These sweet little mini cakes might just be the answer to your “What do I serve for Easter dessert?” question! They are Vanilla Bundt Cakes with a Bird’s Nest Topper. The cakes can be made ahead of time and refrigerated until the day you want to serve them. You will want to make the bird nests a day or three before also. This recipe has a lot of different pieces, but there is nothing difficult about it. It’s bake the cake, make the nests, make the icing, all before the event. Drizzle the cake, put the eggs in the nest, place the nest on the cake when ready to serve. A simple dessert for Easter Sunday, a spring party, or Mother’s Day!
Vanilla Bundt Cake w/ a Bird’s Nest Topper (makes 1 dozen bundt cakes) (printable recipe at end of post) Cake
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking SodaÂ
pinch of Salt
1/2 cup softened Butter
1 3/4 cups Sugar
1 teaspoon Vanilla
4 Egg Whites
1 1/3 cups Buttermilk
Frosting
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
Pink Food Coloring
Yellow Food Coloring
Purple Food Coloring
Bird Nests
2 cups Chow Mein Noodles
2 cups Melted Milk Chocolate
Small Cadbury EggsÂ
Preheat oven to 350â’».
Lightly grease and flour the bundt pans you will be using. Mix together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the vanilla. Add egg whites one at a time, beating after adding each one. Start alternately adding the flour mixture and the buttermilk until combined.
 Add batter to pan and bake for 10-12 minutes, checking with a toothpick to see if it is done. Remove from pan and let cool completely. Set aside.Â
I used my favorite chocolate bar from Trader Joe’s to make the nests. To melt chocolate, use a double boiler, so you don’t scorch the chocolate. Mix together the chow mein noodles and the melted milk chocolate. I used a spatula and my hands with gloves on to get them mixed properly.
 Form nests by forming a ball, and then bring the sides up, making an indentation forming the nests.
Make the frosting-pour the warm water into your mixing bowl. Add the meringue powder. Whisk it for 30 seconds. It should become frothy and thicken up a little. Add the cream of tartar. Whisk again for 30 seconds. Pour in all the confectioners sugar at one time. Use the paddle attachment if you have a stand mixer. Put your speed on,low, and mix for 10 minutes. The frosting will get thick and creamy. Place the frosting in a container that you can seal tight, because it can get crusty and dry out. You will probably have some frosting left over.Â
Mix your icing colors. Mix approximately 1 cup of each color. After mixing the colors, thin them by starting with adding a 1/4 teaspoon of water to each color so they will drizzle a little. You may need to add more, but just use a little bit at a time.
Drizzle your cake with the colors you choose. Fill the birds nest with the eggs, and place it on the cake! You are ready to serve and enjoy!
Thanks so much for joining me today! If you are looking for more Easter food and treat inspiration here are a few you might enjoy!:
Mr. McGregor’s Marshmallow CarrotsÂ
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yield: 12 mini bundt cakesAuthor: The Freshman Cookprint recipe
prep time: cook time: total time:
Mini Bundt Cakes
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- pinch of Salt
- 1/2 cup softened Butter
- 1 3/4 cups Sugar
- 1 teaspoon Vanilla
- 4 Egg Whites
- 1 1/3 cups Buttermilk
Frosting
- 3/4 cup Warm Water
- 5 tablespoons Meringue Powder
- 1 teaspoon Cream of Tartar
- 2.25 pounds Confectioners Sugar
- Pink, Yellow and Purple Food Coloring
Birds Nests
- 2 cups Chow Mein Noodles
- 2 cups Melted Milk Chocolate
- Small Cadbury Eggs
- Preheat oven to 350â’».
- Lightly grease and flour the bundt pans you will be using. Mix together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the vanilla. Add egg whites one at a time, beating after adding each one. Start alternately adding the flour mixture and the buttermilk until combined.
- Add batter to pan and bake for 10-12 minutes, checking with a toothpick to see if it is done. Remove from pan and let cool completely. Set aside.
- I used my favorite chocolate bar from Trader Joe’s to make the nests. To melt chocolate, use a double boiler, so you don’t scorch the chocolate. Mix together the chow mein noodles and the melted milk chocolate. I used a spatula and my hands with gloves on to get them mixed properly.
- Form nests by forming a ball, and then bring the sides up, making an indentation forming the nests.
- Make the frosting-pour the warm water into your mixing bowl. Add the meringue powder. Whisk it for 30 seconds. It should become frothy and thicken up a little. Add the cream of tartar. Whisk again for 30 seconds. Pour in all the confectioners sugar at one time. Use the paddle attachment if you have a stand mixer. Put your speed on,low, and mix for 10 minutes. The frosting will get thick and creamy. Place the frosting in a container that you can seal tight, because it can get crusty and dry out. You will probably have some frosting left over.
- Mix your icing colors. Mix approximately 1 cup of each color. After mixing the colors, thin them by starting with adding a 1/4 teaspoon of water to each color so they will drizzle a little. You may need to add more, but just use a little bit at a time.
- Drizzle your cake with the colors you choose. Fill the birds nest with the eggs, and place it on the cake! You are ready to serve and enjoy!
