Bake these cute mini doughnut Easter nests this Easter, The perfect alternative to an Easter egg!

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Doughnuts - You Will Need
Doughnut pan
130g plain flour
2 tbsps cocoa
1 tsp baking powder
¼ tsp bicarbonate of soda (065707)
75g sugar
½ tsp nutmeg
 ¼ tsp salt
50g unsalted butter
1/4 cup milk
¼ cup plain yoghurt
1 egg
Doughnuts - Method

Preheat oven to 175ºC, Sieve together flour, cocoa, baking powder and bicarb. Add sugar, nutmeg and salt. Rub in butter.

Whisk together milk, yoghurt and egg. Add to rubbed in mixture, and stir until combined.

Place into a greased doughnut pan halfway to top of cavities and bake for 6-10 minutes until well risen. Remove from oven and cool. If wished, brush with melted butter and coat with caster sugar.

To Decorate - You Will Need
Renshaw Chocolate frosting (0605814)
Cake pops covered with melted yellow candy buttons (6061)
Cake Star White Modelling Paste (75001)
Colour Splash Food Colouring Gel - Orange (0675055)
Colour Splash Edible Pen Black (75141)
To Decorate - Method

Spread or pipe chocolate buttercream around the top of the doughnuts.

Roll out white modelling paste thinly, cut into a rough circle. Cut into the edge to resemble a cracked egg, and sit the cake pop into it.You then have a chick sitting in an eggshell, Place a chick in each doughnut ‘nest’.

Add eyes to the ‘chick’ with a black cake pen. Colour a little of the white paste with Colour Splash Orange gel, and make a small beak and a comb for the top.

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