Easter Nest Cake
Ingredients
225 g caster sugar
225 g butter, cut into cubes, softened
275 g plain flour
3.5 tsp. baking powder
4 egg, beaten
1 tsp. vanilla extract
2 milk
250 g butter, cut into cubes, softened
500 g icing sugar
1 tsp. vanilla extract
2 milk
flaked coconut, as needed, toasted
chocolate eggs, as needed, optional
Instructions
STEP 1/5
Preheat the oven to 170ºC
Grease the ring cake mould
Fit the Creaming beater to the machine
STEP 2/5
Add Ingredients 1 (sugar, butter, flour, baking powder, egg, vanilla, milk) into the Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Start the machine on speed 1 and gradually increase speed
Mix on speed 3 for 2 minutes
Transfer the mixture into the prepared ring mould
Bake at 170ºC for 50 minutes or until a skewer inserted tests clean
Remove from the oven
Let cool in the tin for 5-10 minutes
Turn out onto a cooling rack until completely cool
STEP 3/5
Retrieve, clean the Mixer bowl and fit the Creaming beater
Add the first item of Ingredients 2 (butter) into the Mixer bowl
Attach the Mixer Bowl to the machine
Mix on speed 3 for 30 seconds
Scrape down the sides of the bowl with a spatula
Add the remaining Ingredients 2 (sugar, vanilla, milk) into the Mixer bowl, fit the splash guard
Mix on speed 3 for 2 minutes
Cover the cake with the buttercream until evenly coated all over
Ensure the cake is completely cool before coating
STEP 4/5
Layer Ingredients 3 (coconut flakes) onto the cake
Start at the bottom and work your way up until the whole cake is covered
STEP 5/5
Place chocolate Easter eggs in the centre of the cake
Easter Nest Cake
Ingredients
225 g caster sugar
225 g butter, cut into cubes, softened
275 g plain flour
3.5 tsp. baking powder
4 egg, beaten
1 tsp. vanilla extract
2 milk
250 g butter, cut into cubes, softened
500 g icing sugar
1 tsp. vanilla extract
2 milk
flaked coconut, as needed, toasted
chocolate eggs, as needed, optional
Instructions
STEP 1/5
Preheat the oven to 170ºC
Grease the ring cake mould
Fit the Creaming beater to the machine
STEP 2/5
Add Ingredients 1 (sugar, butter, flour, baking powder, egg, vanilla, milk) into the Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Start the machine on speed 1 and gradually increase speed
Mix on speed 3 for 2 minutes
Transfer the mixture into the prepared ring mould
Bake at 170ºC for 50 minutes or until a skewer inserted tests clean
Remove from the oven
Let cool in the tin for 5-10 minutes
Turn out onto a cooling rack until completely cool
STEP 3/5
Retrieve, clean the Mixer bowl and fit the Creaming beater
Add the first item of Ingredients 2 (butter) into the Mixer bowl
Attach the Mixer Bowl to the machine
Mix on speed 3 for 30 seconds
Scrape down the sides of the bowl with a spatula
Add the remaining Ingredients 2 (sugar, vanilla, milk) into the Mixer bowl, fit the splash guard
Mix on speed 3 for 2 minutes
Cover the cake with the buttercream until evenly coated all over
Ensure the cake is completely cool before coating
STEP 4/5
Layer Ingredients 3 (coconut flakes) onto the cake
Start at the bottom and work your way up until the whole cake is covered
STEP 5/5
Place chocolate Easter eggs in the centre of the cake