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Cut the cake down into a nest shape. Cover with buttercream and smooth. Pipe “twigs” with a number 4 tip. Place the chocolate eggs in the nest and serve. I cut down a small cake layer to make my nest but it’s MUCH faster to use a donut mold!
Place the cake hollowed-side up into the frosted nest. Fill a pastry bag fitted with a large tip with the remaining cream cheese frosting and frost the top of the cake; spread evenly using an offset spatula or a spoon.
For the eggs: Place the white chocolate in a small microwave-safe bowl. Heat in 30-second increments, stirring after each, until melted, 1 1/2 to 2 minutes. (Do not overheat.) Divide the melted chocolate into 2 bowls. Whisk 6 drops blue food coloring and 5 drops green food coloring into one bowl until a robin’s egg blue color is created.
Moist chocolate cake covered in a rich chocolate buttercream and topped with a gaggle of chocolate eggs. Perfect for an Easter treat. Butter and flour 6 four inch pans. (You can use larger pans and just cut the cakes down to size if you don’t have 4 inch pans.)
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