This Lion Cake with Poured Peanut Butter Icing is a hyper adorable animal cake. The peanut butter coating contrasts the fluffy cake and frosting with a salty sweet bite!
Sometimes you get inspired by a flavor or a season. Yet this time around, I was inspired by cute!
Back in the winter, I made a dog shaped cake and I wanted to make more adorable cakes.
Cuteness is a gateway to more cuteness.
It took a while to conjure up an idea, especially since I wanted to use my dome cake pan. With such limited kitchen real estate, I have a hard time buying ultra specific cake pans or equipment. I had purchased the dome back last year, but I hadn’t used it since that Italian American Cassata Cake. In order to justify my purchase, I had to use the dome cake pans again.
For this Lion Cake with Poured Peanut Butter Icing, adding more frosting is where I resolved my animal shaping dilemma. Putting additional frosting on top of the cake changed the cake from a dome into an oval shape.
Getting the cake very cold and chilled ensures that the poured icing doesn’t melt the frosting.
- 8 ounces white chocolate chips
- ½ cup (4 ounces, 1 stick) unsalted butter
- 1 cup creamy peanut butter
- 1 tablespoon vegetable oil
- ¼ cup light corn oil
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- In a microwave safe bowl, combine white chocolate, butter, peanut butter, and vegetable oil. Heat in 30 second intervals stirring each time, until melted.
- Whisk melted mixture with corn syrup, vanilla, and powdered sugar in a large bowl, until blended and smooth.
- Pour over chilled cake. Use an offset spatula to guide warm icing. To smooth out any lumps, you can use an offset spatula dipped in hot water.