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Hi! I'm Emily and I'm going to show you how to decorate this very easy Easter
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egg nest cake! I'm starting with a crumb coated cake and I've chilled this for
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about 30 minutes to set the frosting. Now I'm adding lots of different pastel
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colors of frosting onto the sides and top of the cake to blend together to
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give the frosting a watercolor effect. You can spread the frosting on instead
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of using piping bags. I just happen to have these colors in piping bags from
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another cake I decorated. I'm starting with just the colors that I want to
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blend together completely. I'm using an offset spatula to smooth the frosting on
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top of the cake and a frosting scraper to smooth the sides of the cake, going
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around the cake once to spread the frosting around the cake. Now I'm
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touching up the gaps with frosting that I scraped off the cake and adding my final color, yellow. I didn't add this at the beginning because I didn't want it
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to blend too much to make the frosting brown. Now I'm smoothing some more and I
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have a module on how to decorate cakes with watercolor frosting in my free online course on 10 frosting techniques and you can sign up by clicking the link
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in the screen or I've put it in the video description below. After smoothing
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a few times I'm touching up any air pockets with some of the frosting I've scraped off the cake as I smoothed and then smoothing again so that the
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frosting is the same thickness all over the cake and it's nice and smooth. For my
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tutorial on smooth frosting and sharp edges click the link in the screen or in
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the description below. I'm tidying up the top and then while the frosting is
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sticky before it sets I'm pouring some sprinkles onto the cake board around the
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base of the cake and then using an offset spatula to press them into the bottom inch or so of the cake. If you don't want to make a mess you can place
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a baking tray or a bowl underneath the cake for this part to catch any escaping
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sprinkles. I'm chilling the cake for about 30 minutes and then applying a
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drip using a white chocolate ganache that I've tinted with pink gel food colour, warming the cream and then adding white chocolate and letting it sit for
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five minutes before stirring it all together. I use three parts of white
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chocolate to one part of cream. I add colour to the ganache at the end and
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it's important to use gels because anything water-based will cause the ganache to seize. I let it come to room temperature and then apply it to the
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cake in a bottle or a ziploc bag or you can spoon it onto the cake. I have a
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module on drips in my online course on 10 Cake Decorating Techniques and I've
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put the link in the screen and in the description below. I'm squeezing the rest
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of the ganache onto the top of the cake and then spreading it up to the sides and this is best on a cold cake so that the ganache doesn't mix with the
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frosting on the cake. I'm scattering a ring of sprinkles around the top of the
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cake and they stick nicely into the ganache because it hasn't set completely
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yet. Now for the fun part! I'm piping a border onto the top of the cake using
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chocolate buttercream and a piping bag with a 4B open star tip. I'm piping
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little spirals of frosting, overlapping each one by about half to give it a
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rope effect which also resembles a very neat nest. I'm sprinkling a few more
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sprinkles on top and then before the frosting nest sets I'm arranging three
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Easter egg cake pops inside and I've put the link for the tutorial on how to make
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these in the screen and in the description below. Because the frosting
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hasn't set I can wiggle the eggs in and push the nest out slightly to
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accommodate them. Ah this is so Easter-y! I love the burst of colours and that it's
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so quick and easy to make. This took me less than 15 minutes to decorate plus 30
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minutes to sit in the fridge while I made the ganache for the drip. Thanks for
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watching! Subscribe to my channel for a new cake decorating tutorial every week
