Easter Egg Cake (Easter Nest Cake)
Quick and easy Easter egg cake or Easter nest cake, homemade with simple ingredients. Great for Easter parties and a great way to use up all the leftover egg candies.
Bake 6 mini cakes and let them cool down completely.
Frost the top of one cake in green icing. Place another cake on top and gently, press it down. Frost the entire cake in green icing.
Stick some Easter sprinkles randomly along the sides of the cake.
Arrange the crushed Oreos in a circular formation on top of the cake. Make sure to leave space in the center.
Place the egg candies gently in the center of that Oreo nest. Enjoy!
- Instead of mini cakes, you can make one large round cake.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 5457kcal | Carbohydrates: 910g | Protein: 56g | Fat: 204g | Saturated Fat: 43g | Sodium: 8173mg | Potassium: 3182mg | Fiber: 23g | Sugar: 564g | Vitamin A: 25IU | Calcium: 1328mg | Iron: 48.6mg