Via Foodnetwork

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:

Quickview
191k Calories
1g Protein
4g Total Fat
37g Carbs
1% Health Score
Limit These
Calories
191k
10%

Fat
4g
7%

  Saturated Fat
2g
17%

Carbohydrates
37g
12%

  Sugar
31g
35%

Cholesterol
10mg
4%

Sodium
13mg
1%

Get Enough Of These
Protein
1g
3%

Selenium
4µg
6%

Vitamin B2
0.07mg
4%

Vitamin B1
0.06mg
4%

Folate
14µg
4%

Manganese
0.06mg
3%

Vitamin A
124IU
3%

Vitamin B3
0.46mg
2%

Iron
0.4mg
2%

Phosphorus
11mg
1%

Potassium
38mg
1%

Copper
0.02mg
1%

Fiber
0.26g
1%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Rainbow Peeps Cake!! How to Make a Rainbow Peep Cake for Easter

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

Victorians believed tomatos would cause illness unless boiled to the point of collapse.

Food Joke

How to Handle the IRS By Dave Barry It is time once again for our annual feature "Tax Advice for Humans," the column that explains our complex federal tax laws to you in simple, everyday terms that have virtually nothing to do with reality. This is the only tax-advice column that has the courage to give you the following written guarantee in writing: "If, as a result of following the advice in this column, you are for any reason whatsoever confined to a federal prison, we will personally come and live in your house, until your refrigerator is out of beer." So let's get started! Most likely the foremost question in your mind, as you prepare to fill out your federal tax forms, is: "Can I cheat?" A lot of taxpayers are thinking that this is a good year to take advantage of the Internal Revenue Service, because of the way it got hammered in those congressional hearings last September. Remember? One by one, taxpayers went before the Senate Finance Committee and told alarming stories like this: "I got a letter from the IRS computer stating that I owed taxes back to the year 427 B.C., which seemed like a mistake, plus the letter addressed me as `The Dionne Quintuplets,' so I went down to the IRS office to straighten things out, and the next thing I knew I was being dangled from a helicopter by one leg." When the nation heard these stories, everybody was outraged. The IRS formally apologized to the taxpayers and ordered the dismantling of the agency's primary guillotine. So a lot of people are thinking that this year, while the IRS is under fire, is a good time to "play fast and loose" with their tax returns, and maybe even get revenge for the years of abuse by yanking the IRS' chain a little bit. One leading tax-preparation firm, which I will not identify here except by its initials, "H" and "R," has gone so far as to write taunting remarks in the margins of its clients' tax returns, such as: -- "Hey Audit Breath! If you don't believe I spent a 100 percent deductible total of $224,123 on Pez, perhaps you would like me to complain to the Senate Finance Committee?" -- "No I shall NOT enclose Form 10448275-J! I shall use Form 10448275-J for INTIMATE HYGIENE PURPOSES HAHAHAHA!" This kind of thing is of course a lot of fun, but we are not recommending it. What many people do not realize is that, after the IRS finished publicly apologizing to the taxpayers who testified against it last September, it quietly tracked them down and relieved them of all of their worldly possessions including corneas. So we are not recommending that you cheat. You should heed the words of IRS commissioner Charles Rossotti, who, in this year's Letter to Taxpayers, states: "Every citizen owes it to the nation to pay his or her fair share of taxes, unless of course he or she has made a whopping cash contribution to a key congressperson or President Bill `Mr. Coffee' Clinton or Vice President Al `I Honestly Thought That They Were Just A Bunch Of Very Wealthy Buddhist Nuns!' Gore." Here are some questions that you are likely to ask in preparing your tax returns this year: Q: Did the government change the tax laws again? A: Ha ha! That is the stupidest question we have ever heard! Of COURSE the government changed the tax laws! The government had no choice! The government found out that, despite the fact that the U.S. Tax Code is larger than the entire state of Connecticut, there was still one U.S. taxpayer, Norbridge K. Trongle Jr., who was able to correctly prepare his own tax return. The government considered handling this threat to the national security by sending a B-2 "Stealth" bomber to destroy Mr. Trongle's house and financial records, but the Air Force vetoed this plan because of the risk that the $2 billion plane would be brought down by Mr. Trongle's lawn sprinkler. So the House and Senate Joint Tax Mutation Committee swung into action and made a number of significant changes to the Tax Code, which you need to know about. Q: What, specifically, are these changes? A: Nobody knows. Q: How many taxpayers w.

Popular Recipes
Asparagus and Broccoli Chicken Teriyaki

Eclectic Recipes

Mango Slaw

Soup Addict

Instant Pot Cheesy Southwestern Lentils & Brown Rice

Platings & Pairings

Shrimp Quesadilla / Call Me Pmc

Call Me PMC

Dark and Stormy Sticky Toffee Pudding

Baking A Moment