Easter Egg Cake Pops In Phyllo Nests Food

EASTER EGG CAKE POPS IN PHYLLO NESTS

Steps:

• Stir the lime zest, lime juice and salt into the frosting in a small bowl.
• Crumble the cake into a large bowl; break up large chunks, but don't crumble it too finely. Spoon the frosting into the bowl 1/2 cup at a time and mix thoroughly until the mixture holds its shape when pinched.
• Line a baking sheet with parchment paper. Scoop a heaping tablespoon of cake mixture into your hands and roll it into a ball. Place on the baking sheet and continue with the remaining mixture, then chill the cake balls until firm, about 30 minutes in the freezer or 2 hours in the refrigerator.
• Remove the cake balls from the freezer. Roll each ball into an egg shape. Place on the baking sheet so that the egg is standing on its fatter end, pressing it down lightly so that it doesn't fall over. Freeze or refrigerate the eggs until you're ready to dip them.
• Preheat the oven to 325 degrees F.
• Place the phyllo cups on a baking sheet and spray with oil spray. Bake until crisp, about 3 minutes.
• Stir together the chocolate chips and 2 teaspoons of the vegetable oil in a medium microwave-safe bowl or other microwave-safe container and microwave, stirring every so often, until completely softened. Stir well until the mixture is smooth, adding the remaining 1 teaspoon of vegetable oil if needed. Allow to cool until just warm.
• Place the candy sprinkles into small bowls or shallow dishes (you can do a separate bowl for each color or just do multicolored sprinkles for all the cake pops).
• Spear the flat end of an egg cake pop with a wooden skewer and dip the egg into the melted chocolate to coat. Allow the excess to drip off, then dip into or sprinkle with candy sprinkles while the coating is still wet. Place the skewer in a glass so the egg is upright. Repeat with the remaining egg cake pops. If the coating on the completed eggs begins to soften, put them back in the freezer or refrigerator for a few minutes to firm up again.
• Place the phyllo cups on a large serving platter. Put the coconut in a bowl and add a few drops of green food coloring, then stir until all the coconut is bright green, adding more food coloring if needed. Place a spoonful or two of the green coconut into each phyllo cup. Remove the eggs from the skewers, then nestle an egg into each cup. Serve immediately or refrigerate for up to 3 days.

PHYLLO NESTS

Steps:

• Preheat oven to 375 degrees. Brush a 12-cup muffin tin with butter. Pull phyllo into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar, and cinnamon, if using.
• Divide among 12 muffin cups; press into bottom and up sides. Cook until golden and crisp around the edges, 15 to 20 minutes. Let cool; fill with jelly beans.

EASTER EGG NESTS

Steps:

• Melt chocolate with oil.
• Pour over chow mein noodles and mix well.
• With a large cookie scoop drop onto a wax paper lined cookie sheet and make a depression to shape into 2 1/2" to 3" nests.
• Let cool until chocolate it's firm.
• Top each nest with 4 Jelly Bellys.

EASTER EGG NEST CAKE

Steps:

• Preheat the oven to 350 degrees. Line the bottom of an 8 inch springform pan with parchment paper. Do not grease the sides of the pan.
• Melt the 8 oz. chocolate with the butter in a double broiler or a microwave and then set aside to cool slightly.
• Whisk the 4 egg whites until firm, then gradually add 1/2 cup of the sugar and whisk until the whites are holding their shape and gleaming but not stiff. Set aside.
• In another bowl, add the 2 whole eggs and 4 egg yolks with the 1/3 cup sugar and the vanilla extract. Gently fold in the chocolate mixture. Lighten the mixture with 1/3 of the egg whites incorporating into mixture. Add 1/2 of the remaining egg whites, and then the last batch incorporating after each addition.
• Pour into the preapred pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly on the surface. Cool the cake in its pan on a wire rack; the middle will sink when cools and the sides will splinter. You want it to look like a cake with a crater in it.
• To finish the cake, carefully remove the pan and place on a plate or cake stand.
• Melt the chocolate for the topping and leave it to cool a little. Meanwhile, whip the cream until it is firming up and aerated but still soft and then add the vanilla and fold in the chocolate.
• Fill the crater of the cake with the chocolate cream, easing it towards the edges with a spatula. Arrange the robin eggs on top.