
Peep Cake
Steps involved
* for this cake I would strongly recommend using a cake board the same size as the cake *
Make cake layers
Make colored sugar
Make buttercream (no color)
Assemble and ice cake
Add sugar to cake
Add peeps
READ BEFORE CONTINUING: The following recipes are scaled to make the cake pictured above -- a 4 layer cake made with 6-inch round cake layers. If you wish to make a smaller cake, please scale down these recipes.
recipes used
1.5 - 2 batches Italian meringue buttercream
I made this buttercream vanilla flavored by adding 1 tablespoon of vanilla to my 1.5x batch (can add less or more to taste)
I always like to have extra buttercream rather than not enough, so if you're not sure how much to use, I would recommend 2
**In between each layer, I also piped some marshmallow fluff on top of the icing**
Colors used
To get these colors, I used Wilton's Color Right Food Coloring System.*
For the cake layers: *for tips on how to get vibrant cake layers, click here.
Pink Layer:
Pink: 10 drops
Yellow layer:
Yellow: 3 drops
Blue layer:
Blue: 5 drops
Purple layer:
Pink: 14 drops
Blue: 2 drops
For the sugar:
I used about 3/4 cup of sugar for each color and had plenty left over.
Pink Sugar:
Pink: 7 drops
Yellow Sugar:
Yellow: 5 drops
Blue Sugar:
Blue: 2 drops
Purple Sugar:
Pink: 4 drops
Blue: 1 drop
Supplies/tools
To find the tools I use for almost every cake I make and decorate (including pans, cake boards, icing smoothers, etc.), click here.
The supplies/tools below are specifically for decorating this cake, which I used in addition to the ones in the link above.*
Optional: Thick-walled cake pans (to prevent the sides of the cake from browning too much and taking away from the color of the cake layers)
*Some of these links may be affiliate. As an Amazon Associate I earn from qualifying purchases. I earn a small amount from some purchases, however, this does not affect my recommendations.
Decorating the cake
After the cake has been assembled and iced:
* Assemble the cake on an 8-inch cake board (the same size of the cake) and ice it while another 8-inch cake board is sitting on top so the icing is even with both cake boards *
Refrigerate cake until the icing is firm to the touch.
Open 4 ziplock bags and put 1/2 - 3/4 cup sugar into each one. Add food coloring (amounts listed above), seal bag, and shake and massage until the color is incorporated.
With one of your sugar colors, create a line of sugar 1 inch wide and at least as tall as your cake on a sheet pan or a sheet of parchment.
Repeat for the other 3 colors.
With the sheet pans of sugar conveniently arranged on your counter, pick up the cake with one hand on the bottom cake board and one on the top cake board.
Dip the cake into your first color, turn, dip into the second, turn, dip into the third, turn, dip into the fourth.
Repeat until you have colored sugar stripes along the whole cake.
Remove the top cake board and fix the icing underneath if needed.
Add a dollop of icing to the top of the cake, above a sugar stripe, and stick a Peep in the coordinating color on top. Repeat around the whole cake.
Slice and enjoy :)
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