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Sugary spun egg nests

Sugary Spun Egg NestsReal Living
12 Item
30M
20M
50M

Ingredients

Frosting

Method

1.Preheat oven to 200°C (180°C fan-forced). Place paper cases in 12-hole muffin tray.
2.In a large mixing bowl, sift flour, pure icing sugar and cocoa. Make a well in centre. Add butter, vanilla, eggs and milk. Beat with electric beaters on high speed, until smooth and fluffy. Gently fold through white chocolate hits.
3.Spoon cake mix into paper cases. Bake 18-20 minutes, until a skewer inserted into centre of cake comes out clean. Remove from oven; place on a wire rack to cool.
4.Meanwhile, make frosting: place butter, icing sugar mixture and vanilla in clean mixing bowl. Using electric beaters, whip 5 minutes, until frosting mixture is pale and fluffy.
5.Spread frosting over cooled cakes. Top with fairy floss to make a nest, then add 3 chocolate eggs to each nest.

You can find Persian fairy floss, also known as Pashmak, at Middle Eastern groceries and gourmet food stores. It makes a great dessert decoration. Only decorate the cakes with the fairy floss when ready to serve, as the floss can melt quickly.

Note

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