Peeps Sunflower Cake Recipe
I found this recipe and picture over on my blogging friends site and I just had to post it. I think this is the cutest ever for a cake. My first born is now 17, and boy does she ever love her peeps. She requests them EVERY year. My step dad passed away this passed June and they were his favorite as well. This cake blends in Easter and Spring/Summer together. I did a few more searches for this recipe when my friend gave m permission to use this recipe. I also found this over at Taste Of Home Website.
You will need:
*Your favorite yellow cake recipe or 1 box mix (orange or strawberry would be nice for pastel/spring color, or even funfetti!)
*Fudge Frosting (recipe below)
*2 packages yellow chick Peeps candies
Step 1: Prepare and bake cakes using two 8-inch round baking pans.
Step 2: After your cakes have cooled, be sure to level the tops so they will sit evenly on top of each other.
[Cut each layer in half, if you would like a four-layer cake.]
Step 3: Spread a thin layer of frosting, approx 1/3 cup to 1/2 cup, between the four layers. If you are just using two layers, spread about a cup of frosting between them. **Reserve 1/2 cup of your frosting, to spread over the top and sides of the cake.
Step 4: Without pulling the Peeps apart, arrange them around the edge of the cake, curving them to fit.
Step 5: Put the remaining frosting in a Ziploc or pastry bag (*massage if it has become too firm). Snip the corner or tip and pipe “sunflower seeds” in the middle of the cake. You can also can use chocolate chips for the sunflower seeds if you prefer, but it is not as easy to cut through.
Fudge Frosting Recipe
2 cups (1 pint) heavy whipping cream
1 pound semi-sweet chocolate chips (1 1/3 12-oz bags)
2 teaspoons vanilla extract
Heat the whipping cream in a medium saucepan over medium heat just until it begins to simmer.
Remove from heat and stir in the chocolate until smooth and shiny, about 1-2 minutes.
Stir in the vanilla and pour mixture into a glass or plastic bowl (metal makes the edges set up too quickly).
Place in refrigerator and stir every ten minutes for about 50 minutes or until the consistency of thick pudding.
The frosting will begin to set up quickly at this point, so begin stirring every five minutes for 5-15 minutes, or until the consistency of fudge.
Remove from fridge and be ready to use immediately. ***If the frosting gets too firm, warm for a few seconds in the microwave and stir, repeating as many times as needed (once or twice should suffice–so it doesn’t liquefy.)
Let cake sit at room temperature for a few hours for the frosting to set up. Best if served at room temperature.
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