LONDON — Images of rebirth and renewal are everywhere at Easter: hatching chicks, hordes of bunnies and emerging flower buds. Also returning, prompted by the occasion and a crowd to feed, are the seasonal bakers, rested from the holidays and reenergized for spring.

Easter is an opportunity to bake for loved ones, and these two recipes, charming Easter nest “cakes” and a resplendent princess cake, are opportunities for beginning and advanced bakers alike. The first is as simple as it gets — barely requiring a recipe — and perfect for baking with the whole family. The second may surprise you. Although it looks like a grand affair, a princess cake is much easier to pull off than you might expect, thanks to a streamlined method and technical shortcuts that don’t compromise on flavor or presentation.

Simple Nests for Family Fun

Let’s start with the humble nest cakes. Britain’s favorite Easter dessert, they’re a no-bake medley of chocolate, butter and crunchy cereal, filled with candy, preferably chocolate eggs (they are nests, after all). A mainstay of school bake sales and family get-togethers, they’re one of the first things young British cooks learn to make and couldn’t be easier: just melt, stir, portion, and then chill until firm. It’s a wonder we even call them cakes at all.

The origins of the Easter nest can be traced back to World War II. A recipe for “Chocolate Crisplets” appeared in the 1941 “Mixed Grill of War Time Recipes” booklet, calling for “some unrationed chocolate spread” to be melted and mixed with “enough cereal” until “stiff,” then left to set. The vague instructions — no measurements or specific cereal named — remain typical today.

The exact makeup of an Easter nest varies from family to family, and debates continue over the “right” cereal to use — shredded wheat (for the most realistic-looking nest), Rice Krispies (undoubtedly delightful) or cornflakes (my pick) — as well as the addition of golden syrup and butter. But when it comes to decoration, there’s one universally respected rule: Keep it kitsch. The more miniature Easter paraphernalia, from chocolate eggs to tiny plastic chicks, you can pile on, the better.

A Royal Treat: The Princess Cake

On the other end of the spectrum is Prinsesstårta, or Swedish princess cake. While it’s not traditionally Easter fare, it certainly looks the part, with its pastel green contours evoking a flourishing hillside. The light, airy inner layers, far from the heavily spiced cakes of winter, make it an ideal spring centerpiece.

Prinsesstårta was created by Jenny Åkerström, an author and home economics teacher, and first published in her 1948 edition of “Prinsessornas kokbok,” “The Princesses’ Cookbook.” Originally called gröntårta, green cake, the dessert was so beloved by Princesses Margaretha, Märta and Astrid, students of Åkerström, that it eventually became known as “Princess Cake.” The royal association remains strong. When Princess Estelle was born in Sweden in 2012, princess cakes sold out across the country.

The original recipe for gröntårta called for three layers of soft spongecake and custard, coated with stiffly whipped cream and covered with a thin layer of green-dyed mandelmassa (almond paste), finished with a single pink rose. While the essence and color scheme have endured, almond paste has been replaced with sweeter, smoother marzipan, and the pleasing domed shape — thought to allude to a crown — is a modern addition. Purists may argue that jam, which did not appear in the original recipe but is a fixture of contemporary versions, does not belong, though the tart tang is most welcome among the sweet muddle of soft, creamy layers.

It is estimated that half a million princess cakes — that’s about 4 million slices in a nation of just 10 million people — are sold every year in Sweden, making it by far the country’s bestselling pastry. There’s even a week each September honoring the beloved cake.

Simplified Steps for a Stunning Cake

Making one, though, can be challenging, involving multiple components and careful layering, and the marzipan finish can feel intimidating. But don’t worry: Streamlining is absolutely possible. In this recipe, the sponge is reduced to just two layers, and high-quality store-bought jam and marzipan step in to significantly reduce the workload. The custard, which usually requires a back-and-forth tempering method, has been simplified by whisking all the ingredients in a single saucepan and heating until thick. The whipped cream — often stabilized with gelatin — is instead fortified with the simpler addition of mascarpone.

The best bit? This princess cake is built entirely in a bowl. No stacking the layers and draping the marzipan over the top (in my opinion, the scary part). This gives you as much time as you need to line the bowl with marzipan (you can even start again, if necessary) and layer the elements without any concerns about stability. Once turned out, it reveals a beautifully smooth dome, fit for any princess.

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Recipe: Chocolate Easter Egg Nests

Loved by adults and children alike, Easter nest “cakes” are the perfect no-fuss baking activity for the whole family. These couldn’t be simpler: Just stir, portion, chill and fill with as many candy eggs as you can. If you can find golden syrup (a wondrous sweetener from Britain and a product you’ll never regret having in your pantry), you’ll get a more complex sweetness and chew, though corn syrup will work, too.

By Nicola Lamb

Yield: 12 chocolate nests

Total time: 20 minutes, plus 1 hour chilling

Ingredients:

5 tablespoons/70 grams unsalted butter

1/4 cup/55 grams golden syrup, such as Lyle’s, or light corn syrup

7 3/4 ounces/220 grams milk chocolate, chopped, or chocolate chips (about 1 1/4 cups)

1/4 to 1/2 teaspoon salt

4 cups/130 grams cornflakes

Candy-coated mini chocolate eggs, for decorating (see Tip)

Preparation:

1. Line a standard 12-cup muffin tin with paper liners.

2. Melt butter and syrup in a medium saucepan over medium-low heat, swirling the pan to help the mixture melt evenly, 2 to 2 1/2 minutes. It should be slightly bubbling. Remove from the heat, then add the chocolate and salt. Stir until fully melted.

3. Pour the cornflakes into the melted chocolate and stir until completely and evenly coated. Some of the cornflakes will break down; this is good and will help the texture of the final nests. Using a cookie scoop or spoon, divide the mixture evenly among the lined muffin cups, pressing down the center of each. Go over each nest again, making a slight indent in the middle.

4. Fill each nest with chocolate eggs. If your eggs are foil-covered, add them later so they don’t stick. Refrigerate to chill completely until each nest can be lifted out in one piece, about 1 hour. Don’t leave them in too long, or they’ll set too hard.

5. Serve in their paper liners, or remove the liners and put the nests directly on a plate. Keep in an airtight container at room temperature for up to 5 days.

Tip:

Candy eggs, sometimes labeled robin’s eggs, are available during the Easter season at supermarkets and pharmacies. Cadbury, Whoppers and M&M’s are colorful options.

Recipe: Princess Cake

Princess Cake, or Prinsesstårta, makes a spectacular centerpiece for any celebration, but despite its regal appearance, this simplified version is far easier to make than it looks. The original recipe from Sweden called for three layers of soft spongecake and custard, coated with stiffly whipped cream and covered with a thin layer of green-dyed mandelmassa (almond paste), finished with a single pink rose. While the essence and color scheme have endured, almond paste has been replaced with sweeter, smoother marzipan, and the pleasing domed shape — thought to allude to a crown — is a modern addition. Purists may argue that jam, which did not appear in the original recipe but is a fixture of contemporary versions, does not belong, though the tart tang is most welcome among the sweet muddle of soft, creamy layers. Here, the usual three cake layers are reduced to two, and using good-quality shop-bought jam saves time. The entire cake is built in a bowl, allowing you to take your time with each layer. Once turned out, it reveals a beautifully smooth dome, fit for any princess.

By Nicola Lamb

Yield: 10 to 12 servings

Total time: About 3 hours

Equipment:

One 8-inch round cake or springform pan

One 8- or 9-inch bowl (2- to 2 1/2-quart capacity)

Electric mixer

Rolling pin

Pastry brush

Bench scraper

Ingredients:

For the spongecake:

Nonstick cooking spray or oil, for the pan

3 large eggs

1/2 cup/100 grams granulated sugar

3 tablespoons/45 milliliters whole milk

2 1/2 tablespoons/30 milliliters vegetable oil or other flavorless oil, plus more for the pan if needed

1 teaspoon vanilla extract

1/4 teaspoon kosher salt (such as Diamond Crystal) or 1/8 teaspoon fine salt

1 cup/120 grams all-purpose flour

1/2 teaspoon baking powder

For the custard:

2 large egg yolks

3 tablespoons/30 grams granulated sugar

2 tablespoons/15 grams cornstarch

1 teaspoon vanilla extract

3/4 cup/180 milliliters whole milk

1 tablespoon/14 grams unsalted butter

For the marzipan:

17 1/2 ounces/500 grams marzipan

Powdered sugar, for dusting

A few drops of green food coloring

A few drops of pink food coloring

For the mascarpone whipped cream:

2 cups/480 milliliters heavy cream

1 cup/226 grams mascarpone

1/2 cup/75 grams powdered sugar

2 teaspoons vanilla extract

To assemble:

1/2 cup/150 grams raspberry jam

Preparation:

1. Make the cake: Heat the oven to 350 degrees. Lightly coat an 8-inch round cake or springform pan with cooking spray, then line the bottom with a round of parchment paper and the sides with a strip of parchment. (The spray helps the paper stay in place.)

2. Separate the eggs into two large bowls (if using a stand mixer, use the mixer bowl for the egg whites). Whisk 3 tablespoons/30 grams of the granulated sugar into the yolks, followed by the milk, oil, vanilla and salt. It may appear split at first, but whisk for 30 seconds until combined and smooth.

3. With an electric hand mixer or a stand mixer with the whisk attachment, whisk the egg whites on medium speed until frothy, 10 to 20 seconds, then slowly add the remaining 1/4 cup plus 1 tablespoon/70 grams granulated sugar while beating. Raise the speed to high and whisk until you get a thick, dense meringue with medium-stiff peaks, 2 to 3 minutes. It should look like shaving foam. If you lift the beaters, the meringue will hold its shape, but the tip will droop slightly.

4. Whisk one-quarter of the meringue vigorously into the yolk mixture to lighten it. Sift over the flour and baking powder in one go, then use a flexible spatula to thoroughly combine. You are not trying to retain any air at this stage, so don’t hold back. It will be somewhat thick.

5. Once combined, gently fold in the remaining meringue in three additions, scraping around the outside of the bowl and through the middle in a capital “D” shape while rotating the bowl counterclockwise to maintain the airiness of the batter. Pour the batter into the lined pan and tap the pan firmly against the counter a few times to help spread it evenly.

6. Bake for 25 to 30 minutes, until the cake is golden and feels firm when pressed. Remove from the oven, then drop onto the counter from about a foot in the air three times (be careful; it will be hot!). This may seem crazy, but it helps to prevent the cake from shrinking too much.

7. Let cool on a rack for 5 minutes, then, when the pan is cool enough to handle, invert onto the rack, peel off the paper and turn right-side up to cool completely. (If using a springform pan, remove the sides and base.)

8. While the cake bakes, make the custard: Whisk together the egg yolks, sugar, cornstarch and vanilla in a small saucepan until combined, followed by the milk. Take care to make sure it is well combined, paying extra attention to the edges of the saucepan.

9. Cook the custard over medium heat, whisking continuously, until thickened, 2 to 3 minutes. Once boiling, turn the heat to low and whisk for 30 seconds longer. Turn off the heat, then whisk in the butter. Pour into a heatproof container and press plastic wrap or parchment paper directly against the custard to prevent it from forming a skin. Once cool to the touch, refrigerate to chill, at least 1 hour.

10. Once the cake and custard have cooled, prepare the marzipan coating and decoration: Pinch off 1/4 cup/75 grams of marzipan for the flower décor, wrap well and set aside. For the coating, dust your work surface with powdered sugar, then knead the marzipan with one or two drops of green food coloring until it is an even pale mint green. Always start cautiously when adding food coloring: You can always add more, but you can’t take it away. Add more powdered sugar whenever the marzipan is sticky. If it feels dry or starts to crack, moisten your hands slightly (shaking off any excess water) and knead until smooth. The marzipan should be pliable but not sticky throughout the process. When you are happy with the color, form the marzipan into a 5-inch-diameter disk.

11. Remove any marzipan that has stuck to your work surface using a bench scraper. (Marzipan has a memory and will take on any lumps and bumps that it rolls over.) Dust the smooth surface with powdered sugar. Roll out the marzipan disk, turning it a quarter way around between each roll to maintain the circular shape, until 14 inches in diameter and 1/8-inch thick. As you work, dust the marzipan and surface with powdered sugar as needed to prevent sticking. You can also turn the marzipan over to dust and roll both sides.

12. You will build the cake in an 8- to 9-inch diameter bowl. Make sure it is clean and dry. Dust powdered sugar on top of the marzipan circle and rub it in to evenly coat it well and make sure it’s not sticky. (If it’s cracking, moisten your hands slightly, shaking off any excess water, knead the marzipan until smooth and roll again.) Flip it over, then roll it up loosely onto your rolling pin. Unroll it over the bowl, dusted side down. Encourage the marzipan to take the form of the bowl by lifting it and gently pressing it into place. Take your time with this to get it neat and tidy, lining the bowl closely without any overlap. The marzipan needs to overhang the edges of the bowl by about 1 inch or else it will slip down. If you need to start again, you can simply remove the marzipan and reroll it as before, adding more powdered sugar if it’s too sticky or dampening your hands if it’s too dry. Once finished, cover the bowl with a damp cloth to prevent the marzipan from being exposed to the air and drying out or cracking.

13. Make the mascarpone cream: Whisk all the ingredients together using an electric hand mixer or stand mixer until very stiff peaks form. This is the cement of your cake, so it needs to be stiff enough to provide structure.

14. To finish the custard, beat the cooled custard using an electric hand mixer or stand mixer until smooth. Fold in 1 cup/150 grams of the mascarpone cream until thick and airy. Refrigerate until ready to use.

15. Assemble the cake: Pile 2 1/3 cups/350 grams of the remaining mascarpone cream into the marzipan-lined bowl, smoothing it with a spoon or offset spatula. Spread an additional scant cup/125 grams of cream evenly up and around the walls of the marzipan, going all the way to the top.

16. Using a serrated knife, cut your spongecake evenly in half to form two rounds. Place the top half, cut side up, over the cream into the bowl. It might warp or bend slightly depending on the dimensions of your bowl. That’s OK! Spread the raspberry jam on top of the cake, followed by all of the custard, smoothing it all the way to the edges.

17. Place the remaining cake half, cut side down, onto the custard. Using the remaining 2/3 cup/100 grams mascarpone cream, fill in any gaps around the sides of the cake. If there aren’t any, spread it all over the top of the cake.

18. Trim the marzipan lining with scissors or a sharp knife so that there is an approximate 1/2-inch border once it’s folded up and over onto the cake. (Use any excess marzipan to make more décor.) Lift and fold the marzipan onto the cake, using the palms of your hands to smooth the curved edge around the base to form a very pleasing shape.

19. Place a serving platter upside down onto the cake and, gripping the bowl and plate at the same time, confidently flip it over. Carefully lift the bowl off to reveal your beautiful princess cake. Use the palms of your hands to gently pat the cake into shape, especially if you’ve used a bowl with an angular base.

20. Use a dry pastry brush to dust off any excess powdered sugar, then wet the brush for a final touch up, brushing to erase any last bits of dusty sugar. Refrigerate the cake for at least an hour before serving.

21. To fashion a rose to decorate the top, color the reserved marzipan with pink food coloring, kneading it in as before. Pinch off 1/2-inch blobs, then roll each into longer strips. Roll the first one up to form the center of your spiral, then place each subsequent strip around to form petals, pinching at the base to hold the flower together. Stick the flower onto the center of your cake using a little water to act as glue. Use any excess green marzipan to create leaves or other decorative flourishes.

22. The finished princess cake can be refrigerated for up to four days. If you’d like, cover it with a cake dome or overturned bowl.

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This article originally appeared in The New York Times.

By Nicola Lamb / Linda Xiao
c. 2025 The New York Times Company