It’s the mixture of the long weekend, end of my fast, smell of Spring, and another reason to gather together for turkey, that makes me love Easter. What tops the cupcake? Well, it’s another reason for me to get a bit creative and bake to my heart’s content. This year, I decided to make an old time favourite, carrot cake with cream cheese icing, topped with an edible “birds nest”. I was lucky to have found edible grass from Home Sense (of all places), unlike last year where I made the faux nest with toasted coconut shavings. After cooling my cupcakes, I smeared a generous dollop of cream cheese on the top. I rolled up green grass with my fingers and placed it firmly ontop of the cream cheese icing. Careful, you don’t over ice, or your cupcake will be a hot mess. Hot yummy mess I guess. After making the nest, I topped it off with Easter chocolate eggs. Simple, easy and absolutely adorable.