We're eating this tonight and I can't wait. It seriously took A LOT of self control not to chow down on this cake while photographing it.
Jordyn baked this cake last night (I helped by sifting and showing her weird things on tumblr...), and then my mom and I finished decorating it with buttercream layers, 7-minute frosting, and peeps!
Does anyone out there actually even like peeps? I had my first one today...and I'm not a huge fan. But they are kind of cute, so I guess I can handle them once a year. Ha!
This cake was inspired by Tieghan from
, who created a gorgeous
with peeps on top! If you don't follow her
....hop to it! She's insanely talented and so creative.
Now this cake has a lot of icing going on, so it's definitely for those of you that have a major sweet tooth!
I love the idea of putting coloured icing inside cakes. It's such a nice, fun surprise when you finally cut it.
The recipes for homemade angel food cake and 7-minute frosting are below, but if you'd like some step-by-steps photos as well, you can click
for our original post including both of them!
Angel Food Cake
from: Fayrene De Koker (allrecipes.com)
1 1/2 cups of Egg Whites (approx. 10-12 eggs) - *it's important that your eggs are at room temperature before you start!
1 1/4 cups of Icing Sugar
1 cup of Flour
1 1/2 tsp Cream of Tartar
1 1/2 tsp Vanilla
1/2 tsp Almond Extract
1/4 tsp Salt
1 cup Sugar
optional (but not really optional):
nonpareils (sprinkles) - to make your cake colourful!
1) First, separate the egg whites from the yolks, being careful that no yolk contaminates each egg white. Make sure that you have 1 1/2 cups of egg whites, and place in a mixing bowl.
2) Next, in a separate bowl, sift your icing sugar and flour together three times, and set aside.
3) Add cream of tartar, vanilla and almond extracts, and salt to the egg whites. Beat on high speed, and gradually add in sugar. Mix until all of the sugar is dissolved, and stiff peaks have formed.
4) Very gently, fold in flour mixture, 1/4 cup at a time. Then fold in nonpareils!
5) Gently spoon into an ungreased 10-inch tube pan.
6) Bake for 40-45 minutes at 350 degrees.
7) Immediately invert pan onto a cooling rack, and let the cake cool completely before removing from the pan.
from: Company's Coming: Cakes - Jean Pare
2 egg whites
1 1/2 cups Sugar
1/3 cup Cold Water
1 1/2 tsp Light Corn Syrup
1 tsp Vanilla
1) Set up a double boiler (ie. one pot sits on the burner with a bit of boiling water, and another pot/metal bowl sits on top of it.) and bring water to a rapid boil.
2) In your top pot/bowl mix together egg whites, sugar, water, and corn syrup until well mixed.
3) Place it over boiling water, and beat constantly on high for 7 minutes, or until the frosting will stand in peaks when the beaters are raised.
4) Remove from heat, and beat in vanilla.
5) Immediately frost your cake, as this frosting will set very quickly.
1/2 cup Butter or margarine (at room temperature
3 cups Icing Sugar
1 tsp Vanilla
2-5 TBSP Cream
1) Begin by beating your butter on medium-high until well mixed.
2) Add icing sugar, vanilla, and a couple tablespoons of cream.
3) Beat on medium until combined.
4) Here's the tricky part: use a spatula to test the consistency, and stick a spoon in to do a taste test. Adjust the taste and consistency by adding any of the above ingredients!
Once our angel food cake was completely cooled, I carefully cut it into three layers using a large serrated bread knife. Then I made a batch of butter cream, coloured half pink and half purple, and iced each layer one colour. After the cake is reassembled, we made 7-minute frosting and iced the rest of the cake, and added the sprinkles and peeps. Be sure to add your peeps on quite quickly, before your frosting sets!
And props to my mom for letting me cut this cake up before we served it at our family's Easter dinner! I put it back together and nobody could even tell. Ha!
kelsey (& jordyn & momma)