakes or dip them in it.
- Add some grated dark chocolate to the top of each mini bundt cakes.
- Add an easter egg in the middle.