Whow,
sometimes there is just so much going on and so much to do. Deadlines, job
applications, life and also … birthdays! I find it very
important to not forget making a little effort for your loved ones, although
the daily hassle has got you in his grip quiet tightly. I am not saying you can
always find the time to make a huge birthday cake – a card, a personal mix cd,
or whatever suits you is completely sufficient. Just let them know that they
are special to you and appreciated!
And what says more ‘You’re special’ than peanut butter jelly time transformed into a cake? Especially when it is pastel pink and decorated with little stars? Right. To quote a dear friend of mine (with a lovely blog of her own): “This is the perfect combination of a sandwich and a cake!”
And what says more ‘You’re special’ than peanut butter jelly time transformed into a cake? Especially when it is pastel pink and decorated with little stars? Right. To quote a dear friend of mine (with a lovely blog of her own): “This is the perfect combination of a sandwich and a cake!”
Ingredients
80g
soft butter
110g white granulated sugar
110g brown sugar
¾ of a jar smooth peanut butter
3 large eggs (room temperature)
280g all-purpose flour
3 tsp. baking powder
½ tsp. salt
250ml buttermilk
110g white granulated sugar
110g brown sugar
¾ of a jar smooth peanut butter
3 large eggs (room temperature)
280g all-purpose flour
3 tsp. baking powder
½ tsp. salt
250ml buttermilk
Cream
cheese frosting
400-500g cream cheese (at room temperature)
50-80g butter (really soft, but not melted)
2tsp. vanilla extract
120g powdered sugar
few drops of red food coloring
400-500g cream cheese (at room temperature)
50-80g butter (really soft, but not melted)
2tsp. vanilla extract
120g powdered sugar
few drops of red food coloring
Filling
peanut butter
jelly
peanut butter
jelly
This recipe is inspired by my favorite food
blogger Joy the Baker!
Start by creaming together the butter, sugar and peanut butter and add the eggs one by one. By turns mix in the flour (mixed with the other dry ingredients) and the butter milk, beat until you have a smooth batter. Fill half of the batter in a cake tin, if you have a second the same size (24/26 cm) fill that too, or, like me, wait until one has baked and use the same one again. Bake at 175°C for 30 minutes, if you bake both at the same time it may take somewhat longer. Let cool for ten minutes before releasing them from the tins and let cool completely.
Start by creaming together the butter, sugar and peanut butter and add the eggs one by one. By turns mix in the flour (mixed with the other dry ingredients) and the butter milk, beat until you have a smooth batter. Fill half of the batter in a cake tin, if you have a second the same size (24/26 cm) fill that too, or, like me, wait until one has baked and use the same one again. Bake at 175°C for 30 minutes, if you bake both at the same time it may take somewhat longer. Let cool for ten minutes before releasing them from the tins and let cool completely.
Let cool
for ten minutes before releasing them from the tins and let cool completely.
Spread peanut butter and jelly onto one of the cakes; put the other one on top.
Cream the frosting together and add food coloring until you have the color you
like. Frost the cake – patience is a virtue here (I know,being patient and calm
is the hardest for me too). It will be enough and look pretty in the end!
Decorate as you fancy and be bonkers proud while
presenting the cake to your friends!
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