Wasp Nest Cake Recipes

RAVEN'S-NEST CAKE

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.

WASP NEST CAKE

Steps:

• First set oven to 350°. Grease 9 x 12 pan or dish. Cook pudding as directed on box (with milk). Add to the dry cake mix with wire whisk.
• Pour into greased pan. Then sprinkle with butterscotch chips.
• Bake at 350° for 30 minutes.

WASP'S NEST CAKE

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.

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.

WASP'S NEST CAKE

Steps:

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

WASTE NOT CAKE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish.
• Cream sugar and butter together in a large bowl. Beat in eggs, cocoa powder, cinnamon, and cloves. Add flour alternately with soured milk, stirring batter until smooth. Fold in raisins. Dissolve baking soda in boiling water and add to the batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a skewer inserted into the center comes out clean, 30 to 35 minutes. Cool before slicing.

WASP NEST COOKIES

Steps:

• Prepare cookie sheets by greasing and flouring; set aside.
• Preheat oven to 300F/150°C.
• Combine sugar and water in a saucepan. Cook until mixture reaches thread stage (230F/110C). Remove from heat.
• Stir in almonds and chocolate chips using a wooden spoon.
• Beat egg whites until stiff peaks form.
• Gradually add icing sugar, 1 tablespoon at a time, beating until well blended.
• Add almond and chocolate mixture and stir well.
• Drop by half teaspoonfuls onto prepared baking sheets.
• Bake for 20-25 minutes or until cookies are very dry.
• Let stand 10 minutes.
• Transfer to wire racks to cook completely.