Assembly.

1. Stack your cake layers on an 8 inch board, with a good centimetre and a half worth of delicious white chocolate buttercream between each. Cover the cake entirely in a thin layer of buttercream and chill until firm. This is your crumb-coat, which adds a foundation for shape and traps any stray crumbs.

2. When your crumb-coat is set, add a nice thick layer of buttercream. You can make this smooth, or use a palette knife to create some texture. I think a textured look suits the nest, and it takes less time, which is a big recommendation!

3. Use a little buttercream to secure the nest to the top of the cake and fill with chocolate eggs of your choice. Arrange some of your beautiful white chocolate feathers in and around the nest and the cake itself and – TA-DA! – you have one gorgeous Easter cake, ready for devouring!

4. It's best to keep this cake in the fridge if you're not serving it straight away, but I like to take it out of the fridge about 30 minutes before serving as I always feel a cake is at its best at room temperature.

5. When you're ready to go, slice, enjoy and be filled with warm and fuzzy pride and contentment! 

Callebaut

For 100 years, Callebaut have been making chocolate to be proud of in the heart of Belgium. Callebaut is still one of the rare chocolate makers to select, roast and grind cacao beans itself into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Only the best, rarest and most exclusive varieties of cocoa bean are selected. They are roasted in their entire shell to protect the most delicate aromas and yield a more intense, more complex and deeper cocoa flavour. 

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