Description

This whimsical three-layer vanilla cake is transformed into a giant robin’s egg using a simple yet effective cocoa-flicking technique. Wrapped in pastel blue buttercream and crowned with a toasted coconut nest, it is the ultimate forgiving showstopper for any spring celebration.

Ingredients

3 sturdy vanilla cake layers (cooled and trimmed)
3 sticks unsalted butter (softened)
6 cups powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
Blue gel food coloring
1 tablespoon unsweetened cocoa powder
1 tablespoon boiling water
1 cup toasted coconut
1 bag pastel chocolate eggs

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Instructions

Trim the tops of the cooled cake layers to make them flat and chill them in the refrigerator until cold to the touch.
In a stand mixer, beat the softened butter on high speed for at least 3 minutes until it transitions from yellow to pale white.
Add the powdered sugar in batches, followed by the vanilla and salt, whipping until the mixture is light and fluffy.
Take a small amount of frosting, mix in a drop of blue gel coloring, and then fold this concentrate back into the main batch for a soft robin’s egg hue.
Stack the cake layers with frosting in between, then coat the entire exterior and smooth the sides as best as possible.
Whisk the cocoa powder with boiling water in a small bowl; dip a clean toothbrush into the mixture and flick the bristles with your thumb to speckle the cake.
Pile toasted coconut on top to form a rustic nest, fill with chocolate eggs, and add a final rim of coconut around the base of the cake.

Notes

To ensure a clean finish, place your cake inside a large cardboard box or a deep baking sheet before starting the cocoa splatter to contain the spray. If you find the cocoa mixture is too thick to flick effectively, add a few extra drops of boiling water until it reaches a paint-like consistency.

Prep Time: 45 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American