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The best Easter nest cakes

The best Easter nest cakes

This simple recipe is one that many families reach for during the Easter holidays – and for good reason. It’s no-bake, covered in chocolate and perfect to make with little helpers. Try Martha Collison's version here with marshmallows.

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  • Makes8
  • CourseCake
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plussetting

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  • 3 Shredded Wheat
  • 25g salted pretzels
  • 50g butter, cubed
  • 50g golden syrup
  • 25g mini marshmallows
  • 75g Cooks’ Ingredients Milk Chocolate, finely chopped
  • 125g Cooks’ Ingredients Dark Chocolate, finely chopped
  • 80g pack Cadbury Mini Eggs (enough for 3 eggs per nest)


  1. Line a baking tray with baking parchment and set aside. Using your fingers, break up the cereal in a mixing bowl so no large chunks remain and there are lots of strands. Crush the pretzels into the bowl and toss to combine.

  2. Melt the butter, golden syrup and mini marshmallows in a saucepan over a medium heat, stirring with a spatula until the butter and marshmallows have melted and the mixture is smooth and bubbling. Turn off the heat, add the chopped milk and dark chocolate, then stir well until completely melted.

  3. Add the crushed cereal and pretzels to the chocolate mixture and mix well until completely coated. Using an ice-cream scoop or 2 spoons, dollop 8 even amounts of mixture onto the prepared tray, keeping them as circular as possible. Press down on each mound to create a well in the centre using a spoon.

  4. Fill each nest with mini chocolate eggs, then leave to cool for at least 1 hour, until set. These cakes will keep for up to 1 week in an airtight container.

Cook’s tip

Cupcake cases
I love the look of these nests when they’re a bit wild, so I make them free-form. But there is nothing to stop you dividing the mixture between cupcake cases in a cake tin, if you need them to be portable.

Cake toppers
These simple nests make great decorations for more complex Easter bakes. You could use the mixture to make a large nest to top a celebration cake, or make miniature versions to top cupcakes.

Sweet and salty
I’ve incorporated salted pretzels into the mixture to add texture and flavour. Salt brings out the flavour notes in chocolate, and makes these little treats incredibly moreish! Swap for 1 more Shredded Wheat if you don’t have them in the cupboard, and add ½ tsp sea salt flakes instead.


Typical values per item when made using specific products in recipe


1,269kJ/ 304kcals



Saturated Fat












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