If you’ve never had carrot cake with milk chocolate buttercream frosting, let me tell you it is very good. I frosted the piece that was cut to make the hole for the nest and had a few sample bites. You know, just to make sure it was O.K. to serve to guests.
The recipe for the carrot cake is below.
The buttercream recipe is from Magnolia Bakery’s Vanilla Buttercream. I doubled the recipe and added a 10 oz package of (melted in a double boiler and cooled to lukewarm temperature) Ghiradelli Milk Chocolate Chips.
To make this cake:
Three layers of carrot cake, cooled. Apply a layer of buttercream icing between each layer as you stack your layers.
When the top layer has been added, cut a line approximately 4″ in diameter around the center of the layer.
Using a small off-set spatula, cut all around the circle just deep enough to go through the top layer only. Lift out the cut circle and set aside (for snacking on later).
Apply frosting around the remains of the top layer and inside the *nest.* Finish dirty icing the entire cake. Set in the fridge to cool before applying the finished layer of frosting.
When cake has cooled, remove from fridge and apply final coat of frosting. Smooth out the frosting around entire cake.
Fill a piping bag with the milk chocolate buttercream. Begin piping lines in random directions and random lengths. Start piping insides the nest being and then work your way to the outside top of the cake.
Once you have completed piping the nest on the top layer, begin piping the sides of the cake. I found it easier to pipe in 3-inch sections from top to bottom working my way all around the cake. Don’t worry, it doesn’t take as long as you think it will.
Once your *nest* design has been completed, fill the nest with your choice of coloured candy Easter eggs. I used M&M’s. If you are good at fondant sculpture, you can make the bird. As you can see, I bought a little inedible one to decorate the nest.
I removed the bird and the eggs before wrapping and storing the cake in the freezer where it will (hopefully) be safe until Easter weekend!
Kathleen’s Carrot Cake Recipe
- 2 cups of unbleached flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 3/4 teaspoon of salt
- 2 teaspoons of cinnamon
- 1/2 teaspoon of nutmeg
- 3/4 cup of white sugar
- 3/4 cup of packed brown sugar
- 3 eggs
- 1 1/2 cups of vegetable oil
- 2 teaspoons of pure vanilla extract
- 2 cups of grated carrots
- 1 cup of crushed pineapple
- 1/2 cup of chopped pecans (optional)
- Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl and whisk together well. Set aside.
- In your mixing bowl beat together sugars, eggs, oil and vanilla until smooth. Gradually add flour and spice mixture until well combined. With mixer set on low, add carrots, pineapple and pecans.
- Pour into prepared cake pans or cupcake pans.
- Bake cakes at 350° F for 40 minutes until cake tester comes out clean. For X-large cupcakes bake for approximately 28 minutes at 350° F until cake tester comes out clean. Let cool in baking pans before removing to cooling racks.