The cake is adorned with fondant in the color of robin's eggs, featuring handmade chocolate eggs nestled in a bird's nest crafted with piped buttercream, and an artful speckled effect embellishing the entire cake.
Instructions
Chocolate Eggs
Melt white candy coating in a microwave-safe bowl.
Transfer the melted coating to a piping bag.
Fill egg cavities in a mold with chocolate.
Freeze until the candy is firm, then invert eggs onto parchment paper.
Use melted chocolate to glue two egg halves together to form a complete egg.
Create a splattered effect by mixing bronze luster dust with grain alcohol and deep brown elite color with grain alcohol. Apply using a brush and let it dry.
Cake Decoration: Bird's Nest Theme
Crumb coat and ice cake in buttercream. Chill the cake.
Create a pale blue fondant using neon blue and turquoise food color gels. Roll fondant to a circumference larger than the cake. Roll fondant onto a rolling pin and drape the fondant over the cake. Use a fondant smoother to attach the fondant to the cake and smooth it. Trim edges and smooth.
Add a speckled effect to the iced cake by splatter painting with a mixture of bronze luster dust and deep brown elite color in grain alcohol.
Prepare brown buttercream by mixing warm brown and espresso brown until the desired color is achieved. Place brown buttercream in a piping bag with a grass tip #234. Pipe along the outer edge of the top of the cake a few times to form a wreath. Allow the piped buttercream to fall around the cake.
Mix avocado green buttercream and place it in a piping bag fitted with leaf tip #349. Randomly pipe leaves around the bird’s nest and create a leaf border at the base of the cake.
Artfully place the chocolate eggs somewhat offset in the nest.
