• 2 Ratings

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.

Source: Better Homes and Gardens
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Wedding Cake Nests

Ingredients

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Directions

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  • 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.

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  • 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.)

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  • 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.

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

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  • 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.

Tips

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 (Wedding Cake Nests)

710 calories; 29 g total fat; 10 g saturated fat; 0 mg cholesterol; 312 mg sodium. 105 g carbohydrates; 1 g fiber; 4 g protein; 49 IU vitamin a; 1 mg vitamin c; 81 mg calcium; 1 mg iron;

Champagne Icing

Ingredients

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Directions

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  • 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.

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Coconut Frosting

Ingredients

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Directions

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  • 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.

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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0