mini peeps cakes
These may look like ordinary PEEPS, but one delicious bite reveals that they are actually mini cakes!
Wilton released a line of PEEPS bakeware this spring and I happened to stumble upon the display the day it was put out at our local craft store. Although we had barely just wrapped up Valentine’s Day, I knew that at least one item needed to come home with me. I try to limit my seasonal bakeware due to the storage constraints of city living, but there was no way I was passing up PEEPS bakeware! I figured that the silicone molds would be the most versatile since I could use them as both baking and chocolate molds.
My first attempt at making mini cakes was with an angel food cake recipe that I made from scratch. The cakes were delicious, but the air in the batter caused the cakes to mold unevenly leaving too many air bubbles. The final version of these mini PEEPS cakes were a breeze to make with the help of a boxed white cake mix. You can absolutely make your batter from scratch, just stick with a somewhat dense recipe.
A quick dip in white candy melts and a sprinkle of sanding sugar and you’d never know that these weren’t marshmallows. Speaking of marshmallows, the limited edition Marshmallow Candy Melts from Wilton are the perfect flavor for dipping these cakes. To coat the cakes evenly, you’ll definitely want to use either Paramount Crystals or shortening to thin your candy melts. Up to one tablespoon per cup of candy melts can be added gradually until desired consistency is reached.
The wow factor is always in the details. Melt a chocolate chip or two and use the back of a toothpick to dab eyes and a nose on each of your cakes. See how your mini PEEPS cakes instantly come to life!
- 1 box white cake mix + ingredients listed on box
- 1 bag Wilton white candy melts
- Paramount Crystals
- Assorted pastel sanding sugars
- 1 tablespoon chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Place silicone PEEPS mold on on top of a baking sheet. Spray cavities of mold with cooking spray and set aside.
- Prepare white cake mix according to package directions.
- Fill cavities halfway with batter.
- Bake cakes at 350 degrees Fahrenheit for 18-22 minutes until a toothpick inserted in the center comes out clean.
- Remove cakes from oven and allow to cool 5-10 minutes before carefully removing from mold. Allow to cool completely before decorating.
- In a microwave safe bowl, add 1 cup of candy melts and 1 tablespoon of Paramount Crystals (or shortening). Microwave in 30 second intervals, stirring in between and repeating until smooth.
- Carefully dip each cake in candy melts, tap off excess and transfer to a sheet of parchment paper.
- Immediately cover cake in colored sprinkles, pressing gently to cover the entire surface.
- Allow cakes to set, approximately 15-30 minutes, before inverting to remove excess sugar.
- Melt chocolate chips in a small microwave safe bowl for about 30 seconds in the microwave. Stir until smooth and then use the blunt end of a toothpick to dab eyes and a nose onto each bunny. Allow chocolate to set.
- Store in an airtight container.
A small cookie scoop helps evenly distribute batter. I found one level scoop of batter for the chicks and 2 level scoops for the bunnies to be just perfect.
PEEPS molds are made by Wilton and contain 12 cavities each.
Marshmallow Candy Melts are a limited offering from Wilton, in their absence you may substitute white candy melts with a few drops of LorAnn Marshmallow flavoring oil.
Paramount Crystals aid in thinning candy melts without adding unwanted flavor.