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Easter Mega Cake

October 11, 2016

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Lavender-Infused Coconut Macaroon Cake With Orange Blossom Honey Buttercream

Download my Surprising & Sweet Easter Treats for more baking inspo!

A spring theme cake, Buttercream, Candy, Chocolate, Collection--mega-cake-recipes, Easter, Holidays, Macaroon, Mega cakes, Recipes-export, Seasonal, Simple syrup

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6lb portion of Yo's Ultimate Vanilla Cake
Coconut Macaroon Cake
Italian Meringue Buttercream
½ cup Orange Blossom Honey
Simple Syrup
2 tablespoons Dried Lavender
8 oz Lavender Candy Melts
4 oz White Candy Melts
Chocolate Mini Eggs
Chocolate Cream Eggs
Jelly Bean Eggs
Yellow Luster Dust
Green Luster Dust
Pink Luster Dust
Wilton Pink Icing Color
Wilton Golden Yellow Icing Color
Wilton Lemon Yellow Icing Color
Wilton Leaf Green Icing Color

Item Name:	Availability:
Rubber Spatula
3 x 8" round cake pans, lined with parchment paper
2 x 8" round pans with removeable bottom, lined with parchment
4" round metal cookie cutter
Parchment Paper Lined Baking Tray
Serrated Knife
Ruler
Offset Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Paint Brush
Simple Syrup Squeeze Bottle	Add to Cart -

Prepare Cake Batter

Prepare your Ultimate Vanilla Cake batter. Divide it into three equal portions.

Dye Cake Batter

Dye the first portion pink by adding teaspoon of pink food colouring. The second portion yellow by adding 1/8 teaspoon of golden yellow and teaspoon of lemon yellow. Dye the last portion green by adding 1/8 teaspoon of leaf green. Bake your cakes at 350 for 40 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely in pans.

Prepare Coconut Macaroon Cake

Prepare your Coconut Macaroon Cake. Reserve 1 cup of batter for the birds nest on top of your cake. Bake in your two 8 removeable cake pans at 350 degrees for 40 minutes. Let cool completely in pans.

Bake Reserved Batter

Take your reserved cup of batter, and pour it into 4 round metal cookie cutter, that is placed on a parchment lined baking tray. Bake at 350 degrees for 15 - 20 minutes. Let cool on tray.

Prepare Simple Syrup

Prepare your Simple Syrup. To create a lavender simple syrup add dried lavender before boiling.

Remove Macaroon Cakes

Remove the macaroon cakes from their pans.

Melt Candy Melts

Melt the candy melts together to create a pretty lavender colour. Melt in the microwave in 20 second increments, stirring in between.

Spread Candy Melts

Turn the two macaroon cakes over so that the bottoms are facing up. Pour some of the candy melts onto the surface and spread evenly with an offset palette knife.

Remove Coconut Nest

Coat the bottom of your coconut nest after removing it from the cookie cutter.

Level Coloured Cakes

Remove your three colored cakes from their pans and level them. Cut the layer of caramelization off the bottom and all along the sides.

Soak Cakes

Soak all three layers a shower of lavender simple syrup.

Flavour Buttercream

Mix 3 cups of buttercream with 1/2 cup of honey. Flavour buttercream according to your taste.

Assemble Cake

Lay the green cake layer down and spread on a layer of orange blossom honey buttercream. Top the buttercream with one of the macaroon cake, right side up so that the lavender chocolate is on the bottom. Repeat this process with the remaining cake layers.

Add the Nest

Add your macaroon nest on top in the centre of the cake. Paint each chocolate cream egg with a different shade of dry luster dust, and arrange them in your nest.

Add Easter Candy

Add some chocolate mini eggs around the painted eggs. Place the jelly bean eggs around the macaroon nest.

Congratulations!

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