Wedding Cake Nests

To serve 50 guests, make one 10-inch cake and forty-eight 4-inch cakes. Youll have to make the cake and icing recipes five times and the frosting recipe twice.

Prep Time:
60 mins
Cool Time:
2 hrs
Bake Time:
35 mins
Total Time:
60 mins
Servings:
12
Yield:
one 10-inch cake or twelve 40-inch cakes

Ingredients

  • 1 two-layer-size white cake mix

  • Champagne

  • Champagne Icing (see recipe below)

  • Coconut Frosting (see recipe below)

  • Shredded coconut

  • White jelly beans

  • Purchased dove cake toppers

Champagne Icing

  • 3 cup sifted powdered sugar

  • ¼ cup champagne

  • ½ teaspoon vanilla

  • Chanpagne

Coconut Frosting

  • 1 cup shortening

  • 1 ½ teaspoon vanilla

  • ½ teaspoon almond extract

  • 4 ½ cup sifted powdered sugar

  • 2 tablespoon milk

  • Milk

  • 2 cup shredded coconut

  • Blue paste food coloring (optional)

Directions

  1. Preheat oven to 350 degree F. Grease and flour a 10-inch fluted tube pan or twelve 4-inch fluted tube pan molds. Set aside.

  2. Prepare cake mix according to package directions, substituting champagne for the water. Spoon the batter into the 10-inch pan, or spoon about 1/2 cup batter into each of the 4-inch molds. (If you have only one pan of 4-inch molds, cover and chill remaining batter while the first batch bakes. Cool, wash, grease, and flour the molds before baking the second batch.)

  3. Bake in the preheated oven until a toothpick inserted near the centers comes out clean. (Allow 35 to 40 minutes for the 10-inch pan or 18 to 20 minutes for 4-inch molds.) Cool in pan for 10 minutes. Turn out of pan and cool completely on a wire rack.

  4. Place cooled cake(s) on wire rack over waxed paper. Brush Champagne Icing over cakes to glaze. Let icing dry.

  5. To serve, fill center openings of cake(s) with Coconut Frosting. Sprinkle with additional coconut and decorate with white jelly beans and doves. Makes 1 10-inch cake (12 servings) or 12 4-inch cakes.

Champagne Icing

  1. In a medium mixing bowl, combine powdered sugar, champagne, and vanilla. Stir in additional champagne, 1 teaspoon at a time, to make an icing of glazing consistency. Makes 1 cup.

Coconut Frosting

  1. In a large mixing bowl, beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2-1/4 cups of the powdered sugar, beating until smooth. Beat in milk. Gradually beat in the additional 2-1/4 cups powdered sugar and enough milk (1 to 2 tablespoons more) to make a frosting of spreading consistency. Stir in shredded coconut. If desired, tint lightly with blue paste food coloring. Makes 3 cups.

Place unbaked, unfrosted cake(s) and frosting in spearate airtight containers. Store at room temperature for up to 1 day. Glaze and frost cakes up to 4 hours before serving.

Nutrition Facts (per serving)

710 Calories
29g Fat
105g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 710
% Daily Value *
Total Fat 29g 37%
Saturated Fat 10g 50%
Sodium 312mg 14%
Total Carbohydrate 105g 38%
Protein 4g
Vitamin C 1.2mg 6%
Calcium 80.8mg 6%
Iron 1.3mg 7%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.