This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin.
Take the bottom of the chosen tin and cut 2 circles from the Vanilla Chocolate Chip sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be lots of layers on top and it will never be seen.
Spread 1 Cup of Berry Cream Frosting evenly over the bottom cake layer.
Top with a layer of cake (the almost full layer of cake; use more scraps to complete the layer) and spread another 1 Cup of Berry Ceam Frosting on top.
Place the full cake layer on top.
Cover the cake in plastic wrap and place the cake in the freezer for 2 hours then place it in the fridge until you are ready. The freezer helps to set the layers.
Remove the cake from the fridge and the tin.
Spread the remaining Berry Cream Frosting over the top and sides of the cake. Make sure the entire cake is covered.
Take the speckle mixture and flick it all over the cake. You can use a pastry brush, a paint brush or a fork to fling the mixture onto the cake. Mayb do this bit out side or at least cover the bench and floor with a towel.
Place the cake in the fridge for 30-60 minutes (longer is also fine).
Pour the Ganache on top of the cake and spread to the sides, allowing some to drip off the edges.
Place the cake in the fridge for another 30-60 minutes (longer is also fine) to allow the ganache to harden.
Top with the chocolate nest, painted and speckled eggs.
This amazingly awesome cake needs to be kept in the fridge between serves.
The nest will start to melt at room temperature (if you have used my coconut oil based chocolate recipe) and must be kept in the freezer.