Thursday, March 22, 2012

Coconut Easter Cake with 7 Cake Tips!

We are guest posting over at The Sweet Spot right now!  So head on over to Paige's site and check out how to make yourself some cake pops.  If you missed it, we will be posting those over here in the next few weeks :)  Her site has some great recipes, so I would suggest you add her site to your blog roll.

Over here at Pops and Podge we are going to post an Easter Cake today.  I am working on my Easter Brunch menu that will be posted next week sometime and this cake has made the cut!

I decided I wanted to give you some additional tips and tricks to add to your cake baking tool box.  So put on your apron and get ready to learn something new! 

First make your cakes...I cheated again and just used two box white cake mixes.  I really only needed three layers, so I used about 1 3/4 c. for each layer.  I used 8 inch cake pans, if you use 9 inch ones you can use probably 2 cups which would use up most of your batter.  If you feel your cakes bake up to tall, no worries you can cut off the top and use the left overs for your cake balls/eggs (this is what I did).  Separate what you need into separate bowls and start mixing in your gel coloring.  I used pink, blue and yellow for my cakes. 

Then make your frosting. I used my frosting stand-by.  I doubled it, but had a lot left over, so I don't think you need to.

Tip #1:  If you don't have one, go buy a large frosting coupler.  It has changed my frosting world!  You will also need to find some large tips (I like the Wilton 1D and the 2D).  You might also need some disposable bags or you can splurge and buy the reusable ones.  I find the disposables last me about 3-4 times.  Just use dish soap and wash-out by hand.  Using a large bag/coupler/tip makes it so much easier to frost your cakes and cupcakes.  This is from a person that used to use plastic sandwich bags with the tip cut off (works in a pinch).

Tip #2: When filling your bag, use a tall glass.  Put your bag, tip and all into the glass and then take the top of the bag and fold it over half way.  So it goes on the outside of the glass.  This helps you not get frosting everywhere.  Then you just plop your frosting right into the bottom.  When finished you just bring up the sides and twist it closed.  Ready to frost!

Tip #3: Lazy Susan!  Yep, if you don't have one...get one.  I got mine at Ikea and love it.  It is great for frosting cakes.  Makes it so much easier to turn and get a smooth surface.

Tip #4: Put frosting and wax paper under your cake when setting on your cake plate.  A little slab of frosting makes it so your cake will not move or slide off your plate.  Cause that would be BAD.  The wax paper, cut in strips, helps keep your cake plate clean.  When your finished frosting, you can remove the paper.
Tip #5: Make a dam.  I did not do this with my last layer cake, but I also did not fill it.  When filling any cake with lemon curd, custard, jam or whatever your heart desires, you need to make a dam first.  This also helps if your cakes are not perfectly flat on both sides.  I usually cut off the top with a cake leveler and I usually skim the bottom off with a serrated knife if it is a little browner than I would like it to be.  But still sometimes that rounded top leaves you a little slanted edge.  So the frosting dam makes up the difference.
First I do a thin layer of frosting on top.  Then grab your big tip (1D) and pipe your frosting around the edge of your cakes (see above).  Then fill it with your fruit or custard filling.

Tip #6: Crumb layer.  I often get crumbs in my frosting. Don't you hate that! No worries I learned a little trick.  Frost your whole cake with a thin layer and get all the crumbs you want in there. Then pop it in the freezer for a bit (at least 30 min).  When you bring it out, start frosting.  None of those crusty crumbs will make it to your nice top layer.  Also you can use hot water with your angled spatula to help smooth.

 Tip #7: When frosting, start at the top.  I like to spread all my frosting on the top first and then work it down the sides.  You may need to add extra and may do so directly on the sides, but it sometimes you can get your whole cake frosting with the same frosting you put on the top in the beginning(especially that crumb layer).

The next step for this cake once baked and frosted is the fun part! Coconut, I used about a half of bag of shredding coconut.  Put it in a bowl and used my hands to press into the sides, starting at the top.

Once that is done, you can cut your dark chocolate nest.  Cut one dark chocolate bar into slivers.

Then I started on my cake eggs.  I used my left over tops from the cakes I baked earlier.  Just put the scraps in a bowl and set aside.  When I was ready I just crumbled it with my hands, then I literally grabbed a handful of frosting (maybe 1/3 cup) and mixed it all up with my hands until it was a good texture to be formed into balls/eggs.  I rolled them into balls first, then made the end a little smaller by pressing with my fingers. (FYI- pink, yellow and blue cake makes baked potato colored cake balls, who knew!)
 Pop them in the freezer a bit (10 min).  You can read a full cake pop tutorial here if you want.  I used different colored melting chocolate because I recently learned your actually not suppose to use food coloring to tint your chocolate unless it is oil based.  Most food coloring or gel is water-based. Water and chocolate are not friends.  You can use mix different melting chocolates to get the color you want.  Just get out your old color wheel.
After I dipped my eggs in the chocolate and let them dry, I melted some of my dark chocolate and took a paint brush and splattered them a little to look like robin eggs.
I put the nest on top of the cake and then put the cake eggs inside.  I piped the top edge with a ribbon tip.  More on different frosting techniques later. 
I think it's a pretty cake, but let's take a look inside...

I hope you learned some good tips.  Now go reward yourself with a slice of cake!

Happy Easter,

Linking up to:

The 36th AVENUE

52 Mantels

The Artsy Girl Connection


  1. This is so pretty, thanks for sharing, I found you at The Sweet Spot!

  2. What a fabulous cake for Easter! Love it, although, I would have to leave off the coconut! I am definitely not a fan of that. lol
    Thanks for linking up to this week's Catch a Glimpse party! I will be featuring this tomorrow!

    1. Thanks for featuring us Allison! Hopefully I can meet you at SNAP!

  3. That is adorable.. and it looks so delicious.

    I gave up on my reusable piping bags because it was so much easier to not wash them. Especially if you have any shortening and everything is greasy. I now wish they made disposable couplers and tips and I wouldn't have to do ANY dishes! :D

  4. This looks awesome! I can't wait to try it! I'm hoping to use regular food coloring for the cake instead of a gel - hope that will work. Thanks for posting this!

  5. This is a great cake! I hope you will link up to my Hippity Hop Easter Project Hop.

  6. This is so pretty! I'd love for you to share this at Mix it up Monday:

    I hope to see you soon :)

  7. This is such a cute Easter cake!!! I love the eggs on the cake. :) I am your newest follower! I would LOVE for you to stop by my blog and if you like what you see become a follower.

  8. L O V E this.. Soooo pretty.. I am totally featuring YOU tomorrow via Pin'Inspirational Thursday.. Hope you stop in.. THANKS SO MUCH for linking up last week.. YOU are AWESOME.. Wishing you a perfect week.. xoxo.. Marilyn

  9. Great tips! Love that those are cake ball eggs on top! Featuring this in tomorrow's Show & Share! Thanks for linking it up last week!

  10. Looks delicious!! I featured you today!

  11. Prettiest cake I've seen this Easter-I love it:@)

  12. Love your Easter cake! Yummy coconut and all the colorful layers - almost too beautiful to eat! Please come on over and link up at my party going on now, Sunday Blog Love! Wishing you a wonderful weekend! PS - I had to pin, love, love it!

  13. Hi! I left a link to this post and your pretty cake and great tutorial on my blog as I made the cake too. Not nearly as special as yours though. You have a really sweet place here!

    here is the link:

    Kindly, Lorraine

  14. I did not do this with my last layer cake, and been successful.



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