Red Velvet Peeps Holiday Wreath Cake #Christmas #Cake

This red velvet peeps holiday wreath cake was developed as part of a sponsored post for peeps. Today we’re kicking off the countdown to the holidays with this festive and delicious red velvet peeps holiday wreath cake!

Holiday Peeps are available in some delicious flavors including the peeps red velvet chicks dipped in cream flavored fudge that we used in our recipe. with packaging dressed in holiday , these chicks make great stocking stuffers, cupcake toppers, or simply enjoyed as a delicious treat!

For the Cake

  • 2½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter (2 sticks), softened to room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • ½ teaspoon butter flavored extract
  • ½ cup buttermilk
  • 1 cup sour cream
For the Frosting

  • 2 8-ounce packages cream cheese, softened to room temperature
  • ½ cup (8 tablespoons) unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioner’s sugar
  • Green food coloring
  • Red food coloring
  • 2 1.5-ounce packages PEEPS® Red Velvet Flavored Marshmallows Dipped in Cream Flavored Fudge

  • Bundt pan (12 cup)
  • Large (16-inch) plastic piping bag
  • 2 smaller (12-inch) plastic piping bags
  • Large flat icing tip
  • Small round icing tip
  • Leaf Icing tip (Optional)
  • Additional PEEPS® Red Velvet Flavored Marshmallows Dipped in Cream Flavored Fudge, as desired
  1. Preheat oven to 350 levels F. Grease a 12-cup bundt pan and set apart.
  2. In a bowl, sift together flour, cocoa powder, baking soda and salt. Set apart.
  3. in the bowl of a stand mixer, cream collectively butter and sugar, mixing at medium pace for about 5 mins. add eggs separately, mixing properly after every addition. add the crimson food coloring, vanilla extract, butter flavored extract, buttermilk and bitter cream. blend again till mixed.
  4. At a low speed, slowly upload in the flour mixture until mixed, being careful not to over mix.
  5. Pour the batter into the prepared bundt pan and bake for 45-50 or till a toothpick inserted into the center comes out smooth. put off from oven and allow to cool for five minutes. Then invert the cake onto a twine rack to chill absolutely.
  6. make sure to cool absolutely before decorating.
To Make the Frosting:
  1. In the bowl of a stand mixer, cream collectively the cream cheese and butter until smooth and creamy. upload within the vanilla extract and mix again.
  2. Slowly mix in the confectioner’s sugars and blend till properly mixed.
  3. Divide the frosting into two separate bowls – 1/third of the frosting into one bowl and a couple of/third of the frosting into the opposite bowl.
  4. upload purple food coloring to the smaller quantity of frosting, blending nicely to a dark red.
  5. add inexperienced food coloring to the bigger amount of frosting, mixing nicely to create a darker leaf green color.
To beautify the Cake:
  1. Fill the large piping bag with inexperienced frosting but do now not put a tip on the bag. Squeeze the end of the bag in order that the frosting pushes lower back in the bag far from the end. Then carefully cut every aspect of the tip of the bag so that you are left with an open, V-formed stop. Pipe huge leaves around the cake – leaving about 3-four inches of the cake undecorated (you'll decorate that area with a bow). To make the leaves, squeeze and pull the bag towards you and then slightly ahead a few times to make ripples in the leaf shape (if you simply pull as you squeeze, the leaf will appearance flat). Then pull to a point and disconnect the top from the leaf. If the end of the leaf isn't pointy sufficient, just pinch lightly with your thumb and index finger.
  2. (here is a link to a super tutorial video that shows you the way to make those leaves. Alternately, you may use a special piping tip designed to create leaves.)
  3. when you are achieved piping the leaves, place a small quantity of the purple frosting in a small piping bag outfitted with a small spherical tip. Pipe small pink berries at the bottom of each inexperienced leaf.
  4. place the ultimate crimson frosting in a small piping bag equipped with a big flat tip. Pipe the purple bow onto the cake inside the open spot without the green leaves.
  5. evenly vicinity 6 PEEPS® red Velvet Flavored Marshmallows Dipped in Cream Flavored Fudge across the pinnacle of the cake, the usage of a dollop of leftover frosting to cozy the bottom PEEPS onto the cake.
  6. enhance the serving plate with additional PEEPS® crimson Velvet Flavored Marshmallows Dipped in Cream Flavored Fudge if favored.

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