Best 2 Peep Cake Recipes

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Transport yourself to a realm of sweetness and delight with peep cake, a delectable confection that captures the essence of joy. This whimsical dessert combines classic cake batter with the irresistible charm of marshmallow peeps, resulting in a carnival of flavors and textures. Whether you're hosting a festive gathering or simply craving a touch of whimsy, peep cake promises to enchant your taste buds and create memories that linger long after the last bite.

Check out the recipes below so you can choose the best recipe for yourself!

PEEP SUNFLOWER CAKE



Peep Sunflower Cake image

There's a bounty of cupcakes hiding under this lovely sunflower, making it the perfect centerpiece for a springtime party. The adorable marshmallow chicks on top add a bit of whimsy too.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 24 servings

Number Of Ingredients 10

24 of your favorite cupcakes
4 sticks (1 pound) unsalted butter, at room temperature
8 cups confectioners' sugar
2 teaspoons pure vanilla extract
Large pinch kosher salt
4 to 6 tablespoons whole milk
Leaf green gel food coloring, for the frosting
Lemon yellow gel food coloring, for the frosting
25 to 30 yellow marshmallow chicks, such as Peeps ®
1/2 cup crumbled chocolate wafer cookies (about 20 cookies)

Steps:

  • Arrange 3 cupcakes vertically at the bottom of a large platter to form a stem. Arrange 2 cupcakes to the left and 2 cupcakes to the right of the stem to create leaves. Arrange the remaining 17 cupcakes at the top of the stem in a large circle.
  • Combine the butter, confectioners' sugar, vanilla, salt and 4 tablespoons of the milk in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium high and mix until smooth and spreadable. If the frosting is too thick to spread, add 1 to 2 tablespoons of the remaining milk and mix until spreadable.
  • Transfer 2 cups of the frosting to a medium bowl. Add about 12 drops of leaf green gel food coloring and mix to combine.
  • Add a heaping 1/4 teaspoon of the lemon yellow gel food coloring to the bowl of remaining white frosting and beat until combined. Use an ice cream scoop or large spoon to scoop a large dollop of the yellow frosting onto each of the 17 cupcakes that make up the flower. Use a small offset spatula to smooth over the tops and sides of the cupcakes (but not the liners).
  • Wash and dry the ice cream scoop (or large spoon) and offset spatula. Use the ice cream scoop or large spoon to scoop a large dollop of the green frosting onto each of the 7 cupcakes that make up the stem and leaves. Use the small offset spatula to smooth over the tops and sides of the cupcakes (but not the liners). Scrape the remaining green frosting into a small pastry bag fitted with a 1/4-inch plain round tip (number 802).?
  • Pipe the outline of each leaf with the green frosting, then pipe a line of green frosting inside each leaf from the point to the stem. Pipe additional lines from side to side to create veins in the leaves. Use the offset spatula to square off the bottom of the stem.
  • Arrange the marshmallow chicks facing outward in a circle around the perimeter of the flower, pressing to adhere. Fill the center with the chocolate wafer crumbs and press to adhere to the frosting.

PEEP CAKE



Peep Cake image

Provided by Food Network Kitchen

Time 2h10m

Yield 14 to 16 servings

Number Of Ingredients 12

Unsalted butter, for the pans
All-purpose flour, for the pans
2 18.25-ounce boxes yellow cake mix, plus required ingredients
1 1/2 cups sugar
1/2 teaspoon cream of tartar
Pinch of salt
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon yellow food coloring
Yellow sanding sugar, for coating
Small chocolate disks (such as melting wafers)

Steps:

  • Butter and flour a 9-by-13-inch cake pan plus a 1-quart and 2 1/2-quart ovenproof bowl. Make both cake mixes; divide the batter among the pan and bowls. Bake at 350 degrees F until a toothpick comes out clean, about 35 minutes for the pan and small bowl, and 50 minutes for the large bowl.
  • Let the cakes cool 15 minutes in the pan and bowls, then unmold onto racks to cool completely. Trim the flat sides of the bowl cakes with a serrated knife to make level. Using a chef's knife, cut the 4 corners off the rectangular cake, as shown; set aside 3 of the cake triangles for the tail and beak.
  • Put the flat cake on a cake board or platter; use toothpicks to attach 2 cake triangles to a short end for the tail. Position the large bowl cake on the flat cake as shown, then top with the small bowl cake; insert a skewer through the cakes to secure. Trim another cake triangle to make a beak; attach to the small bowl cake with toothpicks.
  • Make the frosting: Heat the sugar with the cream of tartar, salt and 2/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then increase the mixer speed and beat until stiff peaks form, about 7 minutes. Beat in the vanilla and almond extracts and the food coloring.
  • Cover the cake with a thick layer of the yellow frosting, using the frosting to sculpt a rounded chick shape. With the edge of an offset spatula, use some frosting to extend the beak and tail.
  • Coat the cake with yellow sanding sugar. Refrigerate, uncovered, 15 minutes. Press the chocolate disks into the frosting for eyes. Remove the skewer and toothpicks as you cut the cake.

Tips:

  • For best results, use fresh peeps. Older peeps may be dry and crumbly.
  • If you don't have a springform pan, you can use a 9x13 inch baking pan. Just be sure to grease and flour the pan before adding the batter.
  • To make sure your cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.
  • If you want a fun and festive cake, decorate it with Easter-themed sprinkles or candies.

Conclusion:

Peep cake is a fun and easy dessert that is perfect for Easter or any other spring celebration. It is a great way to use up leftover peeps, and it is sure to be a hit with kids and adults alike. With a few simple tips, you can make a delicious and festive peep cake that will be the star of your Easter dessert table.

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