Peep Cake
Peep Cake is a dessert that serves 16. One portion of this dish contains around 4g of protein, 6g of fat, and a total of 429 calories. For 48 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. 12 people have made this recipe and would make it again. If you have egg whites, yellow food coloring, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. With a spoonacular score of 16%, this dish is not so tremendous. If you like this recipe, take a look at these similar recipes: Bo Peep Pie, Microwave Peep S’mores, and Toll House Cake (Layer Cake or Bundt Cake- You Pick).
Servings: 16
Preparation duration: 45 minutes
Cooking duration: 85 minutes
Ingredients:
1/4 teaspoon almond extract
Small chocolate disks (such as melting wafers)
1/2 teaspoon cream of tartar
3 large egg whites
All-purpose flour, for the pans
Pinch of salt
1 1/2 cups sugar
Yellow sanding sugar, for coating
Unsalted butter, for the pans
1/2 teaspoon vanilla extract
2 18.25-ounce boxes yellow cake mix, plus required ingredients
1 teaspoon yellow food coloring
Equipment:
cake form
bowl
toothpicks
frying pan
serrated knife
chefs knife
skewers
sauce pan
offset spatula
Cooking instruction summary:
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. Photograph by Kat Teutsch
Step by step:
1. 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.
2. 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.
3. 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.
4. 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
1. 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.
2. 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.
3. Coat the cake with yellow sanding sugar. Refrigerate, uncovered, 15 minutes. Press the chocolate disks into the frosting for eyes.
4. Remove the skewer and toothpicks as you cut the cake.
5. Photograph by Kat Teutsch
Nutrition Information:
covered percent of daily need
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