Easter nest or carrot cake a little different

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Our favourite carrot cake, aka the legendary carrot cake, is perfect for Easter feasting. Whether you decorate it with marzipan carrots, wigs or try our tip – a little more laborious creamy finish in the form of a bird's nest. Of course, you can still do magic with any other cake.

1. Bake the cake according to your favorite recipe. If this is your first time, try our proven recipe for carrot cake.

2. Cut the finished corpus (attention, minor change) into three parts. Use chocolate butter cream to lubricate instead of the usual creamy Philadelphia filling this time – believe me, you won't be disappointed (but of course you can stay with the cheese filling and use the chocolate cream only from the outside).

3. In the top layer of dough, cut out the center and carefully cover the whole cake from the outside with cream. Let cool. After taking it out of the fridge, smooth the cake perfectly with the final layer of cream. Fill the confectionery bag with cream and put a thin tube end cap on it (or do it as with gingerbread decorating – fill the plastic bag and cut off the rose). Apply a short 'twig' zigzag to the cake.

It's a bit of a, but the result is magical! Then fill the center of the nest with bought confectionery-eggs and you can also add fondan or marzipan bird.

And a recipe for chocolate butter cream, which you can use on this cake:
1 cup softened butter, 6-8 cups icing sugar, 1/2 cup milk, 2 teaspoons vanilla extract, about 150 g milk chocolate heated in a water bath
– prepare the cream at least from a double dose!

Mix the butter, milk, vanilla, melted chocolate and half the sugar and process with the beater at a medium speed of about 3-5 minutes until the mass is creamy smooth. Then gradually add after a cup of sugar, after each addition mix for 2 minutes. Add the sugar until the cream has the necessary consistency – you may not even need all six cups.

Photo: vanillabeanbaker.com