These crispy nest cakes are a classic, no-cook cake. They’re perfect for Easter and perfect for little children to make.
Easter crispy nest cakes
Join my Seasons School Spring Workshop for a complete programme of spring learning: all organised for you, guided by me, for hands-on, real-world experiences – the best way to learn!
You will need: milk chocolate (we used 200g which made 30 mini nests), a breakfast cereal such as All Bran / bran flakes / cornflakes / rice crispies, chocolate mini eggs (we found some very cute ‘micro’ eggs), cake cases, a muffin tin, a wooden spoon, a big glass bowl, a saucepan, a teatowel and a teaspoon
Step One: Break up the chocolate and put it in the bowl. You’ll get less messy kids if you leave the chocolate in the wrapper while your break it up.
Step Two: Grown-ups job. Put a little water in the saucepan and heat it gently. Sit the bowl on top and let the chocolate melt.
Step Three: Take the bowl with the chocolate off the saucepan. If you sit it on a teatowel it will help it to stay nice and still. Pour in your breakfast cereal. How much depends on how much chocolate you’ve used and how good at mixing you are!
Step Four: Stir, stir, stir, stir….
Step Five:Put one case case in each muffin tin hole. Using a teaspoon put some of the mixture into each cake case. If you make a little dent in the middle you’ll get a nice nest shape.
Step Six: Count a few eggs into each nest. Now you have to be a little patient and leave them to set – in the fridge if it’s hard for you to wait!