Easter Cake

Happy Spring Time Everyone!

It might have snowed last week but I am trying to not let that bring me down. I am always excited for when spring finally rolls around. I am not a fan of winter or snow so I am 100% ready for warmer weather. This time of year is so great because you can appreciate the warmth and sunlight after months of dreary snow and slush. Plus, it is at this time of year that I can start thinking about gardening again. It may be too cold outside to plant anything yet, but it is a perfect time to get my seedlings started inside by a window.

Ah, right yes…the cake…the whole reason I am making this post. I made a carrot cake last year for Easter and it went over so well that I tried making another this year. I know carrot cake is probably the most basic Easter dessert so I tried to amp up my decorations so that my cake could stand out.

So I made a carrot cake recipe that I found on Food Network. I made it last year and it turned out so I did the same thing again so that I would know the cake would taste good. The frosting is a basic buttercream. Which I am aware that most carrot cake recipes use cream cheese frosting but I did not buy enough cream cheese (AAHHHHH) so I just made buttercream. I added blue food coloring to my frosting for the outside of the cake to make it a nice pastel color. Once the cake was frosted, I lined the bottom with rainbow sprinkles.

I then made the little “bird nests” out of sweetened dried coconut and sweetened condensed milk. I formed little nests, placed them in a parchment paper lined cupcake sheet and baked them in the oven. Once they were cooled, I placed cadbury mini eggs inside and put them on top of the cake.

So I made the cake in smaller baking pans so that I could get three layers instead of two. For the frosting in the center, I used the same exact buttercream but I left it white and added rainbow sprinkles.