Peppa Pig Cake
- Energy Kcal 668
- Carbohydrates g 134.8
- of which sugars g 111.8
- Protein g 11.4
- Fats g 9.2
- of which saturated fat g 3.64
- Fiber g 0.5
- Cholesterol mg 329
- Sodium mg 297
- Difficulty: Average
- Prep time: 3 h
- Cook time: 30 min
- Serving: 10
- Cost: Average
PRESENTATION
Torta Peppa Pig is a special kind of Peppa Pig cake you often see at kids’ birthday parties in Italy. People there just love mixing real pastry skills with a bit of cartoon fun. It's like a real treat. The base? Always pan di Spagna. It's a classic Italian sponge cake—super moist and fluffy. Really, it’s filled with thick, creamy crema pasticcera, known from everyone’s favorite pasticceria. And listen, what makes this cake really stand out? The colored pasta di zucchero, or fondant. It's shaped to look just like Peppa Pig’s sweet face. You’ll catch all those little details: rosy cheeks, a bright smile, and those fun eyes—seriously good.
This Peppa Pig birthday cake isn't tough to make, but it does take a bit of patience. Especially when you’re mixing those pinks and reds for the fondant. But the outcome? A cartoon character cake that's more than just sugar. It's got that real Italian flavor beneath all the decoration—for real. Families in Italy love making this Peppa Pig cake recipe because it brings everyone together, from grandparents to little ones. Even though it takes time, it’s all about enjoying the creative side—cutting out Peppa’s soft ears, rolling the fondant just right.
In different parts of Italy, you might find little twists. Like adding a hint of orange zest to the sponge or a richer chocolate pastry cream for a tender bite. There's something magical about seeing the finished cake. Colorful, fun, ready for candles—it lights up the room. If you’re hunting for Peppa Pig cake ideas or a cool Peppa Pig cake design, this themed birthday treat makes kids' eyes go wide. And the best part? Slicing into that golden piece, sharing laughs with the whole family, Italian style. It’s really more than just a cake; it’s a celebration of joy, flavor, and creativity. Capturing the heart of Italian festivity, no question.
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INGREDIENTS
- Ingredients for Sponge Cake (for a 11x14 inch pan)
- Type 00 flour 1 cup (115 g)
- Potato starch 1 cup (115 g)
- Sugar 1 ⅛ cup (225 g)
- Eggs 8 - medium
- Fine salt 1 pinch
- For the Custard Cream
- Whole milk 2 cups (500 ml)
- Sugar ¾ cup (150 g)
- Type 00 flour 0.4 cup (50 g)
- Egg yolks 6
- Vanilla bean 1
- For the Sugar Paste (14 oz)
- Powdered sugar 4 cups (500 g)
- Glucose 1.75 oz (50 g)
- Water 2 tbsp (30 g)
- Glycerine 1 ½ tsp (10 g)
- Gelatin in sheets 0.2 oz (5 g)
- Food coloring to taste - (in gel or paste) red, black, pink, purple
- For the Royal Icing
- Egg whites 1
- Powdered sugar 1 ¼ cup (150 g)
- Food coloring to taste - (in gel or paste)
- For the Syrup
- Water 0.85 cup (200 ml)
- Sugar ½ cup (100 g)
- Mandarin orange flavoring 1 tsp (5 g)
- for brushing
- Apricot jam to taste
How to prepare Peppa Pig Cake
For the Peppa Pig cake, start with the Sponge cake: separate the egg whites from the yolks and beat the yolks with half of the sugar to obtain a frothy, puffy, and light yellow mixture (using a whisk or stand mixer). Also, beat the egg whites until glossy, and after about 5 minutes, when they are already quite puffy and white, add the remaining sugar 1. Combine the whipped egg whites with the whipped yolks 2 and mix to combine the ingredients; add the sifted flour and potato starch along with the seeds from the vanilla bean. Mix everything with a wooden spoon until you get a homogeneous mixture, being careful not to deflate it; butter and flour an 11x14 inch pan 3 and bake in a preheated static oven at 350°F for 25 minutes.
Remove the sponge cake, let it cool, then turn it out onto a wooden board. Now download the Peppa Pig template by clicking here. With a knife, cut the sponge cake following the shape of the face 4 and separately cut out the ears 5. Divide the ears into two layers 6.
Also, divide the template 7; separately, prepare the syrup: in a saucepan, bring the water, sugar, and a few drops of mandarin flavor to a boil, stirring with a wooden spoon (8-9).
With the syrup, moisten all the layers of sponge cake. Then prepare the Pastry cream: in a saucepan, heat the milk (keeping about half a cup aside) with the seeds from the vanilla bean; bring everything to a gentle boil, then remove the saucepan from the heat and let the vanilla steep in the milk for about 10 minutes. In a separate bowl, work the yolks with the sugar 11 using an electric beater to obtain a frothy and whitish cream; continuing to beat, slowly pour in a third of the warm milk from the saucepan 12. At this point, incorporate the sifted flour, adding it gradually. Remove the vanilla bean left in the milk and pour the egg, flour, sugar, and milk mixture back into the same saucepan.
Put everything back on the heat and bring to a boil, stirring frequently 13; let it simmer over low heat for a few minutes to thicken, continuously beating with the whisk to prevent lumps from forming. Now take the half cup of cold milk set aside and slowly add it to the custard cream, stirring occasionally. Turn off the heat and let cool, covering the cream with plastic wrap in contact. When it is cool, mix with a whisk 14 then spread it on one layer of sponge cake 15.
Perfectly match the other sponge cake disc over the cream layer 16, then brush the surface with apricot jam. Then focus on the Sugar paste: soak the gelatin in cold water to soften it; heat the glucose (or honey) in a thick-bottomed saucepan together with the water, without bringing it to a boil; squeeze the gelatin and add it to the syrup with the glucose. Now sift the powdered sugar into a bowl and add the glucose and glycerin, kneading until completely absorbed. Transfer the mixture to a work surface dusted with powdered sugar and continue working it until smooth and uniform and no longer sticky. At this point, using disposable gloves, color 2/3 of the sugar paste with pink colorant 17; work the dough until the colorant is absorbed and the color is uniform; roll out the pink sugar paste thinly with a rolling pin 18.
Place it on the Peppa Pig template with the help of the rolling pin 19 (for this operation, you can consult the guide: how to cover a cake with sugar paste); make the edges and surface adhere perfectly, then cut and keep the excess parts 20. Keep a small piece of white sugar paste for the eyes; add more colorant on a portion of sugar paste to make the cheek and the base of the eyes a bright pink color: you can get the cheek by making a disc with a small knife while for the base of the eyes, use a 1.5-inch diameter round cutter 21.
Mix some purple colorant on a small piece of sugar paste 22 to make the nose, creating two discs with a 0.4-inch diameter round cutter 23, then add black colorant to a piece of white sugar paste for the pupils, obtained again with a 0.4-inch diameter round cutter 24.
Color another piece of sugar paste red and form a thin roll for Peppa Pig's mouth. With the remaining white sugar paste, cut the whites of the eyes with a 1.2-inch diameter round cutter 25; now brush all parts with sugar paste with some water 26 and start assembling the face: adhere the base of the eyes and Peppa Pig's cheek 27.
Attach the nose, mouth, and whites of the eyes 28, finish with the pupils 29. Make the royal icing: in the mixer bowl, work the egg white and powdered sugar and gradually add food colors to achieve the right dark pink tone 30.
Pour the royal icing into a pastry bag with an oblique nozzle and make the edge of Peppa Pig's snout and nose 31. Then fill the ears with custard cream or apricot jam, then cover them with pink sugar paste, removing the excess (32-33).
Place the ears close to Peppa Pig's head 34 and decorate them with royal icing 35 as for the rest of the snout. Your Peppa Pig cake is ready to be devoured 36!