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 EASTER PEEP CAKE

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armyknightslady
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Posts : 167

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Love : 2
Birthday : 1979-04-13
Join date : 2012-02-07
Age : 39
Location : Madison, AL

PostSubject: EASTER PEEP CAKE    Thu Apr 05, 2012 12:35 pm

EASTER PEEP CAKE Makes 14 servings.

This cake looks like one giant yellow chicken peep when made. The big bowl cake is the body of the chick peep and the small bowl cake is the head of the chick peep.

FOR THE CAKE---
Flour
2 boxes yellow cake mix
Unsalted butter
FOR THE FROSTING & DECORATIONS---
2 small chocolate disks melting wafers
1 tsp yellow food coloring
1/2 tsp vanilla
Pinch of salt
1 1/2 cups sugar
Yellow sanding sugar
1/4 tsp almond extract
3 large egg whites
1/2 tsp cream of tartar

Butter & flour a 9x13" cake pan plus a 1 quart & 2 1/2 quart ovenproof bowl. Make both cake mixes divide batter among pan & bowls. Bake at 350° until done 35 min. Let cakes cool 15 min. In pan & bowls then unmold onto racks to cool completely. Trim flat sides of the bowl cakes to make level cut 4 corners off rectangular cake set aside 3 of the cake triangles for the tail and beak. Put flat cake on a Platte ruse toothpicks to attach 2 cake triangles to a short end for the tail. Position large bowl cake on flat cake then top with small bowl cake insert a skewer through the cakes to secure. Trim another cake triangle to make a beak attach to small bowl cake with toothpicks.
-MAKE FROSTING---Heat sugar with cream of tartar salt & 2/3 cup water in a saucepan stirring until dissolved. Beat egg whites until frothy. Beat in hot sugar mixture beat until stiff peaks form. Beat in vanilla & almond extracts & food coloring. Cover cake with a thick layer of yellow frosting using frosting to sculpt a rounded chick shape use some frosting to extend the beak and tail. Coat cake with yellow sanding sugar. Refrigerate uncovered 15 min. Press chocolate disks into frosting for eyes. Remove skewer & toothpicks as you cut the cakethen SERVE...




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