Best Birds Nest Topper Recipes

BIRD'S NEST EASTER CAKE

Bird's Nest Easter Cake image

Moist chocolate cake covered in a rich chocolate buttercream and topped with a gaggle of chocolate eggs. Perfect for an Easter treat.

Provided by John Kanell

Categories Dessert

Time 40m

Number Of Ingredients 18

Ingredients

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder (not dutch processed)
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil (or canola oil, or melted coconut oil)
2 large eggs at room temperature
1 tsp pure vanilla extract
1 cup freshly brewed (strong, hot coffee)
2 sticks unsalted butter room temperature
5 cups confectioners' sugar
1 1/2 cups unsweetened cocoa powder
5-6 tbsp heavy cream
2 tsps pure vanilla extract
1/2-3/4 tsp salt to taste
1 cup semi sweet chocolate (melted and cooled)

Steps:

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.) Preheat oven to 350F.
In a large bowl whisk together the flour, sugar, cocoa powder, salt, baking powder and soda.
Beat the eggs, oil, buttermilk and vanilla together in a separate bowl.
Add the wet mixture to the dry and mix until just combined. Stir in the hot coffee last.
Distribute the batter evenly to the pans. and bake for about 25 minutes or until the centers are baked.
Beat the butter until light and fluffy. Mix in the confectioners' sugar, cream, cocoa powder, vanilla, salt and melted chocolate.
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.

Nutrition Facts : ServingSize 0.5 nest, Calories 169 kcal, Carbohydrate 37 g, Protein 6 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 198 mg, Fiber 0.5 g, Sugar 12 g

BIRD'S NEST BREAKFAST CUPS

Bird's Nest Breakfast Cups image

I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!

Provided by EPHESIS

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 50m

Yield 12

Number Of Ingredients 9

Ingredients

1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 ½ teaspoons salt
1 teaspoon ground black pepper
2 ½ tablespoons olive oil
⅔ cup shredded Cheddar cheese
12 eggs
2 tablespoons water
8 slices cooked bacon, crumbled - divided
¼ cup shredded Cheddar cheese, divided

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
Reduce oven temperature to 350 degrees F (175 degrees C).
Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 13.3 g, Cholesterol 203.9 mg, Fat 18.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g