Easter Egg Cake Pops In Phyllo Nests Recipes

EASTER EGG CAKE POPS IN PHYLLO NESTS

Steps:

• Stir the lime zest, lime juice and salt into the frosting in a small bowl.
• Crumble the cake into a large bowl; break up large chunks, but don't crumble it too finely. Spoon the frosting into the bowl 1/2 cup at a time and mix thoroughly until the mixture holds its shape when pinched.
• Line a baking sheet with parchment paper. Scoop a heaping tablespoon of cake mixture into your hands and roll it into a ball. Place on the baking sheet and continue with the remaining mixture, then chill the cake balls until firm, about 30 minutes in the freezer or 2 hours in the refrigerator.
• Remove the cake balls from the freezer. Roll each ball into an egg shape. Place on the baking sheet so that the egg is standing on its fatter end, pressing it down lightly so that it doesn't fall over. Freeze or refrigerate the eggs until you're ready to dip them.
• Preheat the oven to 325 degrees F.
• Place the phyllo cups on a baking sheet and spray with oil spray. Bake until crisp, about 3 minutes.
• Stir together the chocolate chips and 2 teaspoons of the vegetable oil in a medium microwave-safe bowl or other microwave-safe container and microwave, stirring every so often, until completely softened. Stir well until the mixture is smooth, adding the remaining 1 teaspoon of vegetable oil if needed. Allow to cool until just warm.
• Place the candy sprinkles into small bowls or shallow dishes (you can do a separate bowl for each color or just do multicolored sprinkles for all the cake pops).
• Spear the flat end of an egg cake pop with a wooden skewer and dip the egg into the melted chocolate to coat. Allow the excess to drip off, then dip into or sprinkle with candy sprinkles while the coating is still wet. Place the skewer in a glass so the egg is upright. Repeat with the remaining egg cake pops. If the coating on the completed eggs begins to soften, put them back in the freezer or refrigerator for a few minutes to firm up again.
• Place the phyllo cups on a large serving platter. Put the coconut in a bowl and add a few drops of green food coloring, then stir until all the coconut is bright green, adding more food coloring if needed. Place a spoonful or two of the green coconut into each phyllo cup. Remove the eggs from the skewers, then nestle an egg into each cup. Serve immediately or refrigerate for up to 3 days.

EASTER EGG NEST CAKE

Steps:

• Heat oven to 350 degrees. Line the bottom of a 9-inch springform cake pan with parchment paper.
• For the cake: Stir butter into chocolate, reheating mixture to incorporate butter if needed, and let cool. In a medium bowl, whisk 4 egg whites until foamy. Gradually add 1/2 cup sugar and whisk until whites hold their shape but are not too stiff. Reserve.
• In a large bowl, whisk 2 whole eggs and 4 egg yolks with 1/3 cup of sugar and vanilla until combined. Stir in chocolate to mix.
• In three additions, fold whites into chocolate mixture. Pour into prepared pan and bake for 35 to 40 minutes, or until cake rises, cracks and center is no longer wobbly.
• Cool cake on a wire rack; middle will sink and the sides will crack. Carefully remove cake from pan and place it on serving plate.
• For icing, whip cream with vanilla until it is firm but not stiff. Fold in melted chocolate. Fill top of cake with icing, easing it out gently toward edges. Arrange Easter eggs on top.

EASTER EGG NEST CAKE (OR SNOW STORM CAKE)

Steps:

• Place angel food cake onto a serving platter and cover hole in the cake with the sugar cookie, pressing the cookie down to create a slight depression for the nest. Frost cake with whipped topping.
• Press coconut all over the cake; decorate top of cake with edible Easter grass. Arrange mini candy eggs in the nest. Store cake in refrigerator.