Our contributors, Mary and Brenda Maher of Cakegirls, return with a fresh, step-by-step Easter tutorial.
Easter is the perfect season to trade rich autumn flavors for bright, spring-inspired desserts. This oversized Easter nest cake pairs a donut-shaped cake with toasted coconut “twigs” and speckled chocolate eggs for a centerpiece that feels both elegant and playful. The donut pan gives an instant nest shape; a thick American-style buttercream helps the coconut adhere and creates the rustic texture of a bird’s nest. Homemade cake and buttercream are ideal, but this design also works with a boxed mix and store-bought frosting if you’re short on time.
We keep a donut pan in our toolkit because it’s so versatile. For this project it gives the cake its nest shape with minimal carving or assembly. The real showpieces are the speckled chocolate eggs, which you can make in any egg mold. Toasted coconut—available at many specialty grocers—adds crunch, color and the realistic look of twigs.
EASTER NEST CAKE
a tutorial by Cakegirls
Supplies:
Cake baked in a Donut Shaped Pan
American Style Buttercream
Light Pink Candy Coating
Dark Chocolate Candy Coating
Extra-large egg chocolate mold
4 ounces toasted coconut chips
Toothpicks
Bake the cake in a donut pan, cool completely, then wrap and chill. A refrigerated cake is easier to frost than one at room temperature; you can also freeze it and thaw in the fridge before decorating. Make your buttercream ahead if you like—chilled buttercream should be stirred or lightly whipped before use.
To create the speckled eggs, melt a small amount of dark chocolate coating in a microwave-safe bowl on half power in 30-second intervals, stirring between each interval until smooth. Use a toothpick to dot the inside of each egg cavity with tiny speckles, then chill the mold for 2–3 minutes so the dots set.
Melt the pink candy coating the same way, making sure it’s warm and fluid but not hot, so it won’t disturb the speckles. Spoon a few tablespoons into each cavity and spread the coating to form a shell at least 1/4″ thick. Let the coating slightly overflow the edge, then scrape across the top of the mold with a spatula to create a flat rim. Chill the mold for about 15 minutes.
Remove the shells from the mold and check for thin spots; reinforce them with more coating if needed. Warm a little coating and apply it to the rim of one half, then press the two halves together. Wipe away any excess coating, hold briefly until set, and repeat until you have three eggs or however many you need.
Frost the chilled donut cake with a generous, rustic layer of buttercream. Use the tip or edge of a spatula to drag arcs that follow the round shape—this creates the nest’s concentric, organic texture.
Press individual pieces of toasted coconut into the frosting, aligning the flakes so they point in the same general direction. This builds a consistent, twig-like texture rather than a random, messy look. Continue layering coconut around the inner and outer edges until the nest shape reads clearly.
Place the speckled eggs into the center hole. If needed, carve a small section of cake or add a dab of buttercream so the eggs sit snugly and don’t roll. Finish by filling any remaining gaps with more coconut to blend the eggs into the nest.
The result is a simple but striking Easter centerpiece: a donut-shaped cake frosted with buttercream, covered in toasted coconut, and finished with homemade, speckled chocolate eggs. It’s approachable to make, easy to scale for larger crowds, and perfect for spring gatherings.
YOU MAY ALSO ENJOY:
Speckled Egg Cake
Chocolate Easter Bunny Cake
Sugar Cookie Moss Cake
Chocolate Daffodil Cake
Mini Easter Egg Cakes