Tasty Fakes, Ep. 1: Peanut Butter Kandy Kakes with the Little Bird Bakery

Love Tastykakes? Billy Penn is enlisting top Philly dessert pros to show how to make the classic snacks at home.

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Diana Bowen
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Butterscotch Krimpets? Chocolate Juniors? Snowballs? Everyone has their favorite, but if you grew up around Philly, it’s almost a given you grew up eating some kind of Tastykakes. You might even still eat them — after all, nostalgia is the most delicious flavor there is.

Billy Penn decided to further that sugar love by enlisting top Philly dessert pros to show how to make the classic snacks at home. Welcome to our new video series:

Tasty Fakes.

First up is Jessica Nolen, pastry chef at Brauhaus Schmitz and Whetstone Tavern. She also recently opened a bakery-cafe of her own just off South Street called the Little Bird, which is where we met her to shoot her recreation of her fave Tasty Baking Co. item: Peanut Butter Kandy Kakes.

How much does Nolen love them? When she married chef Jeremy Nolen (he runs the kitchens at Brauhaus and Whetstone), their wedding cake was an 10-inch recreation of the peanut-buttery treats. Slices of that same PB cake are also a regular offering at the Little Bird, so picking it as the one to recreate on camera was a no-brainer.

Watch below to find out how she does it. And if you end up making these yourself, definitely let us know! (Tip: Do it — they’re as delicious as they look.)

Major props to video whiz Diana Bowen, whose shooting and editing skills helped make everything look so appealing.

Here’s the recipe in non-video form (big thanks again to Jessica Nolen):

Peanut Butter ‘Kandy Kakes’

Cupcakes
Cream 1lb butter and 3c white sugar
Beat in 6 whole eggs
Fold in 2½t vanilla
Mix in ½t baking soda, 3c flour, ½t salt
Fold in 1c sour cream
Place cupcake holders in pans
Scoop batter into holders
Bake at 350°F for 20-25 minutes

Chocolate Ganache
Pour 2c simmering cream over 4c milk chocolate wafers
Whisk until combined

Peanut Butter Frosting
Whip 2c peanut butter with ½c butter and 1c powdered sugar until smooth

Allow cupcakes to cool
Remove from holders
Cut tops off, set aside
Place bottoms on grate over pan
Pipe peanut butter frosting on top of each
Ladle warm ganache over each frosted cake
Place tray in fridge to cool and harden

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