I went for a very natural theme this year for our easter table, i was catering for 4 adults and the girls so chose to use an assortment of fresh herbs in very simple vases and more herbs and garden twine for the napkin holders. I wanted to create a stunning centrepiece following my nature theme and decided upon an Easter Nest Cake, i followed a somewhat different recipe to my usual sponge and wanted to make it gluten free. Found a recipe online for the cake mix and adapted it a little, i used:
For the cakes:
1.5 cups self raising gluten free flour
1 teaspoon bicarb of soda
Half cup of cocoa
half cup of brown sugar
1 tablespoon instant coffee mixed with a tablespoon of boiling water
Half a cup of greek style yogurt
A pinch of salt
200g melted butter
For the nest:
20g vermicelli rice noodles dry
120g dark chocolate
Bag of mini eggs
For the topping:
120g Dark Chocolate
For the filling:
1 tub double cream
Oven temp was 180
I used two 20cm cake tins
Firstly i melted the butter over a pan of boiling water, once melted i stirred in the cocoa. I then added the dry ingredients, stirring well, then added the eggs and finally the yogurt and split between cake tins. Put in the oven for around 25 minutes.
Whilst they were cooking i melted 120g of the dark chocolate over a pan of boiling water and then tok off the heat and broke up the noodles, i stirred them in to ensure they were well covered. I lined a 15cm bowl with cling film and put the noodles in the bowl then placed a smaller 10cm bowl on top to form the shape of the nest. I put this in the fridge to set.
I took out the cakes.
I whipped up the double cream and filled the cooled cakes. Melted the other 120g dark chocolate over a pan of boiling water along with the 50g butter to form the ganache. I poured this over the top of the sandwich and then placed the set nest on the top and filled with the mini eggs. Ta dah..i think fairly straightforward for a stunning result.