Raspberry & White Chocolate Meringue Nest Cakes

With the nation celebrating the birth of our new princess Charlotte, I have a yummy “It’s a Girl!” themed raspberry and white chocolate cake recipe to share in case any of you are welcoming girls into your families at this time too. These cakes would work well for a baby girl’s baby shower, gender reveal party (if you go in for that!), or for girl’s birthday parties.

Raspberry & White Chocolate Meringue Nest cakes, for girl baby showers, gender reveal parties or girls birthday party

The recipe for these Raspberry & White Chocolate Meringue Nest Cakes was sent over to me by Stork.

To make them, you will need: 

  • Cupcakes
  • 165g Stork tub
  • 115g caster sugar
  • 3 eggs, large
  • 1 tsp vanilla extract
  • 165g self raising flour
  • 2 tbsps milk
  • 120g raspberries (fresh or frozen)
  • 40g grated white chocolate
  • Nests
  • 70g Meringues, broken
  • 130g white chocolate, melted
  • Pink sprinkles
  • Edible gold stars
  • Filling
  • 90ml double cream, softly whipped
  • 100g raspberries (fresh)
  • 3 small sheets of edible gold leaf (optional)

Prep Time:  30 minutes plus cooling

Oven Temperature: 160c (fan)/180c/Gas Mark 4

Bake Time: 25 minutes

Makes: 12

Method: How to make the Raspberry & White Chocolate Meringue Nest Cakes

  1. Line a muffin tin with 12 bright pink paper cases.
  2. In a large bowl beat together the Stork, sugar, eggs, vanilla, self-raising flour, and milk until evenly combined.
  3. Fold through the raspberries and grated white chocolate.
  4. Divide the mixture between the cases and bake in the oven for 25 minutes until golden and springy to the touch.
  5. Transfer to a wire rack and allow to cool completely.
  6. Crumble the meringues into a bowl, breaking up any large pieces.  Add the melted white chocolate and stir well.
  7. Top each cupcake with the chocolate meringue mixture to form the nests.
  8. Softly whip the double cream and add a teaspoon to the centre of each nest.  Top with the fresh raspberries, sprinkle with the edible gold stars, pink sprinkles and top with a small piece of edible gold leaf.
  9. Serve.

Nutritional information

Each serving contains:
Energy Fat Saturates Sugars Salt
1339 kJ/ 320 kcal 18,3 g 7,7 g 25 g 0,6 g
16 %* 26 %* 39 %* 28 %* 10 %*
*% of Reference Intake of an average adult (8400kJ/2000kcal)


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