Easter Bird Nest Cake

March 21, 2013

Each Easter I try to come up with a creative dessert for the family and more often than not, I’ll end up baking a cake.  This year I decided to rely on our family favourite, carrot cake.  Only instead of frosting it with the traditional cream cheese frosting or even better (my husband’s favourite, pumpkin pie spice buttercream) I chose to go with a milk chocolate buttercream.  I knew I needed to use a buttercream frosting because in my head, I had a picture of a bird nest cake  that just wouldn’t go away and buttercream frosting had the consistency that would enable me to transfer the image from my head onto the carrot cake.

 

Completed Cake 4

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 posted here.

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.

Layers Frosted

When the top layer has been added, cut a line approximately 4″ in diameter around the center of the layer.

Cut for Nest

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).

Nest Scooped

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.

Dirty Iced

When cake has cooled, remove from fridge and apply final coat of frosting.  Smooth out the frosting around entire cake.

Frosted

Fill a piping bag with the milk chocolate buttercream.  Using a #4 tip, 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.

Nest Design Application

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.

Design on Sides

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.

Completed Cake 6

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!

UPDATE FEBRUARY 2014:  This month I’ve received a lot of requests for the recipe for this carrot cake.  I do have a link to the recipe in the post but decided to update and publish the recipe on this page.  Enjoy!

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)

Directions

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° for 40 minutes until cake tester comes out clean.  For X-large cupcakes bake for approximately 28 minutes at 350° until cake tester comes out clean.  Let cool in baking pans before removing to cooling racks.

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{ 144 comments… read them below or add one }

Barbara | Creative Culinary March 21, 2013 at 8:16 pm

How cute is that? When I come back in another life I want to be one of your grandchildren. :)

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Jane Aspen February 25, 2014 at 8:37 am

I would love to have your receipt for carrot cake. My aunt use to make one that had baby food in it

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Darcy Hebdon February 25, 2014 at 10:31 am

I have a recipe I got from my mom that uses carrot baby food in it. I love it as it is so easy. Send me a note to remind me and I’ll forward the recipe if you wish.

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peg February 25, 2014 at 11:59 am

Would love to have that recipe.

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Mary February 25, 2014 at 2:21 pm

Darcy Hebdon,
I would love to have your Mom’s recipe
for the carrot cake.
Thanks
Mary

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Nancy Hollon February 26, 2014 at 7:37 pm

Would you send me your mom’s recipe for her carrot cake with baby food? Thank you so much in advance.

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Gigi Anderson February 27, 2014 at 6:44 am

Could you please send me the recipe for Carrot Cake using the baby food. Sounds easier and delicious.
Thank you,
Gigi Anderson

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Lynn March 6, 2014 at 8:28 am

I would love to have your mama’s recipe for the Carrot Cake.

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joan duffy March 7, 2014 at 9:19 am

please can you send me your mum’s recipe for carrot cake using baby food
thanks.

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Deeps March 7, 2014 at 1:50 pm

Hi Darcy,
Could you send me the recipe of the same cake? Thanks in advance. Have a good day.

-Deeps

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Janel L. Velez March 7, 2014 at 5:45 pm

Hi Darcy Hebdon,

Please send me your easy recipe for the carrot cake using carrot baby food.

Thanks,
Janel

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Dana Ughetti April 8, 2014 at 2:13 am

Could I please have your mom’s recipe using the baby food too? Thanks so much,

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Phyllis March 6, 2014 at 12:57 pm

Would you be willing to share your mom’s recipe for the carrot cake using baby food.
I would really appreciate it.
Thank you in advance
Phyllis

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Cheryl (Grandma Coco) March 21, 2013 at 8:36 pm

So cute! What an inventive idea!

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The Partiologist March 21, 2013 at 11:22 pm

This is absolutely beautiful – I love the look – it’s just perfect!!!

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Suzanne March 21, 2013 at 11:34 pm

This is so adorable. Just love the idea and the look of the finished “Nest”. Thank you for sharing and Happy Easter!

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Choc Chip Uru March 21, 2013 at 11:35 pm

That looks absolutely gorgeous :)

Cheers
Choc Chip Uru

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Rita March 22, 2013 at 5:21 am

Lovely and delicious bird nest. Wish you and your family Happy Easter! Hugs!

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The Bearfoot Baker March 22, 2013 at 7:32 am

This cake is brilliant!! I love everything about it!!! Thanks so much for sharing and Happy Easter to you and your family!!!!

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Loren March 22, 2013 at 8:33 am

Adorable!!!! So cute!!

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Mike @ Semi Sweet March 22, 2013 at 8:59 am

Creative idea, Paula!! I’m a little obsessed with Cadbury chocolate mini-eggs. I would use those if I attempted making this cake. Happy Easter to you and your family!

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Renee - Kudos Kitchen March 22, 2013 at 9:47 am

This cake is too cute Paula! It’s also HUGE! I hope your family saves plenty of room after Easter dinner to have a nice big piece (along with those candy eggs of course). The addition of the bird is adorable too! As always, you’ve done a fantastic job! Happy Easter to you and your family!

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Amanda Kelly March 22, 2013 at 11:54 am

Amazing! I love this! It is so cute and I bet sooo yummy! Can’t wait to try it!

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JulieD March 22, 2013 at 1:25 pm

Paula, this looks so adorable and realistic!! I was going to see if these were little sticks of some kind…just darling!! Happy Easter to you and your family!

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CookieCrazie Pam March 22, 2013 at 3:44 pm

Ahhh Paula…..this cake is awesome. I love the whole idea of a bird’s nest for Easter….and this cake is the cutest. How creative! And I can only imagine how yummy it is. Sounds divine! ♥♥

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Jacquee March 22, 2013 at 7:46 pm

Awesome cake, Paula!! Love the twig technique. Carrot cake and chocolate- great flavour combo!

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Sharon March 23, 2013 at 9:51 pm

Cute, and it looks so tasty! I love the little bluebird of happiness you picked out!

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Annamaria @ Bakewell Junction March 24, 2013 at 8:20 pm

Paula,
Your cake looks adorable. I haven’t made carrot cake in a while and would love to try your recipe. I found your post on Sugar & Slice Sunday.
Annamaria

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Jennifer @ Not Your Momma's Cookie March 24, 2013 at 8:24 pm

Gorgeous, Paula! I’m so in love with this cake!! The nest details look absolutely perfect :)

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Lora March 25, 2013 at 3:42 pm

omg. This is incredible!!!!!!!

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Julie Gazinski March 26, 2013 at 2:41 pm

Precious Idea – I’m going to make this for Easter using a BUNDT pan!

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Helene March 27, 2013 at 12:51 pm

This is the cutest cake, love it!

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Kristina - paddle attachment March 27, 2013 at 5:15 pm

Wonderful and whimsical, Paula! I love how you piped the twigs – so natural!

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Lillian Shoffner March 28, 2013 at 1:26 pm

Beautiful cake and I Love the idea. Thanks so much for sharing

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Michelle March 28, 2013 at 1:37 pm

I was wondering if the cake recipe makes all 3 of these cakes or if the recipe just names one cake and you have to duplicate the cake the three times? And where do I get the bird?I want to do this Wknd :)))

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Michelle March 28, 2013 at 1:39 pm

Not name ugh make is what I meant..darn phone

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Paula March 30, 2013 at 10:46 pm

My carrot cake recipe makes enough to make this cake as shown on the blog. I divide my batter up into three 8″ round cake pans which I have greased (with Crisco shortening) and lined with a light coating of flour. I also line the bottom of the pans with a circular piece of parchment paper.

To divide up my batter evenly between the three pans I pour it first into a glass 1 cup measuring cup and fill each pan with the batter, one cup at a time per each pan until the batter has been equally shared between all three pans.

I purchased the little bird at my local Dollar store, in the floral decor section.

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Tommy March 29, 2013 at 8:53 am

Glad you showed the piping nest. I guess if you don’t have a piping bag you can use chocolate sprinkles.

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Paula March 30, 2013 at 10:41 pm

Hi Tommy ~ Using chocolate sprinkles if you don’t have piping bags is a great idea! Additionally, you could make a piping bag from a small baggie, just snip a small hole in a bottom corner of the bag, fill with buttercream and pipe away.

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Marilena March 29, 2013 at 9:00 am

Genial !!!! a ideia é simplesmente fantástica….. adorei!!!!

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kcarskc March 29, 2013 at 11:58 am

I thought you had used choc. covered chinese noodles for the sticks!

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s Bis March 6, 2014 at 11:31 am

I did use the choc covered chinese noodles worked great and took half the time!!!!!

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Nicolle March 29, 2013 at 1:03 pm

I love this cake! I also would like to know about the 3 carrot cake layers please. The link to the cake recipe doesn’t specify the pans to use, so did you just pour the recipe into 3 eight inch round pans and reduce the cooking time? Thanks!

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Jackie Buss March 29, 2013 at 6:26 pm

It sure looks like a great cake, and looks like it will not take all day to make it. Thanks for the idea, and who would have have thunk chocolate frosting on carrot cake! I,m making this for Easter! Have a great Easter!

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Sue {munchkin munchies} March 29, 2013 at 9:22 pm

What an awesome cake! I never thought to put anything but cream cheese frosting on a carrot cake; I’ll have to try the chocolate:)

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hani@hanielas March 29, 2013 at 9:27 pm

Paula, what a beautiful cake and and your buttercream sounds delicious!

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Susan March 30, 2013 at 8:41 pm

Thanks for the inspiration! I tried it (to those that were asking I did have to make two batches for 3 layers…… The twigs…. Well I applaud you- I only did the top in twigs—- my patience wore thin! Lol thank thank you! And the cake was delish(the scraps from the cut out!

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Paula March 30, 2013 at 10:47 pm

Hi Susan ~ Delighted to hear that you liked the cake (scraps)! Have a wonderful Easter and enjoy the remainder of the cake :)

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Carol March 31, 2013 at 8:44 am

This would be perfect for any spring function not just Easter…..I plan on making this for a Mother’s Day Brunch….can’t wait to see everyone’s reaction :)

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Marina BlauKitchen March 31, 2013 at 4:15 pm

Beautiful nest Paula :)

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Cath from Cath's Cookery Creations March 31, 2013 at 7:46 pm

This cake is absolutely beautiful Paula. I have some leftover Easter eggs so may have to give this a try.

Found you via the Sugar and Slice link party.

Cath

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Nicolle March 31, 2013 at 7:47 pm

Thanks again for this Paula!! I made the cake and decorated it like you did, what a hit! The carrot cake and the icing were delicious.

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Michelle March 31, 2013 at 11:46 pm

This cake turned out wonderfully!!! Carrot cake and carob frosting goes very well together!! All my kids agree it is a keeper!! Hubby loved it as well :)) thank you very much for sharing this :)

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Dixie n Dottie April 1, 2013 at 2:45 pm

How cute! This must have taken you for ever! Awesome job!
Happy Belated Easter! :)
Have a great week!
Dixie n Dottie
SMILE, GOD LOVES YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Warning Sugary Goodness April 10, 2013 at 1:13 am

Bummer, I only just saw this cake:( I was so busy during Easter I missed a lot. I’ll keep it mind for next year in my “have to make” file.

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Diane {Created by Diane} April 14, 2013 at 10:35 pm

This is the CUTEST cake ever! I just love it, especially the carrot cake part with CHOCOLATE frosting, YUM!!!

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Paula April 18, 2013 at 11:24 am

Thanks Diane. The grand-girls got a kick out of it!

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Melissa {Simply Sweets by Honeybee} April 21, 2013 at 8:33 pm

Paula,
I’m so behind on commenting on my favorite blogs but I wanted to make sure that I commented on this post because when I first saw this cake I was in awe. It is absolutely gorgeous. I really want to make one of these next year. Thank you for sharing your amazing talent. Hugs!

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Paula April 25, 2013 at 5:41 pm

Thanks so much Melissa. I hope you do make this cake next year.

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Rachel January 6, 2014 at 11:23 pm

Paula –

I love this and am going to attempt it this Easter!! But, I do have a question … how did you “smooth” the final layer of frosting after you applied it? I’m not sure how to do that.

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Moira February 21, 2014 at 11:37 am

Love it, my kids just love carrot cake, and whats more one of them is into bird watching, must do this for him instead of our tradition figolli for easter, Thank you for a splendid idea.

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alexandra February 21, 2014 at 1:05 pm

Will freezing the cake mess the frosting up? How much time in advance do u make the cake?

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alexandra February 21, 2014 at 1:32 pm

Thsnk you soo much for your previous reply. Last question: How many days in advance did you make the cake?

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Val February 22, 2014 at 12:08 am

Great idea. Looks so pretty. Was wondering could I use coconut (dipped in milk chocolate) instead of piping for outside of nest? I dont think I have patience for all the piping. What do you all think?

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Gail McWithey February 22, 2014 at 9:10 am

Loved this! My sons birthday is Easter so I’m always looking for an easy but “special” cake I can do for him! When I first saw the picture I thought you used Cadbury chocolate Easter eggs ( the small candy covered ones) they would be perfect! Thanks for the “do-able” birds nest! Now how to get it from NC to BAllston Spa New York. Son is in the nuclear proto type school of the Navy. Hooyah!

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leymar February 22, 2014 at 9:51 am

Heromosos diseños,me encantan y quisiera me enviaran mas modelos y recetas por favor.

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leymar February 22, 2014 at 9:52 am

Hermosos diseños,me encantan y quisiera me enviaran mas modelos y recetas por favor.

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Kathy February 22, 2014 at 11:55 am

I’m wondering if chocolate covered stick pretzels could be used for the twig effect thus making a crunchy outside? What do you think?

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Ann February 22, 2014 at 2:23 pm

I thought all the piping was chocolate covered chow mein noodles… Might be an idea though.. Cute cake!!!

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tina noppenberger February 23, 2014 at 8:54 am

im gonna do this in cupcakes,so i can share with my target family…

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KSH February 23, 2014 at 10:09 am

I’m confused. The instructions say to cool the layers before icing. Then after icing the “nest,” the instructions say to play in refrigerator until cake is cool. I thought it was already cool??

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KSH February 23, 2014 at 10:10 am

That should read “place in refrigerator…”

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Paula February 23, 2014 at 2:55 pm

Hi there ~ The first cooling is meant for after the cakes are baked. Let cool on counter (on their cooling racks) before you apply the layer of “dirty icing.”. The second cooling (in the fridge) is after you have “dirty iced” the cake and before you apply the final layer of frosting and the “nest” design. Sorry for any confusion :)

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Carolyn February 23, 2014 at 3:23 pm

I will be doing this but baking a pound cake….

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Noeline Davis February 23, 2014 at 7:23 pm

the cake looks to good to eat and thank you for posting it on my news feed

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Noeline Davis February 23, 2014 at 7:25 pm

the cake is beautiful and i’m going to try and make it for easter

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Paula February 25, 2014 at 1:47 pm

Hi Noeline! Thanks for your sweet comment. I hope you have a lot of fun making this cake!

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L. K. B. Bailey February 23, 2014 at 8:38 pm

It looks very yummy and it’s beautiful I just might try this one as I love butter cream frosting, and the addition of chocolate to it will be awesome I’m sure. :)

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joanne February 23, 2014 at 8:49 pm

that cake was beautiful i will try it for easter

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Heather Miller February 23, 2014 at 11:47 pm

Or u could add broken pretzel sticks on outside to create nest. With chocolate cake and frosting. Yummy

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Tonia Burch February 23, 2014 at 11:52 pm

Another option that would look realistic and easy would be to use Crunchy Chow Mein noodles , gently fold and mix into melted chocolate chips (possibly dark and milk to give multiple colors) and pat them onto the cake. You could also use the frosting as well, these would make really cute personal nests using Large muffin tins.

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christie February 24, 2014 at 7:29 am

Okay so I have made this but with chocolate spider recipe around the outside instead of just chocolate and its amazing!!

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Megha Munshi February 24, 2014 at 8:47 am

Hi, I just wanted to let you know that a Facebook page known as Cutchi Kitchen has been sharing your blog photos without any credit to you. I find this sad, so thought of letting you know.

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Paula February 24, 2014 at 2:31 pm

Thanks so much for letting me know Meghan. It was very nice of you to do so and I appreciate it very much. I have contacted Cutchi Kitchen and the post has been removed from their FB page.

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Isabel (Tiskwell) February 24, 2014 at 10:38 am

Oh! I’ve just seen this and I liked it so much! I’ll try it out for the Holly Week ( because I’m writing you from Lima-PERU in South America and here the Eastern is called Holly Week) I’m sure it’ll be a great surprise for the little ones of my family!

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Paula February 24, 2014 at 2:33 pm

Hi Isabel ~ I’m delighted that you like the cake enough to try it this Easter. I’m sure the little ones will love it. Happy Easter to you and your family :)

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terri will February 24, 2014 at 1:24 pm

Would a bunt cake be easier? The middle would not have to be cut out. Also chinese noodles covered in chocolate for the nest look. I may try that. Cake is gorgeous for Easter!!

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Paula February 24, 2014 at 2:34 pm

Hi Terri! Thanks for visiting and for your comment. I think a bundt cake would work very well. Great idea!

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Jeanie February 24, 2014 at 3:47 pm

Super Cute Cake. I think it might be a little easier to frost the first 2 layers and cut the hole in the top layer before placing it on the top. This would eliminate the mess of trying to remove the cake where you had cut the hole. Thanks for your recipe.

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Paula February 25, 2014 at 1:44 pm

Hi Jeanie ~ I think your suggestion is a great one! Thanks for visiting and for your idea :)

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crystal February 24, 2014 at 9:39 pm

I think I will use a large muffin pan and my grandchildren will have individual nest. Thank you for your ideas….

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Paula February 25, 2014 at 1:46 pm

Hi Crystal ~ Using a large muffin tin to make individual nests is a great idea! Your grandchildren are going to really enjoy them. Thanks for visiting :)

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Page February 25, 2014 at 2:59 pm

Just made this for my sister who is a bird lover – she LOVED it. I’m not a professional baker, but do it for fun. Posted a picture on FB and everyone thinks it’s great. Thanks so much for sharing – and for encouraging me by saying making the sticks didn’t take as long as you’d think. Totally true!

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AUNT ANN February 25, 2014 at 4:11 pm

aBSOLUTELY BEAUTIFUL! i INTEND TO TRY IT THIS EASTER. TAHNK YOU FOR SHRING! LOVE YOU CAROL, AUNT ANN

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Wendy February 25, 2014 at 5:40 pm

I thought the nest effect was done by using won ton noodles when I first looked at it

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charlene crossman February 25, 2014 at 8:43 pm

i wonder where you get the frosting or how to make it , thankyou

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Gayle February 25, 2014 at 11:18 pm

Why not use a bundt pan. Hole is already made.

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Jenni February 26, 2014 at 12:39 am

When I first saw the picture, I thought the twigs were crunchy chow mein noodles coated in the buttercream and spread onto the cake. That’s neat that you piped them! Probably works a lot better that way! LOL

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Candy February 27, 2014 at 8:41 am

My daughter & I will be making this cake soon! Thanks so much for the easy-to-follow instructions. IF (and that’s a big “if”) my cake turns out as beautifully as yours I’ll be sharing it on my blog…with a link back to you, of course! Although, if it’s a flop that might be a fun blog post too. The readers can always visit your site to see how a pro does it. ;) Once again, thanks for the inspiration!

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Paula MK February 28, 2014 at 1:50 pm

Hi…was wondering if you have a post on how to make the bird…

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Paula February 28, 2014 at 3:28 pm

Hi Paula ~ Sent you an email :) Thanks for visiting!

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Mandy February 28, 2014 at 3:09 pm

Can we please have the recipe for Magnolia Bakery’s Vanilla Buttercream, many thanks :-)

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Paula February 28, 2014 at 3:27 pm

H Mandy ~ a quick search on Google will bring up the recipe for you. (Martha Stewart May 2006 link). Thanks for visiting!

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antoinette March 1, 2014 at 4:24 pm

I loved the chocolate carrot cake it is so cute and I will make this and let you know how it comes out, wow thanks

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Paula March 6, 2014 at 11:48 am

Thank you Antoinette. Have fun making the cake. Looking forward to hearing how you liked it!

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sharon March 2, 2014 at 8:42 am

I was just wondering if anyone has tried to use rice noodles and stirl them in whipped chocholate icing if they would get the same effect for the nest, it would be a bit easier…..

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Deanna March 2, 2014 at 10:04 pm

How do you make the chocolate butter cream frosting? I want to make this but I don’t bake much and this looks fun.

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Cecilia Calixto Joanico March 3, 2014 at 8:19 am

Amei o Bolo, só que sou desastrada para trabalhos domésticos. Tem como fazer este bolo e enviar por SEDEX? Qual a sua validade? Qual o valor caso seja possivel a minha encomenda
Aguardo a resposta, pois preciso para a Páscoa
Agradecida
Cecilia

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tracy hunt March 3, 2014 at 11:26 am

I think it would be easier to cut the circle out of the cake BEFORE you put it on the other two layer? Anyway, I like this because it not only looks festive and fun, it sounds like the cake itself is delish……a win win

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Paulette March 3, 2014 at 10:36 pm

How long did you freeze this for? Also, when you thawed it out, was it as good as fresh?

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Paula March 6, 2014 at 11:53 am

Hi Paulette ~ Thanks for visiting. I made this almost two weeks before serving it. It froze and thawed very well and was as good as fresh.

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Roxy | Roxy's Kitchen March 6, 2014 at 9:29 am

Such a great idea and so easy to make!!! Just beautiful <3!

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Paula March 6, 2014 at 11:49 am

Thanks so much Roxy. I appreciate your visit and the comment:)

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Stephen March 6, 2014 at 5:44 pm

Great looking cake. I wonder if using a marshmellow peep would be a good substitute for the bird.

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Wanda Warren March 7, 2014 at 5:35 am

I had the same thought as Stephen, using peeps as well as piping green grass–just on top–and fill with eggs; thinking of making one of each. Would be cute at Halloween to make the top cut more shallow, decorate the hole and small portion of the top layer like a mud pit with red gummy worms and black licorice spiders crawling out of the hole, on the top, and a few strategically crawling down the sides. Just thinking of all the possibilities.

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Wanda Warren March 7, 2014 at 5:35 am

I had the same thought as Stephen, using peeps as well as piping green grass–just on top–and fill with eggs; thinking of making one of each. Would be cute at Halloween to make the top cut more shallow, decorate the hole and small portion of the top layer like a mud pit with red gummy worms and black licorice spiders crawling out of the hole, on the top, and a few strategically crawling down the sides. Just thinking of all the possibilities.

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Cherise stinson March 7, 2014 at 8:18 am

This cake is fantastic for easter

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Janel L. Velez March 7, 2014 at 5:45 pm

Hi Darcy Hebdon,

Please send me your easy recipe for the carrot cake using carrot baby food.

Thanks,
Janel

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Christa March 8, 2014 at 1:18 pm

How did you wrap the cake for freezing and not smoosh the piping?

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Paula March 8, 2014 at 1:33 pm

Hi Christa! I covered the cake with parchment paper first and then used two layers of plastic wrap over the parchment paper. Thank you for your visit!

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Darcy White March 8, 2014 at 5:25 pm

Thank you so much for sharing this great carrot cake recipe. it is just absolutely amazing and I can’t wait to attempt to make one. I hope mine turns out as great as yours did. Thanks again for sharing it.

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Denna March 10, 2014 at 12:45 pm

My birthday is sometimes close to Easter. One year my Mother frosted an Angel Food cake, filled the hole in with frosting with green dyed coconut for grass, then had tiny eggs & baby chicks in the grass. Very cute. May try your version for Easter.

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Susan March 16, 2014 at 10:18 pm

Can you post the recipe for the buttercream frosting? Looking forward to making this adorable cake!!

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Nicolle April 18, 2014 at 9:56 pm

I would also be interested in the buttercream frosting recipe. There used to be link to go to the recipe but I don’t see it! Thanks.

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suzie March 17, 2014 at 12:35 pm

When I first saw this cake I said…”Oh, my gosh! I love it!”…
I have been deemed the ‘cake maker’ in our family. Don’t know about that, because I’m not always consistent in great looking cakes..however, they usually taste pretty good. Thanks so much for posting this..I shall give it a try!
Happy Easter!

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Courtney March 18, 2014 at 4:02 pm

This is such a beautiful cake and can’t wait to try it for Easter. You said purchased the bird, where?

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Kelly B March 23, 2014 at 6:22 pm

Courtney, I purchased mine from the local Michael’s Arts and Crafts. But you can find them at most places that carry floral supplies.

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Maria Célia Clerc March 22, 2014 at 3:29 am

Muito bom e bonito ! sua sugestão é ótima ! felicitações

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Kelly B March 23, 2014 at 6:20 pm

I made this just yesterday for my son’s girlfriend’s birthday! She loved it, I loved it, everyone loved it!! I used my own ginger carrot cake recipe and used the buttercream recipe in your article! It was easy and fabulous!! A definite keeper for Spring/Easter/Birthdays!! Thank you for posting such a lovely design!!!

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Paula March 24, 2014 at 8:56 am

Hi Kelly! Your are most welcome! I think it’s wonderful that you made this cake for your son’s girlfriend’s birthday. Your ginger carrot cake recipe sounds great. Thank you for visiting and taking the time to leave your comment. So happy to hear that everyone loved what you created for them.

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cindy March 23, 2014 at 8:43 pm

I love this cake! Its gorgeous! However…when I saw it I didn’t realize everything was PIPED, I thought it was CHOWMEIN (LO MEIN noodles, chocolate covered. Could this work as well if hands cant handle the piping process? I could never do this tiny work even though I make beautiful meringue cookies, they are much larger.

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Cindy deRosier March 28, 2014 at 7:08 pm

I’m the Editorial Assistant for Fun Family Crafts and I wanted to let you know that we have featured your cake! You can see it here:

http://funfamilycrafts.com/bird-nest-cake/

If you have other kid-friendly ideas, we’d love it if you would submit them. If you would like to display a featured button on your site, you can grab one from the right side bar of your post above. Thanks for a fun project!

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Paula March 29, 2014 at 11:04 am

Thank you so much! I appreciate being featured on your site very much.

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Irene McInerney March 29, 2014 at 10:54 pm

I can’t wait to try making this cake. Before Easter. It is so clever and I’m sure will make a great hit with the grandchildren….. thanks. And I hope it looks as close as I can make it to look as best I can…….

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Irene McInerney March 29, 2014 at 10:57 pm

Thank you and I will make this for Easter…. It looks really wonderful and I’m sure will be a big hit with the grandchildren……

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Cassandra Syp. April 12, 2014 at 1:03 pm

Is there anything else i could use for the little lines inside and outside the cake? Or would the butter cream be the best option to go?

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sara cumbee April 15, 2014 at 9:45 am

Going to try this for Easter. Just wondering if you drain the cup of pineapple.

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Donna Woolhouse April 15, 2014 at 12:12 pm

Just made this using 3 layers of chocolate cake.
Turned out great :)
Thankyou for the idea

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Sharoan April 15, 2014 at 11:20 pm

Hi Paula,

Was wondering if the cake would look gorgeous with a pink or yellow buttercream frosting? any suggestions other than the chocolate? I thought I would try a strawberry/white cake.

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Beri April 16, 2014 at 5:34 pm

Lady, You are indeed remarkable!!! I love your masterpieces : )
One of your web friends,
Beri Wennihan
Tarkio,MO

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Yolanda April 19, 2014 at 9:12 am

Did you use ghiradelli dark choc chips? Made cake lastnight and it’s a light chocolate, maybe because of all the powdered sugar. Please let me know. Will make again in two weeks.

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Liza April 19, 2014 at 3:21 pm
Liza April 22, 2014 at 2:44 pm

Also, I painted the bird myself. The whole cake was a huge success!

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jorge April 20, 2014 at 12:44 pm

made it last nite……..wish i can show you the results…

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