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Robin’s Egg Cake

This cheery layer cake delivers a shot of spring spirit right to your dinner table. And while this recipe is a little intricate to execute- between the paint splatter technique and the bonus step of the phyllo dough to create the edible nest- the small additional effort is well worth the overall effect. Besides, what other sweet treat first turns your kitchen into an art studio and then leaves you with an entirely edible piece de resistance?

To me, robin’s eggs have always been the incarnation of spring. There’s a permanent robin’s nest above the door to our church; so every spring, I scale the safety railing (sometimes in heels and a dress) to peek into the nest. Almost every year without fail, I am greeted with eggs to admire and then, several Sundays later, little chicks that are nothing more than hungry pink blobs with grey down.

By far, the bright blue eggs are the more aesthetically appealing find.

So after months of having the winter blues, I’m thrilled that we’re finally seeing some warmer weather! There are buds on the trees and new life springing from the earth, which means that summer is coming! And yes, I know that spring is an exciting time unto itself, but to me, no season can truly hold a candle to summer. “Spring” means that good things are on the way. And there’s no better omen of spring than finding a trio of robin’s eggs in the eaves above the church door.

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Robin’s Egg Cake


Ingredients

Scale

Cake:

  • 1 box Cake mix, or your favorite cake recipe
  • 1 bag Confectioners’ sugar
  • 1/2 cup Milk
  • 1 tsp Vanilla
  • 2 sticks Butter
  • 3 drops Blue food coloring

Decorating

  • 6 sheets Phyllo dough
  • handful of blue egg shaped Easter chocolates
  • black food coloring
  • water
  • paint brush, for decorating

Instructions

Cake

  1. Make the cake batter following the directions on the box. Divide the batter equally between three different pans and bake until fully cooked. Allow cakes to cool completely.
  2. Beat the butter in a large mixing bowl. Add the confectioners’ sugar, milk, and vanilla; beat until smooth. Add three drops of blue food coloring to dye the frosting light blue.
  3. Assemble the cake, alternating the layers of cake with frosting. Frost the exterior of the cake; set aside. (I typically refrigerate or freeze my cakes until I need them again, just to make sure that they keep their shape.)

Phyllo Dough Nest

  1. Take all six sheets of phyllo dough and roll them together into a tight cylinder (rolling the shorter sides and keeping the length). Using a sharp knife, slice the log of phyllo into thin strips. Spread the strips of phyllo onto a cookie sheet and spray with oil. Bake at 350 degrees for 10 minutes or until golden brown. Allow to cool.

Speckled Decoration

  1. In a small bowl, combine a small amount of black or brown food coloring with a small amount of water. Stir until the water is a uniform color. Using a clean paintbrush, dip the bristles of the brush into the dyed water and splatter the frosted cake. I recommend wearing plastic gloves and an apron since this step is a little messy. Experiment with different techniques and see which one works best for you. (I tried a combination of running the bristles over my finger while “directing” it at my cake, flicking my wrist while holding the brush, and straight up painting the cake.)
  2. Spread a sheet of paper towel over your work space and space out a handful of light blue candy coated chocolate eggs across the paper towel. Repeat the random splatter method of decorating on the chocolate eggs, giving them some time to dry before moving them.
  3. Decorate the exposed edges of your cake plate with the thin strips of the cooled phyllo dough. Nestle most of the decorated chocolate eggs into the phyllo surrounding the cake. Make a phyllo nest on top of your cake and place the reserved candy eggs in the center of the cake-topping nest.

Thanks to Country Living for the recipe!

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