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How to Make a Bird's Nest Cake

This adorable, edible nest looks impressive, but is so easy to bake and assemble.

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Dress Your Nest

It may look like it came from a fancy bakery, but this sweet and chocolatey cake is simple to create thanks to store-bought edible twigs, marshmallow birdies and pastel chocolate eggs.

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What You'll Need


3 x 8-inch cake rounds, cooled (choose any recipe you like)

Chocolate Buttercream Frosting (use the large-batch recipe included or 3 store-bought cans)

6 cups (12 sticks) unsalted butter, softened

2 pounds (1 bag) confectioners' sugar

½ cup cocoa powder

½ teaspoon table salt

6 packages chocolate Pocky sticks

1 cup toasted coconut

Mini chocolate eggs



Offset spatula

Plastic piping bags (and rubber bands to close them)

4 - 5-inch round circular cookie cutter

Serrated knife

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Bake & Prep

Prepare your favorite cake recipe. Divide the batter between three round 8-inch cake pans. Bake and cool the cake rounds. Once the pans are cool enough to touch, transfer the cakes to a wire rack and allow the cakes to completely cool before you begin decorating.

Make one large batch of chocolate buttercream frosting. Beat the butter for a few minutes on medium speed, preferably using a stand mixer with the paddle attachment. On slow speed, gradually add the confectioners' sugar 1 to 2 cups at a time, and then slowly add the cocoa powder and salt. Once combined, increase the speed to medium and beat for an additional 3 minutes.

Transfer the frosting to plastic piping bags, cut the tip off of each bag, and close with a rubber band.

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Assembly: Step 1

Place the first cake round on a serving plate and frost with the chocolate buttercream frosting. Use a spatula to smooth the frosting. Layer the second cake round on top of the first, add another layer of chocolate frosting, and smooth.

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