Ok, I’ll be the first to admit that this is not the best decorated Easter cake you have ever seen but I can tell you that it sure does taste good! That’s what counts the most, agreed? I started out with an idea on how I wanted the decorated cake to look like but it somehow turned into something else. I wouldn’t say the cake was an epic fail but the decoration I had in mind somehow didn’t come out the way I had envisioned it. Don’t you just hate when that happens?
So my idea was to make a yellow cake with a pink buttercream frosting and decorate the cake with a chocolate shaped bird’s nest filled with white candy coated milk chocolate eggs. Sounds pretty, right? Well let me tell you what went wrong…
I melted some Nutella (you can use any preferred chocolate) and spooned it on parchment paper. Mistake #1, use a squeeze bottle to do this! I took a fork and scraped the Nutella round, trying to create what was suppose to resemble a bird’s nest. I then took the chocolate topped parchment paper and placed it in the freezer overnight. Mistake #2, my way caused the “nest” to look flat in shape. To make a more rounded nest, try spooning your chocolate in a small bowl or muffin tin pan and swirl it around so that the sides are covered, then freeze it. While decorating the cake, I noticed the chocolate melts fast, causing my lack of a nest design to flatten even more. Hurry! Someone grab the camera!
While mixing the ingredients to make the buttercream, I mistakenly grabbed yellow food coloring! Urgh! Now while the color was a pretty canary yellow, it’s a raspberry flavored buttercream, so it can’t be yellow. Rather than wasting what I already made in order to make another batch, I decided to add 2-drops of red food coloring only to see that I just made the color peach! Oh well, close enough! So lesson #1, always be sure to pull out all the ingredients you need first, not while you are in the process of baking or cooking a recipe. I normally do this but I took the box out instead of pulling the color I needed out of the box.
I didn’t like how the all-white milk chocolate eggs looked, so I instead used a variety of pastel colored eggs. I then added a few strands of edible easter grass because at this point…why the hell not?!
If I had to do it all over again, I was skip the chocolate shaped nest and simply add a stack of the edible easter grass and filled it with plenty of candy coated milk chocolate eggs. I would have also pulled out my decorating cake tips and pastry bag to decorate the frosting with. Well Easter is still a few days away so I maybe, just maybe, I’ll try it again. After all it did taste GOOD!
I’ve included a recipe card below if you care to try out this recipe, wink!
- 1 box, Yellow Cake Mix
- 2 Tbsp, Smucker's Seedless Red Raspberry Jam
- 1 stick, Unsalted Butter
- 4 cups, Powdered Sugar
- 1 tsp, Raspberry Bakery Emulsion (or you can also use Raspberry Extract)
- 2-3 Tbsp, Heavy Whipping Cream
- 2-3 drops, Pink Food Coloring
- 10 oz, Hershey's Candy Coated Milk Chocolate Eggs
- 1 oz, Edible Easter Grass
- Follow the directions on the box to make the Yellow Cake
- To make the Raspberry flavored Buttercream Frosting, use a mixer to combine the butter, sugar, raspberry emulsion, heavy whipping cream and red food coloring. Mix until buttercream is smooth in texture.
- Frost your cake and top with the edible easter grass and candy coated milk chocolate eggs.
Photos + Recipe by Rose Angel Lopez
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