CAKE

1. Preheat oven to 350 degrees. Line three 8-inch cake pans with rounds of wax or parchment paper. Butter the paper and the insides of the pans, then lightly flour each pan. Set aside.
2. Sift together the flour, baking powder, baking soda, and salt in a large bowl.
3. Add the butter to the bowl of a stand mixer, fitted with the paddle attachment,(or use a hand mixer). Beat the butter on high speed until it’s very light and creamy, about 3 minutes. Add the sugar and continue beating until the butter/sugar mixture becomes light and creamy again. Add the oil and mix again for about 1 minute. Stop and scrape down the sides of the bowl. Add the eggs, one at a time on medium speed, mixing well after each addition. Add the vanilla, and sour cream and mix in. Add the milk, followed by the dry ingredients, mixing just long enough to incorporate the dry ingredients. Do not overmix.
4. Divide the batter equally between the cake pans. Shake the pans back and forth to level out the batter, then tap them a couple of times on a counter, to get rid of any air pockets. If you have a kitchen scale, weigh the pans to make sure you have the same amount of batter in each pan.
5. Bake for about 25 to 30 minutes until a toothpick inserted in the center comes out clean or the centers are springy to the touch. Allow the cakes to cool for 5 minutes. Run a knife around the edges and invert tham to a wire rack. Peel off the wax or parchment paper and allow them to cool completely.

FROSTING

1. Add the butter to the mixing bowl of a stand mixer (or use a hand mixer). Beat the butter until it’s very light and creamy. Add the powdered sugar one cup at a time on medium-low speed, until it’s all incorporated. Add the whipping cream, vanilla, and salt and beat on medium-high speed until the mixture is very creamy and smooth. The frosting should be a perfect spreading consistency. If it’s a little too thick, add a tiny bit more cream, one teaspoon at a time. If it’s too thin, add a little more sugar.
2. Add in the blue food coloring until you get a robins egg blue color. See my notes above this recipe for food coloring tips.
3. Frost the sides and top of the cake with the frosting, using an offset spatula to frost the cake. Set the cake aside while you make the chocolate next and the chocolate fleck mixture.

CHOCOLATE NEST (I suggest making the chocolate nest in advance)

1. A day in advance: Fill a cookie sheet with about 1/8-inch of water and place it evenly in a freezer. Allow it to freeze overnight.
2. Break up the chocolate bar and place it in a small microwave-safe bowl or measuring cup. Melt the chocolate for 30 seconds. Stop and stir the chocolate. Microwave for about 20 seconds and stir the chocolate again. It should be melted. If it isn’t microwave for 10 seconds and stir again.
3. Allow the chocolate to cool for about 5 minutes. Transfer the chocolate to a piping bag fitted with a small round tip. 
4. Remove the cookie sheet from the freezer after you’ve filled the piping bag and are all set to make the chocolate next. Don’t remove it before this. The ice will begin to melt rather quickly, and you want solid ice, no water.
5. Place the cookie sheet of frozen ice on a counter. Pick up the piping bag of chocolate and quickly start piping the chocolate from left to right onto the frozen ice. Immediately use both hands and form the long strips into a circle. See pictures above this recipe. Using a metal spatula, gently transfer the chocolate next to a piece of foil, wax or parchment paper. Place it in the fridge for about 5 minutes to finish setting up.
6. Place the next on the top center of the cake. Use any small broken pieces of chocolate to scatter over the top of the cake.
7. Fill the nest will malted egg candy.

CHOCOLATE FLECKS

1. In a small bowl, add the unsweetened cocoa powder and enough vanilla to make a thin mixture.
2. Dip the ends of a small clean brush with rather firm bristles into the chocolate. Use the tips of your fingers to flick  chocolate onto the cake. You can practice first if you’d like on a piece of wax or parchment paper. Simply tape a piece to the front of a cabinet. Practice seeing how far from the cake you shuld hold the brush.  Once you’ve practiced, flick the chocolate onto the sides and top of the cake. Place the cake in the refrigerator for a few minutes to set the chocolate flecks.
3. Store cake in an airtight container for up to 4 days.