Family and Kids

Ingredients
  • 1 quantity Chocolate Fudge Frosting (see page 18)
  • 12 Chocolate Cupcakes (see page 22)
  • 200 g (7 oz) flaked chocolate bars, cut into 2.5 cm (1 inch) lengths
  • 36 candy-covered chocolate mini eggs
Directions

Spread the chocolate frosting over the tops of the cooled cakes using a small palette knife, spreading it right to the edges.

Cut the short lengths of flaked chocolate bars lengthways into thin 'shards'.

Arrange the chocolate shards around the edges of the cakes, pressing them into the icing at different angles to resemble birds' nests. Pile 3 eggs into the centre of each 'nest'.

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