Serves 16

Ingredients
• 10-inch chocolate tube or Bundt cake, store-bought or homemade
• 16-oz. can vanilla frosting
• foil-wrapped chocolate Easter eggs and other egg-shaped Easter candies, in assorted colors and sizes

Directions
1. Place cake on serving platter. Turn a narrow glass or small custard cup over so that the bottom side is facing up, and carefully place the glass so that it fits snugly inside the cake’s center hole.

2. Frost the top two-thirds of the cake using a small offset spatula (one in which the blade bends up where it meets the handle), a knife or the back of a spoon. When spreading, swirl the frosting in an upward motion to give it a fluffy, nestlike appearance.

3. Pile candy and chocolate eggs on top of the bowl or glass in the center of the cake. Place candies so that colors and sizes are well mixed.

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