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Birdhouse Cake

Birdhouse Cake
PERCH this home "tweet" home on a party table, and your event will get off to a flying start! The cute cottage from CT's cooks is a white chocolate cake with a luscious raspberry-jam layer. For extra fun, our kitchen staff added a cookie entryway, marshmallow chick and candy nest.
10-12 ServingsPrep: 40 min. Bake: 30 min. + cooling

Ingredients

  • 1-1/2 cups milk
  • 9 ounces white baking chocolate, chopped
  • 3/4 cup butter, softened
  • 1-1/4 cups sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 3-1/4 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 3 tablespoons milk
  • Yellow liquid or paste food coloring
  • 1/4 cup seedless raspberry jam
  • 1 Oreo cookie
  • 1 marshmallow Peep bird
  • 1 Pirouette cookie, cut to 3 inches
  • BIRD'S NEST:
  • 1/2 cup plus 1 tablespoon miniature marshmallows
  • 1-1/2 teaspoons butter
  • 1-1/2 teaspoons peanut butter
© Taste of Home 2013

2 of 3

Birdhouse Cake (continued)

Ingredients (continued)

  • 1-1/2 teaspoons semisweet chocolate chips
  • 1/2 cup chow mein noodles
  • 1/4 cup jelly beans or candy eggs

Directions

  • In a saucepan over low heat, heat the milk and white chocolate until
  • the chocolate is melted; stir until smooth. Cool to room
  • temperature, about 30 minutes. Meanwhile, in a bowl, cream butter
  • and sugar on high speed until fluffy, about 5 minutes. Add eggs, one
  • at a time, beating well after each addition. Beat in vanilla.
  • Combine the flour, baking powder and salt; add to creamed mixture
  • alternately with the chocolate mixture. Beat on medium for 2
  • minutes or until smooth.
  • Pour into two greased 8-in. square baking pans. Bake at 350° for
  • 30-35 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks to cool completely.
  • Frosting: In a bowl, cream butter, shortening and vanilla. Gradually
  • beat in confectioners' sugar. Add milk; beat until fluffy. Place 1
  • cup of frosting in a bowl; tint yellow. Leave remaining frosting
  • white.
  • Assembly: Cut one cake in half. Cut the remaining cake in half
  • diagonally. Place one rectangular cake half toward the back of a
  • 9-in. square covered board. Spread with half of the jam. Top with
  • the remaining rectangular cake. Spread remaining jam over the top of
  • one of the diagonal cakes; top with remaining cake. Frost top and
  • sides of rectangular cake with white frosting. Place the triangular
  • cake, point side up, on rectangular cake. Frost front and back of
  • triangular cake with white frosting.
  • Cut a hole in the corner of a pastry or plastic bag; insert petal tip
  • #103. Fill bag with yellow frosting. Pipe frosting in slightly
  • overlapping rows on rooftop. Along the roof peak, pipe two rows of
  • frosting on front and back. With yellow frosting and round tip #9,
  • pipe vertical stripes on each side and in each corner. Pipe frosting
  • around base of birdhouse.
  • For birdhouse opening, twist sandwich cookie in half; press cream
  • side of cookie into cake. Remove bottom of marshmallow bird. Pipe
  • frosting onto the back of the bird; attach to cookie. Pipe yellow
  • frosting around opening. Insert Pirouette cookie below opening for
  • perch.
  • For bird's nest, in a saucepan over medium heat, melt marshmallows
  • and butter, stirring occasionally until smooth. Stir in peanut
© Taste of Home 2013

3 of 3

Birdhouse Cake (continued)

Directions (continued)

  • butter and chocolate chips until blended. Remove from the heat; stir
  • in chow mein noodles until well coated. Using fingers, shape into a
  • nest; press an indentation in center of next. Fill with jelly beans
  • or candy eggs. Cool. Place in front of birdhouse. Yield: 10-12
  • servings.
Nutrition Facts: 1 serving (1 piece) equals 739 calories, 32 g fat (16 g saturated fat), 111 mg cholesterol, 454 mg sodium, 107 g carbohydrate, 1 g fiber, 7 g protein.
© Taste of Home 2013