I have received multiple requests to share the recipe for my colorful Peeps Easter Cake. I found it in Woman’s World Magazine so I can’t take credit for doing anything more than making it.
So here it is. If you make please let me know how it came out or even better share a picture 🙂
Last year I was still working at my previous employer and that means I was going into an office every day.  We were quite a social group and often had pot luck parties. Around Easter last year we had a Spring party and I contributed a “Peeps Sunflower Cake”. Some of my long time readers may remember it.
Since I no longer go into an office regularly and when we do, lunch is usually delivered, I haven’t done any baking since Christmas. (I’m supposed to be losing weight. Just ask my Doctor). But a few weeks ago I ran across a recipe for another “peeps cake”. I cut it out and left it on the end table.
Every night I’d look at it sitting there. Some nights I’d pick it up and read it. Oh I was tempted to try it. It looked so pretty.
Well I finally gave in. The problem was that once I got into it I realized I didn’t have the right size cake pans. It’s a 4 layer cake and even if a 9″ pan worked I only had 3 pans. I could use the 9″ pans and have skinny layers or I could do the right thing and get 4 new  8″ pans. I’d already been to the store and had all the ingredients. It would be a shame to quit now.
So off to Michael’s Craft Store I went. Sure enough, they had 8″ cake pans. They aren’t cheap! But I consoled myself that I’d have them for future cakes.
I baked the cake after work and let the layers cool completely. In the morning I frosted and decorated the layers. And here’s the end result 🙂
I do love being creative!
Not much of a post today. I’m celebrating my birthday 🙂 But not telling my age!
Oh Oh. I forgot this picture just gave it away!
I’m not a butcher, a baker or even a pie maker but I did make this! It came out so good. A little labor intensive but look at the result! And it tastes as good as it looks , very light and fluffy.
Rainbow Christmas Wreath
The professional
My Version
Not bad for a first try if I do say so myself…and it’s really light and fluffy.
I used the egg white version. I saved the egg yolks and made French Toast. 🙂
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As you know I am not a food blogger. I can cook but I like basic , home style cooking. I’m happy with meatloaf and mashed potatoes instead of chicken cordon bleu. That said I felt I had to share this recipe. Although you can certainly make it all year round, IÂ tend to think of it when the fresh apples abound. So here it is. Enjoy
Apple PancakeÂ
Preheat oven to 400 degrees F.
Mix sugar and cinnamon. Set aside
Whisk flour, milk and eggs together until smooth. Melt butter in cast iron skillet (this is essential). Remove from heat. Pour mixture into skillet. Peal and thinly slice the apples. Place on top of mixture. Sprinkle with cinnamon and sugar mixture. Sprinkle brown sugar on top of that. Bake 20 minutes.
Enjoy.
Additional Tips and comments:
You can serve with syrup but I don’t think it needs it. I don’t peel the apples either as I like the skins. If you use a stick margarine or butter you get a crispier crust than with a whipped margarine. That’s also the theory behind the cast iron pan. You could use a pie plate but you won’t get as much “crisp.”