I don’t know about you, but making Easter nest cakes was one of my favourite things to do (and eat!) as a child. Bringing back some of the nostalgia, I’m hoping to spread the joy to Travis and start a new Easter tradition for us.
I’m not much of a baker, however these sweet treats are super easy to make, with no need to even switch the oven on, so there’s pretty much no way you can go wrong! With no baking and a quick prep time, they are the ideal activity to involve your kiddos in too. Although I imagine at 18 months, Travis will only want to eat all of the chocolate or wear the mixing bowl as a hat!
What you need:
- Half box of Shredded Wheat (the big ones!)
- 200g Cooking chocolate
- 2x share bags of Cadbury’s Mini Eggs
- Glass bowl
- Saucepan or microwave
- Cupcake cases
1.Break your chocolate into pieces and place into the glass bowl.
Microwave: cook in short bursts of 10 seconds at a time, ensuring the chocolate melts evenly and doesn’t burn. You’ll probably need about 6 or 7 goes at a 200g bar of chocolate all broken up. Be sure to stir in between microwave blasts too!
Hob: fill your saucepan halfway with water and place the large glass bowl on top. It’s worth noting you’ll need a larger bowl than pan for the bowl to sit properly and melt efficiently. Keep the water simmering to heat the chocolate evenly and stir as you go.
2. While the chocolate is melting, break up some shredded wheat with your hands. Usually about 5-6 will suffice.
3. Once chocolate has melted, add in the broken shredded wheat and mix well.
4. Spoon the mixture evenly into your cupcake cases, pressing the spoon into the centre of the cake to make a nest shape.
5. Place 3 mini eggs into each nest cake
6. Place all cakes in the fridge for a couple of hours to set