If you can’t afford too much cake because your pants may not fit afterwards, then I dare you to make this cake! Especially if you have a birthday coming up, AND even more if it’s someone who loves sweets and Reese’s. This cake is miniature, so you don’t have to feel as guilty.
This is Reese’s lovers heaven. Or “BEST CAKE EVER”, “SO DENSE”, “AHH SO GOOD” in the words of the birthday girl.
What makes it extra special is the holes that are poked into the cake when it’s still hot, which is then filled with pudding that is drenched all over the place. It brings it to a whole new level. I followed the recipe from this blog, which uses homemade peanut butter pudding, instead of the usual condensed milk. Less fat? Probably not. But much better? Probably yes.
The cake pan is extra tiny, like 5 or 6 inches in diameter. It was purchased for only $1.50 from Daiso! Japanese sizes are always mini compared to American stuff…and it worked out perfectly for about 10 already stuffed estómagos.
I baked the cake layers in two separate batches. Then I stacked them, but ended up cutting off the top layer of pudding. So really it was kind of a pudding filling as well.
The cake was layered with a thin coating of whipped cream. This is always my struggle area. You can tell the cake isn’t perfect, and I’m working on it!
Decorate how ever your heart desires! Here, I mixed some peanut butter with the leftover peanut butter pudding and some canned frosting to make the swirls on top. Then, I chopped up some Reese’s and also cut up some half moons to decorate the sides. Go crazy!
PS: The cake topper was super simple to make. Just go to Michaels and get some cute flowers or Pom Poms or something, and stick them on the top of the sticks. Use washi tape to cut out the triangles. Then write whatever you want on the tape.
Just a tip, don’t light the candles too soon, or put too many on the cake…because your sign may catch on fire. Like ours did! Oops! -.-