Some would say you shouldn’t have to make your own birthday cake, but a lot of the time I look at it as an opportunity to try something new. I’m especially inspired by the fact that my birthday’s in spring and close to Easter.
This year I came up with the design based off of mini filo birds nests I made last year. I wanted to go big so I made a robins egg cake with a large filo nest. It took some experimenting but I’m happy with the results.
For the nests I use shredded filo dough known as Kataifi. You won’t usually find this in a normal supermarket so it may take some searching but it’s worth it.
Filo birds nests
- 3/4 box Kataifi
- 6 oz melted butter plus more for the pan
- 1/4 c cinnamon sugar
- mini Cadbury eggs
- Place the Kataifi in a bowl. Wrap up the rest and freeze for later use.
- Pour the melted butter and cinnamon sugar over Kataifi and mix until it is evenly coated.
- For the large nest, use a 7″ ring mold or draw a 7 inch diameter circle in parchment to form the mixture in to a ring around the 7″ circle that will fit around the cake. Remove the ring mold before baking.
- Bake at 350 for 20-30 minutes until golden brown.
- Once cooled, carefully slide the nest on to a 10″ cake board.
- For mini nests butter 2 cupcake tins.
- place enough mixture to fill each tin 3/4 of the way up.
- Using your finger form a well in the middle, but leaving some of the mixture still on the bottom.
- Bake at 350 for 15-25 minutes, until golden brown.
- Once cooled, use a small offset spatula to lift he nests out of the tins. Transfer nests to a plate or sheet pan.
- Place 3 mini eggs in each nest.
Robins egg cake
- 6″ cake of your choice, crumb coated (I went with raspberry and cream, yum!)
- Robins egg blue tinted buttercream
- brown petal dust
- A stuff brush
- large Kataifi nest on a 10″ cake board
- Fresh violas
- mini nests for plating
- Final coat the cake in the blue butter cream
- Place the cake on an extra 8″ board and cool until firm.
- Mix together about 1/4 tsp brown petal dust, and just enough vodka so the mixture is thinned out and not a paste.
- Place the cooled cake on a turn table. Cover the surrounding area in paper so the splatter doesn’t cover everything in the surrounding area. Trust me.
- Dip the tip of the stuff brush in the brown mixture, and using your finger, splatter the cake until lightly covered, slowly rotating the cake as you go. Cover the side and top. Splatter in action.
- Carefully transfer the cake on to the board with the nest, being carefully not to crush the nest.
- Decorate nest and cake with violas.
- When serving the cake, place a mini nest on each plate.
The mini nests can also be used to top cupcakes. I filled the pests I made last year with marshmallow and sugar cookie mini eggs as well as the Cadbury eggs.