Ravens Nest Cake Recipes

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RAVEN'S-NEST CAKE



Raven's-Nest Cake image

Seeking a Halloween party dessert? Look no further than this moist buttermilk-chocolate cake frosted with vanilla buttercream. Revelers will rave about the decadent cake topper, which is inspired by Edgar Allan Poe's infamous bird. To fashion the nest, pipe melted chocolate into a bowl of chilled vodka in overlapping rings-it will instantly harden-and then feather it with toasted cake crumbles (aka "dirt") and shiny candies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 3h50m

Yield Makes one 2-layer cake

Number Of Ingredients 17

Unsalted butter, room temperature, for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1 1/2 cups unbleached all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted (3 1/2 cups)
1/2 teaspoon pure vanilla extract
3 cups vodka
1 1/2 cups bittersweet chocolate

Steps:

  • Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa. Whisk together cocoa, flour, granulated sugar, baking soda, baking powder and salt; beat on low speed until just combined. Increase speed to medium and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
  • Divide batter between prepared pans. Bake until set and a toothpick inserted into centers comes out clean, about 35 minutes. Let cool 15 minutes, then turn out from pans and transfer to wire racks. Let cool completely.
  • Buttercream: Meanwhile, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating after each addition. (After every two additions, increase speed to high and beat 10 seconds, then reduce speed to medium again.) Add vanilla and beat until buttercream is smooth. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.
  • Nest: Pour vodka into an 8-inch cake pan. Freeze until very cold, at least 30 minutes. Meanwhile, melt chocolate in a heatproof bowl set over (but not in) a pot of boiling water. Let cool slightly, then transfer to a piping bag; snip off a very small piece of end. Drizzle chocolate into cold vodka in a circular motion, stopping after a few rings form. Remove chocolate rings with two forks to a paper towel-lined plate. Repeat with remaining chocolate, layering rings to build a nest shape. Refrigerate until nest is firm enough to lift and condensation has evaporated, about 30 minutes.
  • Spread 2 cups frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting. (Unfrosted cake layers can be stored, wrapped in plastic, at room temperature or refrigerated overnight. Frosted cake can be refrigerated overnight.) Place nest atop cake, and nestle in candies and bird.

RAVEN'S SPICED APPLE BUNDT CAKE RECIPE - (3.9/5)



Raven's Spiced Apple Bundt Cake Recipe - (3.9/5) image

Provided by á-5343

Number Of Ingredients 6

1 yellow cake mix
1/2 stick unsalted butter [softened]
3 eggs
1 cupo sour cream
1 pkg [ minus 1 tsp. for glaze ] raven's spice
1 1/2 cups peeled and diced granny smith apples

Steps:

  • Mix together and pour into a greased and flour bundt pan. Bake at 350 for 45 min.[or until golden brown ] cool 10-15 mintures. drizzie with glaze. GLAZE mix 1 tsp Raven's spice with 2 tbsp of milk ,then slowly add 1 cup powdered sugar.

ROBIN'S EGG NEST



Robin's Egg Nest image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 1 cupcake

Number Of Ingredients 21

1 vanilla cupcake, recipe follows
Basic Glaze Icing, tinted deep yellow, recipe follows
1 blue twisted licorice stick
Green coconut grass
3 small blue malted milk eggs
2 2/3 cups sugar
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
2 large eggs
2 large egg yolks
2/3 cup milk
2/3 cup water
2 1/2 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
1 1/3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon fine salt
3 (1 pound boxes) confectioners' sugar
1 cup water
5 tablespoons light corn syrup
1 tablespoon pure vanilla extract
Food coloring, as desired (see suggested colors below)

Steps:

  • Dip cupcake into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Cut a length of the licorice, about 1 1/2 inches long, press the ends together to form a ring. Press ring into the icing to make a nest. Fill nest with coconut grass and place eggs in the nest.
  • Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
  • Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
  • Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth, about 2 minutes.
  • Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
  • Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
  • Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
  • For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
  • For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
  • For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
  • For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

HORNETS NEST CAKE



Hornets Nest Cake image

Super easy to make and a great snack cake. Different variations can be made such as walnuts instead of pecans, chocolate chips instead of butterscotch--only limited by imagination.

Provided by Dixie from Kansas

Categories     Dessert

Time 45m

Yield 1 9X12, 12 serving(s)

Number Of Ingredients 5

1 (4 5/8 ounce) package vanilla pudding mix
2 cups milk
18 1/4 ounces yellow cake mix
2 cups butterscotch chips
1 cup pecans, CHOPPED

Steps:

  • Grease a 9x13 baking dish and preheat oven to 350.
  • mix pudding mix into milk and cook pudding according to package directions.
  • let cool a bit and add dry cake mix into pudding and mix well.
  • pour into prepared baking dish and sprinkle top with butterscotch chips and then nuts.
  • bake at 350 for 35-40 minutes.

WASP'S NEST CAKE



Wasp's Nest Cake image

Make and share this Wasp's Nest Cake recipe from Food.com.

Provided by BrendaM

Categories     Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 4

1 (3 ounce) box cook-and-serve vanilla pudding mix
2 cups milk
1 yellow cake mix
1 (12 ounce) package butterscotch chips

Steps:

  • On the stovetop, mix pudding with milk and bring to a boil.
  • Dump in box of cake mix.
  • Stir and pour into a greased 9x13-inch pan.
  • Sprinkle on butterscotch morsels.
  • Bake in 350° oven for 30 minutes.
  • Let cool; serve.

Nutrition Facts : Calories 4730.4, Fat 177.8, SaturatedFat 102.3, Cholesterol 78.8, Sodium 4622.6, Carbohydrate 739.3, Fiber 6.3, Sugar 522.4, Protein 46.8

ROBIN'S NESTS



Robin's Nests image

Tasty cookies made with walnuts and fondant. The title suggests what cookies will look like when finished, little nests with eggs in them...cute! Got the recipe from my aunt, don't know where it originated before that!

Provided by Dawn Hunt

Categories     Desserts     Cookies

Time 45m

Yield 36

Number Of Ingredients 12

1 cup butter, softened
½ cup firmly packed brown sugar
2 eggs, separated
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 ½ cups walnuts, finely chopped
2 tablespoons butter, softened
3 tablespoons light corn syrup
2 drops blue food coloring
1 drop green food coloring
1 teaspoon almond extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg yolks then stir in the vanilla. Stir in the flour and mix well.
  • In a shallow dish, such as a pie pan, beat egg whites until foamy. Spread walnuts on a plate or waxed paper.
  • Roll 1 teaspoon of dough into a ball; roll in egg whites then in walnuts. Place 2 inches apart on a cookie sheet. Make a depression in each ball with your thumb.
  • Bake in preheated oven for 12 minutes.
  • Meanwhile, cream the remaining 2 tablespoons butter with corn syrup, blue and green food coloring and almond extract. Gradually stir in confectioners' sugar. Roll 1/2 teaspoon of fondant mixture into egg-shaped balls. Place fondant eggs into hollows of baked cookies.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 17.9 g, Cholesterol 25.6 mg, Fat 9.3 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4 g, Sodium 47 mg, Sugar 10.4 g

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