Cookies topped with PiiPER caramel apple buttercream frosting and fresh apple

fall buttercream frostings are here! no tricks, just treats.

Limited Time Only

PiiPER caramel apple buttercream frosting

the shimmer
your bakes and treats deserve.

Edible Glitter Dust

Cupcakes being decorated with PiiPER sprinkles, glitter dust and color spray

good things come to those who decorate.

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PiiPER edible glitter dust, color spray and writing gels

the new era of baking. bold flavors, better taste,

with main character energy. mess is part of the fun.

the new era of baking.

bold flavors, better taste,

with main character energy. mess is part of the fun.

let’s bake the rules.

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Front view of PiiPER baking products showcasing buttercream frosting, color spray, writing gel, and edible dust in a pink basket

PiiPER baking products including buttercream frosting, decorative flakes, color sprays, glitter dust, and writing gel

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we’re in 6,000+ stores nationwide.

in 6,000+ stores nationwide.

Find Us IRL

Top view of a bright pink shopping basket showcasing perforated sides and metal handles with a transparent background

Angled view of PiiPER Color Spray in Neptune Blue showcasing the edible spray can packaging on a transparent background

Angled view of PiiPER Chrome edible glitter dust showcasing the resealable pouch and 1.76 oz 50 g contents

Angled view of Brownie Batter Buttercream Frosting tub showcasing colorful PiiPER packaging against a transparent background

Front view of PiiPER decorative flakes in gold packaging showcasing gold flakes on a transparent background

Angled view of PiiPER red writing gel tube showcasing its squeeze nozzle on an isolated background

Color Spray

Street art energy, dessert application. Color Spray is literally spray paint for your food; no art degree required.

COLORS:

Front view of Writing Gel Primary Colors 4pk showcasing red, blue, green, and yellow writing gel tubes

Writing Gel Primary Colors 4pk graphic with illustrated yellow gel tubes on a purple background

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Glitter Dust

Everything is better when it’s covered in glitter. No occasion necessary. No limits. Just the audacity to make your treats as extra as you are.

COLORS:

Promotional graphic showing All yum no yuck for edible glitter dust made without synthetic colors

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Buttercream
Frosting

Homemade taste without the mess or the mixer. So good you can eat it straight from the tub (we certainly do).

Flavors:

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Decorative
flakes

Sprinkles are basic. Flakes are the upgrade you need when cute isn't enough and your dessert deserves to literally shine.

Close-up of gold decorative flakes topping a cupcake against a bright pink background

COLORS:

Real Silver

Gold

Front view of Writing Gel Primary Colors 4pk showcasing red, blue, green, and yellow gel tubes

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Writing Gel

Yapping never tasted so good. You’ve got something to express, and nothing says “I get you” like a drawing of two stick figures holding hands on a sheet cake.

Hand uses red PiiPER Writing Gel to write XOXO on a pink frosted cake

COLORS:

Red

Black

Primary colors writing gel swatch set in red, green, yellow, and blue

Primary 4pk

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Find Us In 6,000+ Stores

Front view of PiiPER Buttercream Frosting 16oz in Pumpkin Chai with its branded container

baking is a whole vibe.

Buttercream
Frosting - go to product buttercream frosting brownie batter

Brownie Batter

“i was today years old when i learned glitter could be edible. putting it on everything, no regrets.”

NATALIE W.

Verified Buyer

“finally a frosting that actually tastes good and homemade. i've been eating it straight from the tub.”

KELLI O.

Verified Buyer

Buttercream
Frosting - go to product buttercream frosting brownie batter

Brownie Batter

Buttercream
Frosting - go to product buttercream frosting vanilla vibes

Vanilla Vibes

Buttercream
Frosting - go to product buttercream frosting brownie batter

Brownie Batter

“the color spray alone is worth it. i've used it on cake, cookies, and one very sad piece of toast at 2am.”

LINDSEY B.

Verified Buyer

Color Spray - go to product color spray gold rush

Gold Rush

“i actually wrote happy birthday and it didn't look like a toddler did it. the writing gel is a game changer for someone with zero piping skills.”

MADISON B.

Verified Buyer

Writing Gel - go to product writing gel red

Red

recipes that hit different

Fall

Buttercream Frosting

Glitter Dust

Candy Corn Cookie Bars

Caramel Apple Cookie Sandwich

Mini Pumpkin Bundt Cakes

Trick or Treat Candy Corn Cake

Caramel Apple Cookies

Pumpkin Chai Cupcakes

Witches' Brew

Caramel Apple Cake Pops

Candy Corn Cookie Bars

Ingredients:

PiiPER Candy Corn Buttercream Frosting
2 boxes sugar cookie mix
2 sticks (1 cup) unsalted butter, softened
2 large eggs
2 tsp vanilla extract
Yellow gel food coloring
Orange gel food coloring
½ cup candy corn
Orange sprinkles

Instructions (or just go for it):

FIRE IT UP: Preheat oven to 350°F. Line an 8×8 pan with parchment and lightly grease it.
MIX IT UP: Add the sugar cookie mix and butter to a bowl and mix until combined.
STIR IT IN: Beat in the eggs and vanilla extract until a soft dough forms. Get your hands in there to make sure everything's evenly combined.
CUE THE COLOR: Divide the dough in half. Tint one half yellow and the other orange, kneading until the color is even.
LAYER IT UP: Press the yellow dough evenly into the bottom of the pan, then layer the orange dough on top and gently press into place.
BAKE: Bake 18–22 minutes until just set, don't overbake. Cool completely on a wire rack before frosting.
FROST IT: Spread PiiPER Candy Corn Buttercream Frosting over the cooled bars.
TOP IT OFF: Finish with candy corn and orange sprinkles.
SLICE + SERVE: Chill briefly for cleaner cuts, then slice into squares. If a little buttercream ends up in your hair, that's just proof you did it right.

Buttercream
Frosting

Candy Corn

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Caramel Apple Cookie Sandwich

Ingredients:

PiiPER Caramel Apple Buttercream Frosting
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
½ cup granulated sugar, for coating
2 large eggs, room temperature
1 tsp vanilla extract
2½ cups all-purpose flour
2 tbsp ground cinnamon, divided
½ tsp ground nutmeg
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 large green apples (Granny Smith), peeled, cored, and diced small
1½ tsp ground cinnamon
⅓ cup brown sugar, packed
Water
Caramel sauce, for drizzling

Instructions (or just go for it):

COOK IT DOWN: Toss the diced green apples with cinnamon, then add to a saucepan with the brown sugar and water. Cook, stirring occasionally, until the apples soften. Remove from heat and cool completely, don't skip this or you'll melt your buttercream later.
FIRE IT UP: Preheat oven to 350°F. Line baking sheets with parchment.
CREAM IT: Beat the butter and both sugars together until light and fluffy, then beat in the eggs and vanilla.
BRING IT TOGETHER: In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Mix the dry ingredients into the wet just until combined.
ROLL + COAT: Stir together the cinnamon-sugar coating. Scoop portions of dough, roll into balls, and coat in the cinnamon-sugar.
BAKE + COOL: Bake 8–10 minutes until the edges are just set, then cool on the sheet briefly before transferring to a wire rack to cool completely.
RING IT: Pipe a ring of PiiPER Caramel Apple Buttercream Frosting around the outer edge of one cookie, leaving the center open.
FILL IT IN: Spoon the cooled apple filling into the center, then add a swirl of caramel sauce over the top.
SANDWICH IT: Top with a second cookie and press gently to seal. Repeat with the remaining cookies. Assemble close to serving, that filling wants to be eaten fresh.

Buttercream
Frosting

Caramel Apple

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Mini Pumpkin Bundt Cakes

Ingredients:

PiiPER Pumpkin Chai Buttercream Frosting
1¼ cups self-rising flour
1 tbsp pumpkin pie spice
½ cup + 1 tbsp vegetable oil
2 medium eggs, room temperature
1 tsp vanilla extract
¾ cup packed light brown sugar
⅓ cup + 1 tbsp canned pumpkin puree
Melted butter or cooking spray, for the pan
1 tbsp plain flour, for dusting
3 cinnamon sticks

Instructions (or just go for it):

FIRE IT UP: Preheat oven to 350°F. Brush the mini bundt tin with melted butter, making sure every groove is coated. Dust with flour, tilt to coat, then tap out the excess.
MIX IT UP: In a large bowl, stir together the flour and pumpkin pie spice.
STIR IT IN: In a separate bowl, whisk the oil, eggs, vanilla, and brown sugar until combined, then whisk in the pumpkin puree.
BRING IT TOGETHER: Pour the wet ingredients into the dry and fold until smooth.
PIPE IT IN: Pipe the batter into the prepared tin, filling each hole just over halfway.
BAKE + COOL: Bake 18–20 minutes until risen and golden. Cool in the tin for 20 minutes, then carefully turn out onto a wire rack to cool completely.
TRIM & FILL IT: Trim the bases of the cooled cakes so they sit flat. Turn half the cakes upside down and pipe or spread a generous layer of PiiPER Pumpkin Chai Buttercream Frosting on the flat side.
STACK IT UP: Sandwich with the remaining cakes to form the pumpkin shape.
STEM IT: Push a cinnamon stick into the middle of each cake.

Buttercream
Frosting

Pumpkin Chai

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Trick or Treat Candy Corn Cake

Ingredients:

2 PiiPER Candy Corn Buttercream Frostings
1 cup salted butter (2 sticks), softened
1.5 cups granulated sugar
6 large egg whites, room temperature
2 tsp vanilla extract
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 cup whole or 2% milk, room temperature
1 yellow gel food coloring
1 orange gel food coloring
1 bag candy corn (11 oz), for decorating

Instructions (or just go for it):

FIRE IT UP: Preheat oven to 350°F. Coat three matching 8- or 9-inch round pans with baking spray, line the bottoms with parchment, and spray again. Big things are about to happen.
MIX IT UP: Beat 1 cup salted butter (2 sticks), softened and 1.5 cups granulated sugar together on medium speed until light and creamy, about 2 to 3 minutes.
STIR IT IN: Add 6 large egg whites, room temperature in three additions, mixing until incorporated after each. Mix in 2 tsp vanilla extract and scrape down the bowl.
BRING IT TOGETHER: In a separate bowl, whisk together 3 cups all-purpose flour, 3 tsp baking powder, and 1 tsp salt. Add to the butter mixture in three additions, alternating with 1 cup of milk in two additions, beginning and ending with the dry ingredients. Mix on low just until combined, don't overmix.
CUE THE COLOR: Divide the batter evenly among three bowls. Leave one portion white, tint one with yellow gel food coloring, and tint the third with orange gel food coloring, as needed. Go bold, you want colors that pop once it's sliced.
POUR IT UP: Pour each colored batter into its own prepared pan and spread evenly.
BAKE: Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Start checking 9-inch pans around 20 minutes, they tend to bake faster than 8-inch.
COOL + LEVEL: Cool the layers in their pans for about 5 minutes, then turn out onto wire racks and cool completely, roughly 45 minutes to an hour. Once cool, trim any domed tops with a serrated knife so the layers stack evenly. Worth the wait.
STACK IT UP: Place the yellow layer on your serving plate or cake board. Spread a layer of PiiPER Candy Corn Buttercream Frosting on top. Add the orange layer, frost again, then top with the white layer, bottom to top in candy corn order.
FROST IT: Spread the remaining PiiPER Candy Corn Buttercream Frosting over the top and sides. Keep it plain and white on the outside, that's what makes the reveal hit when it's sliced.
NO TRICKS, JUST TREATS: Decorate with 1 bag candy corn. Decorate shortly before serving, candy corn can soften and bleed color if it sits too long.

Buttercream
Frosting

Candy Corn

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Caramel Apple Cookies

Ingredients:

1 PiiPER Caramel Apple Buttercream Frosting
½ cup unsalted butter
½ cup white granulated sugar
½ cup dark brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp apple pie spice
¾ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 Granny Smith apple, diced small or sliced in wedges
Caramel sauce, for drizzling

Instructions (or just go for it):

FIRE IT UP: Preheat oven to 350°F. Line a baking sheet with parchment paper.
CREAM IT: In a medium bowl, cream together the butter, sugar, and dark brown sugar.
STIR IT IN: Add egg and vanilla extract and blend until smooth.
BRING IT TOGETHER: Mix in the all-purpose flour, apple pie spice, baking soda, baking powder, and salt. Blend until a cookie dough forms.
SCOOP + FLATTEN: Scoop large balls of dough onto the prepared baking sheet and flatten slightly with your hands.
BAKE + COOL: Bake for about 13 minutes, or until the edges are slightly browned. Let cookies cool for 15 minutes before topping, warm cookies will melt the frosting.
PIPE IT ON: Pipe on PiiPER Caramel Apple Buttercream Frosting in a circular swirl from the center of each cookie outward to the edge.
PILE IT + DRIZZLE IT: Top with a green apple, diced small or wedges and finish with a drizzle of caramel sauce. Assemble shortly before serving, apple and buttercream don't hold well once stacked overnight.

Buttercream
Frosting

Caramel Apple

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Pumpkin Chai Cupcakes

Ingredients:

1 PiiPER Pumpkin Chai Buttercream Frosting
2 cups all-purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
½ tsp kosher salt
½ tsp ground nutmeg
½ tsp baking soda
½ tsp baking powder
¼ tsp ground cloves
⅔ cup packed light brown sugar
½ cup unsalted butter, softened
½ cup molasses
1 large egg
2 large egg yolks
⅓ cup whole milk
2 tbsp sour cream
1 ½ tsp vanilla extract

Instructions (or just go for it):

FIRE IT UP: Preheat oven to 350°F. Line a cupcake pan with cupcake liners.
MIX IT UP: In a medium bowl, whisk together the flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.
CREAM IT: In a large bowl, whisk together the brown sugar and butter until smooth and creamy.
STIR IT IN: Whisk in the molasses, then the egg and egg yolks, until combined.
BRING IT TOGETHER: Whisk in the milk, sour cream, and vanilla extract until combined.
FOLD IT IN: Add the dry ingredients and whisk until just combined.
SCOOP IT UP: Scoop batter into the prepared liners, filling each about ⅔ to ¾ full.
BAKE: Bake for about 20 to 22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
COOL DOWN: Let cupcakes cool in the tin for a few minutes, then transfer to a wire rack and cool completely before frosting. Warm cupcakes will melt the buttercream.
PIPE IT ON: Pipe swirls of PiiPER Pumpkin Chai Buttercream Frosting onto each cooled cupcake. Garnish with a little spice or sprinkles if you’re feeling festive!

Buttercream
Frosting

Pumpkin Chai

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Witches' Brew

Ingredients:

PiiPER Rosé Gold Edible Glitter Dust
Cold grape juice
Cold cranberry juice

Instructions (or just go for it):

Grab your favorite pitcher and fill it with equal parts cold cranberry and grape juice.
Add the glitter dust and stir until it shimmers.
Pour and enjoy!

Tip: Stir right before serving, since the glitter settles. For a smoky look, add a few chunks of dry ice to the pitcher (never put it in guests' glasses, and let it fully dissolve before anyone drinks).

Glitter dust

Rose Gold

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Caramel Apple Cake Pops

Ingredients:

PiiPER Caramel Apple Buttercream Frosting- ¾ cup
1 baked white cake (9x13), cooled2 cups white chocolate melting wafers
2 tsp coconut oil
12 caramel apple suckers, crushed
24 lollipop sticks

Instructions (or just go for it):

Crumble the cake into fine crumbs and mix in the buttercream a spoonful at a time until it holds together like dough.
Roll into balls and chill for 30 minutes.
Melt the white chocolate with the coconut oil. Dip each stick in the chocolate, push it into a ball, and freeze for 10 minutes.
Dip each pop in the chocolate and roll it in the crushed suckers right away, before the coating sets.
Let them set upright for 15 minutes.

Tip: Crush your suckers right before dipping so they stay crunchy instead of sticky.

Makes about 24 pops. They keep in the fridge for up to 5 days, but they never last that long.

Buttercream
Frosting

Caramel Apple

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Brownie Batter Dot Cake

Raspberry Coconut Cake

Chocolate Dirt Sheet Cake

Caramel Apple Cake Pops

Candy Corn Cookie Bars

Caramel Apple Cookie Sandwich

Mini Pumpkin Bundt Cakes

Trick or Treat Candy Corn Cake

Brownie Batter Dot Cake

Ingredients:

1 tub PiiPER Brownie Batter Buttercream Frosting
1 box sprinkle cake mix
3 eggs
½ cup oil
1 cup water
¼ cup rainbow nonpareil sprinkles

Instructions (or just go for it):

FIRE IT UP: Preheat oven to 350°F and grease your 9x13 pan.
MIX IT UP: Whisk together the cake mix, eggs, oil, and water until smooth. Don't overmix — stop when you don't see dry streaks.
BAKE IT: Pour batter into your pan and bake 20–25 minutes, or until a toothpick comes out clean. Let it cool completely. Fully. Don't rush this.
CUT YOUR ROUNDS: Press a mason jar or round cookie cutter straight down into the sheet cake and twist to cut out circles. You'll get roughly 12 rounds depending on your cutter size.
SLICE IT: Using a serrated knife, carefully slice each round in half horizontally so you've got a top and a bottom layer.
STACK IT: Place the bottom half cut-side up. Spread a generous layer of PiiPER Brownie Batter Buttercream on top. Place the top half back on, cut-side down, and press gently. Frost the top and smooth it completely flat.
HIT THE SPRINKLES: Pour your nonpareils into a shallow bowl. Press the frosted top of each round firmly into the sprinkles and rotate slightly until every bit of frosting is covered. Flip right-side up and try not to eat it immediately.

Buttercream
Frosting

Brownie Batter

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Raspberry Coconut Cake

Ingredients:

PiiPER Vanilla Vibes Buttercream Frosting
White or yellow cake mix (plus eggs and oil called for on box)
Coconut milk (in place of water called for on box)
Unsweetened shredded coconut
Raspberry jam
Fresh raspberries, for garnish
PiiPER White Diamond Edible Glitter Dust, for decorating

Instructions (or just go for it):

MIX IT UP: Prepare the cake mix per box directions, using coconut milk in place of water. Fold in the shredded coconut.
BAKE IT UP: Divide the batter between the greased and floured pans and bake per box directions, until a toothpick comes out clean.
COOL DOWN: Cool the cakes in the pans 10 minutes, then turn out onto a rack to cool completely.
LAYER IT: Spread buttercream on the first layer, top with raspberry jam, then add the second layer.
FROST IT: Cover the top and sides with the remaining buttercream.
DIG IN: Dust with Glitter Dust and decorate with fresh raspberries or toasted coconut.

Buttercream
Frosting

Vanilla Vibes

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Chocolate Dirt Sheet Cake

Ingredients:

PiiPER Brownie Batter Buttercream Frosting
Chocolate cake mix (plus ingredients called for on box)
Instant chocolate pudding mix (plus milk called for on box)
Chocolate sandwich cookies, crushed
Gummy worms, rainbow candies, chopped chocolate bar, for decorating
PiiPER Edible Gold Rush Glitter Dust
Optional "Moss" Topping:
Egg
Sugar
Honey
Flour
Baking powder
Green food coloring

Instructions (or just go for it):

BAKE IT UP: Bake the cake mix in the pan per box directions. Cool completely.
PUDDING TIME: Make the pudding per box directions and chill until set.
CRUSH IT: Crush the sandwich cookies into fine crumbs.
LAYER IT: Slice the cooled cake in half horizontally. Spread the pudding over the bottom layer, then replace the top.
FROST IT: Cover the cake in Brownie Batter Buttercream Frosting. Chill at least 1 hour.
DIG IN: Top with crushed cookies, gummy worms, candies, chopped chocolate, and Glitter Dust.
GROW THE MOSS (optional): Whisk the egg and sugar, add honey and food coloring, fold in the flour and baking powder, microwave until springy, then crumble over the cake.

Buttercream
Frosting

Brownie Batter

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Caramel Apple Cake Pops

Ingredients:

PiiPER Caramel Apple Buttercream Frosting- ¾ cup
1 baked white cake (9x13), cooled2 cups white chocolate melting wafers
2 tsp coconut oil
12 caramel apple suckers, crushed
24 lollipop sticks

Instructions (or just go for it):

Crumble the cake into fine crumbs and mix in the buttercream a spoonful at a time until it holds together like dough.
Roll into balls and chill for 30 minutes.
Melt the white chocolate with the coconut oil. Dip each stick in the chocolate, push it into a ball, and freeze for 10 minutes.
Dip each pop in the chocolate and roll it in the crushed suckers right away, before the coating sets.
Let them set upright for 15 minutes.

Tip: Crush your suckers right before dipping so they stay crunchy instead of sticky.

Makes about 24 pops. They keep in the fridge for up to 5 days, but they never last that long.

Buttercream
Frosting

Caramel Apple

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Candy Corn Cookie Bars

Ingredients:

PiiPER Candy Corn Buttercream Frosting
2 boxes sugar cookie mix
2 sticks (1 cup) unsalted butter, softened
2 large eggs
2 tsp vanilla extract
Yellow gel food coloring
Orange gel food coloring
½ cup candy corn
Orange sprinkles

Instructions (or just go for it):

FIRE IT UP: Preheat oven to 350°F. Line an 8×8 pan with parchment and lightly grease it.
MIX IT UP: Add the sugar cookie mix and butter to a bowl and mix until combined.
STIR IT IN: Beat in the eggs and vanilla extract until a soft dough forms. Get your hands in there to make sure everything's evenly combined.
CUE THE COLOR: Divide the dough in half. Tint one half yellow and the other orange, kneading until the color is even.
LAYER IT UP: Press the yellow dough evenly into the bottom of the pan, then layer the orange dough on top and gently press into place.
BAKE: Bake 18–22 minutes until just set, don't overbake. Cool completely on a wire rack before frosting.
FROST IT: Spread PiiPER Candy Corn Buttercream Frosting over the cooled bars.
TOP IT OFF: Finish with candy corn and orange sprinkles.
SLICE + SERVE: Chill briefly for cleaner cuts, then slice into squares. If a little buttercream ends up in your hair, that's just proof you did it right.

Buttercream
Frosting

Candy Corn

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Caramel Apple Cookie Sandwich

Ingredients:

PiiPER Caramel Apple Buttercream Frosting
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
½ cup granulated sugar, for coating
2 large eggs, room temperature
1 tsp vanilla extract
2½ cups all-purpose flour
2 tbsp ground cinnamon, divided
½ tsp ground nutmeg
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 large green apples (Granny Smith), peeled, cored, and diced small
1½ tsp ground cinnamon
⅓ cup brown sugar, packed
Water
Caramel sauce, for drizzling

Instructions (or just go for it):

COOK IT DOWN: Toss the diced green apples with cinnamon, then add to a saucepan with the brown sugar and water. Cook, stirring occasionally, until the apples soften. Remove from heat and cool completely, don't skip this or you'll melt your buttercream later.
FIRE IT UP: Preheat oven to 350°F. Line baking sheets with parchment.
CREAM IT: Beat the butter and both sugars together until light and fluffy, then beat in the eggs and vanilla.
BRING IT TOGETHER: In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Mix the dry ingredients into the wet just until combined.
ROLL + COAT: Stir together the cinnamon-sugar coating. Scoop portions of dough, roll into balls, and coat in the cinnamon-sugar.
BAKE + COOL: Bake 8–10 minutes until the edges are just set, then cool on the sheet briefly before transferring to a wire rack to cool completely.
RING IT: Pipe a ring of PiiPER Caramel Apple Buttercream Frosting around the outer edge of one cookie, leaving the center open.
FILL IT IN: Spoon the cooled apple filling into the center, then add a swirl of caramel sauce over the top.
SANDWICH IT: Top with a second cookie and press gently to seal. Repeat with the remaining cookies. Assemble close to serving, that filling wants to be eaten fresh.

Buttercream
Frosting

Caramel Apple

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Mini Pumpkin Bundt Cakes

Ingredients:

PiiPER Pumpkin Chai Buttercream Frosting
1¼ cups self-rising flour
1 tbsp pumpkin pie spice
½ cup + 1 tbsp vegetable oil
2 medium eggs, room temperature
1 tsp vanilla extract
¾ cup packed light brown sugar
⅓ cup + 1 tbsp canned pumpkin puree
Melted butter or cooking spray, for the pan
1 tbsp plain flour, for dusting
3 cinnamon sticks

Instructions (or just go for it):

FIRE IT UP: Preheat oven to 350°F. Brush the mini bundt tin with melted butter, making sure every groove is coated. Dust with flour, tilt to coat, then tap out the excess.
MIX IT UP: In a large bowl, stir together the flour and pumpkin pie spice.
STIR IT IN: In a separate bowl, whisk the oil, eggs, vanilla, and brown sugar until combined, then whisk in the pumpkin puree.
BRING IT TOGETHER: Pour the wet ingredients into the dry and fold until smooth.
PIPE IT IN: Pipe the batter into the prepared tin, filling each hole just over halfway.
BAKE + COOL: Bake 18–20 minutes until risen and golden. Cool in the tin for 20 minutes, then carefully turn out onto a wire rack to cool completely.
TRIM & FILL IT: Trim the bases of the cooled cakes so they sit flat. Turn half the cakes upside down and pipe or spread a generous layer of PiiPER Pumpkin Chai Buttercream Frosting on the flat side.
STACK IT UP: Sandwich with the remaining cakes to form the pumpkin shape.
STEM IT: Push a cinnamon stick into the middle of each cake.

Buttercream
Frosting

Pumpkin Chai

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Trick or Treat Candy Corn Cake

Ingredients:

2 PiiPER Candy Corn Buttercream Frostings
1 cup salted butter (2 sticks), softened
1.5 cups granulated sugar
6 large egg whites, room temperature
2 tsp vanilla extract
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 cup whole or 2% milk, room temperature
1 yellow gel food coloring
1 orange gel food coloring
1 bag candy corn (11 oz), for decorating

Instructions (or just go for it):

FIRE IT UP: Preheat oven to 350°F. Coat three matching 8- or 9-inch round pans with baking spray, line the bottoms with parchment, and spray again. Big things are about to happen.
MIX IT UP: Beat 1 cup salted butter (2 sticks), softened and 1.5 cups granulated sugar together on medium speed until light and creamy, about 2 to 3 minutes.
STIR IT IN: Add 6 large egg whites, room temperature in three additions, mixing until incorporated after each. Mix in 2 tsp vanilla extract and scrape down the bowl.
BRING IT TOGETHER: In a separate bowl, whisk together 3 cups all-purpose flour, 3 tsp baking powder, and 1 tsp salt. Add to the butter mixture in three additions, alternating with 1 cup of milk in two additions, beginning and ending with the dry ingredients. Mix on low just until combined, don't overmix.
CUE THE COLOR: Divide the batter evenly among three bowls. Leave one portion white, tint one with yellow gel food coloring, and tint the third with orange gel food coloring, as needed. Go bold, you want colors that pop once it's sliced.
POUR IT UP: Pour each colored batter into its own prepared pan and spread evenly.
BAKE: Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Start checking 9-inch pans around 20 minutes, they tend to bake faster than 8-inch.
COOL + LEVEL: Cool the layers in their pans for about 5 minutes, then turn out onto wire racks and cool completely, roughly 45 minutes to an hour. Once cool, trim any domed tops with a serrated knife so the layers stack evenly. Worth the wait.
STACK IT UP: Place the yellow layer on your serving plate or cake board. Spread a layer of PiiPER Candy Corn Buttercream Frosting on top. Add the orange layer, frost again, then top with the white layer, bottom to top in candy corn order.
FROST IT: Spread the remaining PiiPER Candy Corn Buttercream Frosting over the top and sides. Keep it plain and white on the outside, that's what makes the reveal hit when it's sliced.
NO TRICKS, JUST TREATS: Decorate with 1 bag candy corn. Decorate shortly before serving, candy corn can soften and bleed color if it sits too long.

Buttercream
Frosting

Candy Corn

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Cherry Lychee Jello Bites (Non-Alcoholic)

Honey Maple Glitter Syrup

Witches' Brew

Cherry Lychee Jello Bites (Non-Alcoholic)

Ingredients:

PiiPER Edible Glitter Dust
4 packets unflavored gelatin (0.25 oz each)
1 cup lychee syrup (from canned lychees)
1 cup boiling water
12 maraschino cherries

Instructions (or just go for it):

BLOOM IT: In a heatproof bowl, sprinkle the gelatin over the boiling water and let bloom about 1 minute, then stir until fully dissolved.
SYRUP IT UP: Stir in the lychee syrup until fully combined. Let cool at room temperature about 10 minutes.
LAYER IT: Pour a thin base layer of the jello mixture into a glass baking dish, just enough to cover the bottom. Reserve the rest at room temperature.
CHILL OUT: Refrigerate until the base layer is set enough to hold the cherries in place.
PLACE THE CHERRIES: Arrange the cherries in an even grid across the set base layer.
POUR IT OVER: Slowly pour the remaining jello mixture over the cherries, filling the dish evenly.
SET IT: Refrigerate until fully set and firm to the touch.
CUT & DUST: Cut into cubes, making sure each cube contains a cherry. Just before serving, dust with Glitter Dust and decorate as you wish.

Glitter dust

Diamond White

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Honey Maple Glitter Syrup

Ingredients:

PiiPER White Diamond Edible Glitter Dust
½ cup unsalted butter
3 tbsp honey
3 tbsp maple syrup
1 tbsp soy sauce
Pinch of salt

Instructions (or just go for it):

Melt the butter in a small saucepan over medium heat.
Once melted, stir in the honey, maple syrup, and soy sauce.
Add a few shakes of PiiPER White Diamond Edible Glitter Dust or any color you heart desires.
Whisk until smooth and glossy.
Remove from the heat and drizzle generously over warm pancakes.

Glitter dust

Diamond White

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Witches' Brew

Ingredients:

PiiPER Rosé Gold Edible Glitter Dust
Cold grape juice
Cold cranberry juice

Instructions (or just go for it):

Grab your favorite pitcher and fill it with equal parts cold cranberry and grape juice.
Add the glitter dust and stir until it shimmers.
Pour and enjoy!

Tip: Stir right before serving, since the glitter settles. For a smoky look, add a few chunks of dry ice to the pitcher (never put it in guests' glasses, and let it fully dissolve before anyone drinks).

Glitter dust

Rose Gold

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“everything in the baking aisle has been there since my mom was born. glad PiiPER came out with something more creative.”

“the baking brand that has  disrupted a legacy category. cleaner ingredients, fun flavors, and a bold new look.”

“decorating supplies that 
aren't just sprinkles and boring. making cookies that finally look like my FYP.”

“started baking because of TikTok. now PiiPER keeps me inspired to create.”

Woman tastes frosting from a decorated pink cake against a bright pink background

Woman eating a slice of decorated pink heart-shaped cake against a bright pink background

questions?

can I purchase from PiiPER.com?

No :( but kind of :)
click here, find the product you’re looking for, and we’ll show you where to buy it! We’re very helpful.
where can I buy PiiPER products?

PiiPER is in 6,000+ stores nationwide. Check out our store locator to find out what is stocked near you!
wanna talk to a human?

PiiPE up! Do you have a question, comment, inspo or idea? Or do you just wanna say “hey PiiPER”? We love a good yap sesh. Email hey@piiper.com or contact us here.
can i order a cake?

We looooove cake, but we don’t make them for you. We give you the tools to make the coolest, most fun cake possible. Check out our recipes and inspo for ideas on how to turn your kitchen into a creative studio.
where are your products produced?

PiiPER products are whipped to perfection, manufactured, and packaged in Dallas, Texas using domestic and foreign components with the exception of the gold and silver flakes which are produced by our partners overseas.