In the Kitchen

Level of Difficulty
Moderate
Yield
Serves 2
Cook Time
1 Hour

Ingredients

Cake
1 package white cake mix (Use one 2 layer cake mix to yield 20 to 24 egg cupcakes to decorate = 10 – 12 egg cakes)
1/4 cup Lemon Jell-O (any flavor can substitute)
1/4 cup Lime Jell-O (andy flavor can substitute)
1/4 cup Strawberry Jell-O (any flavor can substitute)
Wilton Mini Egg Pan

Candy Coating
Vanilla Frosting
Wilton Candy Melts (Yellow, Red, and Blue)
Royal Icing (holds the 2 halves together)

Chocolate Bird’s Nest
1 1/2 pounds of Wilton Candy melts (Green)
1 can Chow Mein Noodles

Directions

  • Cake
    1. Prepare cake batter as directed on package; divide evenly into three bowls.

    2. Stir different flavor dry gelatin mix into each bowl.

    3. Alternately spoon batters into each mold, adding about 2 tablespoons of each batter to each mold.

    4. Bake as directed on package for cupcakes.

    5. Cool Completely.

     

  • Candy Coating
    1. CUT the flat end of the mini egg cakes with a SERRATED knife so they are even.

    2. Spread Royal Icing onto the cut side of an egg cake1/2 and sandwich a second egg cake 1/2 to a make a complete egg cake.

    3. Place in the freezer for approximately 30 minutes.

    4. Melt the Wilton Candy Melts in a double boiler or microwave until they are smooth.

    5. Stand each completed egg cake vertically on a wire rack, drizzle candy melts until entire surface is covered.

    6. Decorate with additional candy melt drizzle, sprinkles, etc. as desired.

    7. Place in refrigerator until cool and candy is hardened.

     

  • Chocolate Bird’s Nest
    1. Melt candy melts over low heat.

    2. Add noodles and stir gently to cover with chocolate.

    3. Drop chocolate covered noodles by the spoonful onto parchment paper.

    4. Make a depression in the center of chocolate covered noodle piles.

    5. Place in refrigerator to cool.

    6. To serve, place one candy coated Jell-O cake eggs in the center of each chocolate bird nest.

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