Straying away (only slightly) from our Creme Egg obsession, today we decided to make a classic, the easter nest with mini eggs. We’ve made ours my covering slices of swiss roll in chocolate and topping them with mini eggs. We made our own swiss roll as its a pretty quick and simple recipe but you could very easily make these out of a store bought swiss roll.
This idea came to us from the cadbury’s mini egg nests they sell around Easter that shout childhood nostalgia. We didn’t even realise they still made them – but we saw them in Sainsbury’s…. So yes, you could just buy them, but you could just buy any cake and there would be no fun in that! Try & make your own!
We normally fill our swiss roll with plain buttercream but when making it for this post we had some buttercream and fondant left over from our Creme Egg cupcakes so decided to use that as our filling instead. The yellow of the buttercream also works really well, so normal vanilla buttercream with some yellow colouring in it will be just as good. But you can choose whatever you like as your filling, maybe even make a chocolate buttercream by adding some cocoa powder in with your icing sugar (because more chocolate is never a bad thing).
- 3 eggs
- 100g caster sugar
- 70g plain flour
- 30g cocoa powder (plus extra for dusting)
- 100g butter
- 300g icing sugar
- 1tsp vanilla
- splash of milk
- 400g chocolate
- Whisk together the eggs & sugar until light, fluffy and doubled in size.
- Fold in the flour & cocoa powder with a spatular till fully combined.
- Pour the mixture onto a baking tray lined with greaseproof paper (approx. 9x13").
- Bake in the oven at 180C for 12-14 minutes.
- Dust another piece of greaseproof paper with cocoa powder and tip the sheet cake on top of it, remove the paper stuck to the sponge.
- Whilst the sponge is still warm loosely roll up the sponge with the sugared paper, leave to cool completely.
- Mix together your butter and icing sugar together.
- Add a splash of milk & the vanilla and beat on a high speed to get lots of air into your buttercream, giving you a light fluffy frosting. You may need to add less or more icing sugar to get the right consistency.
- Once your sponge has cooled, spread the buttercream onto it evenly evenly, covering right up to the edges.
- Roll tightly starting from the edge you rolled from when the sponge was warm. Make sure not to get any gaps as you go.
- Slice the swiss roll into 2cm pieces. It's good to let the swiss roll sit in the fridge for about 20 mins before you slice it up as it will make it a little easier to cut.
- Melt the chocolate.
- Cover each slice completely in the chocolate and place on a sheet of greaseproof paper. Pop a couple mini eggs on top, sprinkle with grated chocolate and leave to set.
By making these with pre-bought swiss rolls it will just make it a really quick and cheap bake, it’s also a great easter activity to do with children! Simply chop up your swiss roll, dip in melted chocolate and top with their favourite mini eggs (it might be a little messy, but that’s all part of the fun)