Bring This Bake To Life: Eggs-quisite Nest Cake

Описание: We’re cracking the code on the ultimate Easter centrepiece! Come bake our Eggs-quisite Nest cake, you’ll be sculpting a chocolate nest, tiny birds and a stash of mini eggs. It's almost too cute to eat!

At The Big Bakes, we’re all about bringing people together through the joy of baking. From our fun-filled baking events, taste tests, recipes, hacks and tips, come join us. Life is batter together! 🎂❤️

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Chapters:
0:41 Crumb coat & Icing
1:52 Make the fondant chicks & eggs
2:35 Make the chocolate nest
3:25 Assemble the cake

Cake recipe-    • The ONLY sponge cake recipe you need!  

Buttercream ingredients-

400g Caster Sugar
500g Butter
250g egg white
Colourings of choice

Extra ingredients-

100g Shredded Wheat
50g milk chocolate
50g dark chocolate
Coloured fondant of your choice
Icing sugar (to dust)
Sprinkles (optional)
Food Colouring of choice

Equipment-

4X 6’’ Cake Tins
Baking Parchment
Cooling Rack
Mixing Bowls
Cake Turntable
Round Cake Board
Mixer (stand or hand)

Utensils-

Spatulas
Serrated knife
Skewer
Piping bag(s)
Piping nozzles
Small sharp knife
Palette Knives
Cake scraper
Scissors

HOW TO MAKE YOUR SWISS MERINGUE BUTTERCREAM
This buttercream will be used between your cake layers and around the outside.
1. Heat the Egg Whites & Sugar
Add the egg whites and caster sugar to a saucepan.
Heat gently over medium heat, stirring slowly but continuously for approximately 4 minutes, or until the sugar has fully dissolved.
To test: Rub a small amount between your fingers. It should feel smooth, not grainy.
Do not allow the mixture to boil.
2. Whip the Meringue
Transfer the mixture to a clean mixing bowl.
Whisk on high speed for approximately 7 minutes, until the mixture becomes thick, glossy and forms stiff peaks.
The bowl should feel cool before adding the butter.
While whisking, cut your butter into small chunks.
3. Add the Butter
Reduce the mixer speed to medium.
Add the butter gradually, a few pieces at a time, allowing each addition to incorporate before adding more.
Once all butter has been added, increase the speed and continue mixing until the buttercream becomes smooth, pale and silky. This may take at least 5 minutes.
If the mixture looks curdled at any stage, continue mixing, it will come together.
4. Add Flavouring & Colour
Add your chosen flavourings or colouring.
Mix until fully incorporated and smooth.
Set aside until ready to use.

HOW TO MAKE YOUR FONDANT DECORATIONS
Before beginning, wipe down your station and ensure all crumbs and residue are cleared away to avoid contaminating your fondant.
1. Condition the Fondant
Take your chosen colours of fondant.
If firm, knead, stretch and pull the fondant until it becomes warm and pliable.
Working on parchment paper can make this easier.
2. Prepare for Shaping
Continue kneading until the fondant is smooth and free from cracks.
If cracking occurs, continue kneading until elasticity improves.
3. Create Your Designs
Shape your fondant into spring-themed decorations such as: Birds, Eggs, Flowers, Small animals. You can follow inspiration images or create your own designs.

HOW TO MAKE YOUR CHOCOLATE NEST
1. Melt the Chocolate
Add your milk chocolate and dark chocolate to a saucepan.
Heat gently over low heat, stirring continuously until fully melted and smooth.
Remove from heat once melted.
2. Prepare the Shredded Wheat
Break the shredded wheat into small pieces in a bowl using your hands.
The texture should be rough strands, not powder.
3. Combine
Tip your shredded wheat into the melted chocolate pan.
Gently fold together until evenly coated.
4. Shape the Nest
Spoon the mixture onto a clean sheet of parchment.
Using the back of a spoon, press lightly to form a circular nest shape, creating a dip in the centre.
5. Leave to Set
Allow the nest to set at room temperature until firm.

ASSEMBLY & DECORATING TIME
1. Level the Sponges
Once cooled, trim the domed tops from the sponges if needed to create flat, even surfaces.
2. Prepare Your Base
Place your cake board onto a turntable.
Add a small blob of buttercream to the centre of the board to secure your first sponge.
3. Stack the Layers
Place the first sponge onto the board and gently press down.
Spread a thin, even layer of buttercream on top.
Add the second sponge and repeat.
Continue until all four layers are stacked.
Check from eye level to ensure the cake is straight and level.
4. Cover the Cake
Apply buttercream around the outside of the cake using a palette knife or piping bag.
Smooth using a scraper until the sides are even and the top edges are neat.
5. Add the Chocolate Nest
Carefully transfer the chocolate nest to the centre of the cake using a palette knife.
6. Add Fondant Decoration
Place your handmade fondant decoration into the centre of the nest.
7. Final Touches
Add any additional decorations or sprinkles to complete your design.