Everyone say hi to the Reeses Peanut Butter Cup wedding cake! Anyone else wish they were at this wedding?
Can you imagine the sugar rush that people would experience at this wedding? This is definitely one cake for those have a ‘sweet jaw’ because having a sweet tooth I don’t think would be enough to enjoy this creation.
*Apologies everyone for not providing a recipe here earlier…. This picture was simply a ‘wow image’ shared from this website http://goo.gl/suh4s
EMERGENCY!! Hey everyone, Sue B from Michigan (USA) needs your help. If you do find THE recipe for this image, please let me know and we’ll share it here for everyone. Sue’s son is getting married this weekend and she would love to make it for him and create a beautiful surprise for her future daughter-in-law. Can you help?
UPDATE: THANK YOU EVERYONE for helping Sue B and everyone else who was looking for the recipe. What I thought I would do is share the feedback I’ve received below in the comments. There are some great ideas there to create this wedding cake wonder and I’m pretty sure that there will be some Reeses nuggets of peanut butter goodness in there for everyone….even some contributions without the peanut butter (for anyone with allergies).
2 cups sugar.
1-3/4 cups all-purpose flour.
3/4 cup HERSHEY’S Cocoa.
1-1/2 teaspoons teaspoons baking powder.
1-1/2 teaspoons baking soda.
1 teaspoon salt.
1 cup milk.
1/2 cup vegetable oil.
2 teaspoons vanilla extract.
1 cup boiling water.
2 cans vanilla ready -to-spread frosting or your favorite homemade vanilla frosting, divided.
Red and yellow food color.
1-1/3 cups (8-oz. pkg.) REESE’S Minis Peanut Butter Cups, divided.
5 to 6 teaspoons HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa.
1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
4 Set aside 1/2 cup frosting. Tint remaining frosting to desired shade of orange with red and yellow food color.
5 Coarsely chop 1 cup mini peanut butter cups; set aside. Place first cake layer on serving plate; frost top of layer with about 3/4 cup frosting. Top with chopped peanut butter cups. Add second cake layer; complete frosting cake.
6 Add cocoa to reserved frosting; place in heavy duty (freezer) resealable food storage bag. Cut off tip of bag about 1/4 inch from one corner. Draw leafless tree and branches onto top of cake by piping chocolate frosting in desired design. Add remaining mini peanut butter cups as few remaining leaves on tree and as leaves that have already fallen to the ground. 10 to 12 servings.
Thank you Theresa Kestelik for sourcing this recipe:
Thanks Rosemary Placzkiewicz for the giggles!!
Jessica Lean from Ontario (Canada)
Cassandra Howard (Georgia, USA)
With Cassandra’s help, we tracked down another recipe that could help: http://
It says ” it’s a dark chocolate cake with peanut butter buttercream icing. The cake is then topped with a full case of regular Reese’s cups, 2 large bags or Reese’s miniatures, and 2 bags of the new Reese’s minis”
Di Dempsey‘s idea and recipe that follows:
Lisa Fedak lifted the drooling factor by 10 I think with her thoughts 😉 Thank you Lisa!