Chocolate Peanut Butter Cake With Reese's Miniatures

Recipe:

sour cream chocolate cake (recipe is for a 2 tiered cake) (bake at 350 for 45 min or till toothpick comes out clean)

2 Cups all purpose flour

2 1/2 Cup sugar

3/4 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

1 cup canola oil

1 cup sour cream

1 1/2 cup water

2 Tbsp distilled white vinegar

1 tsp vanilla extract

2 eggs

Peanut butter buttercream frosting

3 cups butter (6 sticks)

1 1/4 cup shortening

2/3 cups peanut butter

1/2 cup chocolate syrup

2 2 Lb bags powder sugar

chocolate peanut butter ganache

8 0x semisweet chocolate, coarsely chopped

4 tbsp peanut butter

3 tbsp light corn syrup

3/4 cup half and half

Level cake with bread knife

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Torte cake (split in half). I use tooth picks to mark where my cake meets so that when I place the top back on, you know where to align it.

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Separate the two halves

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Add frosting on the bottom half.

Smooth out frosting (level) and add the top half.

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Add the top layer of the split half. Make sure to remove all toothpicks.

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Repeat process with the second layer of cake.

Completed stack (bottom tier)

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Add a very thin coating of the buttercream frosting on top and around sides (crumb coat). this process captures all the crumbs and keeps them from showing up in the final coat of frosting. Some people disregard this step but it is very important as it keeps the cake crumbs out of the final coat.

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Completed crumb coat

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Apply a second coat of frosting to cover up the crumbs that are captured in the crumb coat. You should have a clean smooth coat at this point.

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Prepare bottom tier by adding support rods - I use either wooden dowels or boba straws (heavy thick straws) for my support. This keeps the top tier from sinking into the bottom tier and making the cake look unlevel.

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All 4 supports have been added.

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I cover all my cake boards with fondant and then add ribbon around the edge. It adds a bit of class to your cake. Move frosted cake onto cake board.

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Move top tier onto bottom tier, placing evenly over supports.

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Mix grated chocolate with cream and peanut butter to complete ganache for chocolate drips.

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Unwrap Reese’s miniatures for placement on cake. I think Butterfingers or Heath bars would also be great!

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Once you have all your Reeses unwrapped, you want to drizzle your ganache around the edges of the cake. Don’t let the ganache get too cool. It will flow easier if it is warm. Make sure that your cake has been in the fridge for at least an hour before doing this step. I put my ganache into a container via a funnel into a “ketchup bottle” so that I can control the drips onto the cake. You may need to also use an offset spatula to help maneuver the ganache. Don’t mess with the ganache too much or it will look sloppy. It is not like a glaze, and every time you touch it with your spatula, it will leave a ridge.

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The ketchup bottle technique works great and allows you more control over your drips. With this cake, don’t worry too much about ragged edges around the base of the tiers as it will be covered with the peanut butter cups.

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Once your drizzle is complete, add your peanut butter cups around the base of each tier.

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Cut several of the peanut butter cups in half for additional garnishment on the cake.

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Place pieces on cake (top of cake and top of bottom tier) and your done :)

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Clean up your kitchen (LOL)

Making Scrunchy Ruffles to cover the Side of a Cake

I love the look of the fondant ruffles and scrunchy ruffles.  I recently finished a cake with this technique on one of the tiers and was asked by several people how I did it.  Hard to take pictures of myself (LOL) so I propped my phone up and took a video.  I'm gonna post it but beware - it is my first video.  Hope this makes some sense :)   Here is the link to the video.....   https://www.youtube.com/watch?v=VVIekyCVd0I

 This is the finished product

This is the finished product

Making a Party Hat

Making a fondant party hat is easy with the appropriate template and a little patience.  It makes a great topper for a birthday cake.  You will need fondant or gum paste (I use fondant mixed with enough Tylose powder to hold a shape), sugar glue (Tylose/water mix), small paint brush, party hat template, circle cutter and some small scissors.

 Finished product - although the topper is edible, it can be saved and preserved by spraying the topper with several coats of Polyurethane spray.  The spray can be obtained from most hardware stores.

Finished product - although the topper is edible, it can be saved and preserved by spraying the topper with several coats of Polyurethane spray.  The spray can be obtained from most hardware stores.

 I'll start with admitting that I am not good with free hand and will use templates whenever possible.  The above template can be found at http://bnute.blogspot.com/2012/04/scrapbook-paper-ideas-party-hats.html - or, just google (I love google) party hat template.

I'll start with admitting that I am not good with free hand and will use templates whenever possible.  The above template can be found at http://bnute.blogspot.com/2012/04/scrapbook-paper-ideas-party-hats.html - or, just google (I love google) party hat template.

 Roll your fondant out.  I roll mine about 1/4 of an inch thick - thick enough so that when you form the hat the edges are thick enough to stick well together.  Place your template on fondant and cut that baby out!!

Roll your fondant out.  I roll mine about 1/4 of an inch thick - thick enough so that when you form the hat the edges are thick enough to stick well together.  Place your template on fondant and cut that baby out!!

 With a small paintbrush, apply some sugar glue along the two edges of the hat (Tylose/water mix - works better than just water in this project).  

With a small paintbrush, apply some sugar glue along the two edges of the hat (Tylose/water mix - works better than just water in this project).  

 curve your fondant and match the two edges together.  It helps to lay your hat seam down and sort of press on your seam to help it stick together.

curve your fondant and match the two edges together.  It helps to lay your hat seam down and sort of press on your seam to help it stick together.

 To reinforce the seam, I cut a small strip of fondant the length of the hat.  Paint the inside seam with your sugar glue and add the strip

To reinforce the seam, I cut a small strip of fondant the length of the hat.  Paint the inside seam with your sugar glue and add the strip

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 Stand your hat up - I keep on top of a small cake circle so that I can move it easily without having to move the actual hat while it's drying.  You may have to work with the shape a little to get the form the way you want it.  I add the birthday girl's age to this hat.  Cut a piece of fondant with a rippled circle cutter and added the number 2 to the center.

Stand your hat up - I keep on top of a small cake circle so that I can move it easily without having to move the actual hat while it's drying.  You may have to work with the shape a little to get the form the way you want it.  I add the birthday girl's age to this hat.  Cut a piece of fondant with a rippled circle cutter and added the number 2 to the center.

 I wanted polka dots on my hat - I used a #104 Wilton tip and cut out the number of dots I needed and attached them to the hat with a little sugar glue.   

I wanted polka dots on my hat - I used a #104 Wilton tip and cut out the number of dots I needed and attached them to the hat with a little sugar glue.

 

 After applying my polka dots, I wanted a "fluffy ball" on top.  I took a small piece of white fondant and rolled it into a ball.  Applied sugar glue to the top of the hat and then attached the ball of fondant.

After applying my polka dots, I wanted a "fluffy ball" on top.  I took a small piece of white fondant and rolled it into a ball.  Applied sugar glue to the top of the hat and then attached the ball of fondant.

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 To add texture and transform to a "fluffy ball", I used small scissors and just cut little snips all over the ball.

To add texture and transform to a "fluffy ball", I used small scissors and just cut little snips all over the ball.

 At this point, the hat is ready to attach to the cake.  I usually wait to apply the trim around the bottom of the hat until I get the topper on the cake.  It helps adhere the hat to the cake.

At this point, the hat is ready to attach to the cake.  I usually wait to apply the trim around the bottom of the hat until I get the topper on the cake.  It helps adhere the hat to the cake.

 Roll out a long snake of white fondant, long enough to go around the base of the hat - thickness is your preference depending on how thick of a trim you want.   Like with the ball on top, use your scissors and just make little snips randomly on the strip all the way around.

Roll out a long snake of white fondant, long enough to go around the base of the hat - thickness is your preference depending on how thick of a trim you want.   Like with the ball on top, use your scissors and just make little snips randomly on the strip all the way around.

 There you go - a cute little party hat that adds a great touch on a kids birthday cake!!

There you go - a cute little party hat that adds a great touch on a kids birthday cake!!

Strawberry Filling (fresh fruit)

I've found a great recipe for strawberry filling using fresh strawberries.  The secret with this recipe is to cook it long enough so that it will reduce and gel properly when cooled.  I had to make it 3 times before I got the right consistency.

You're going to start with some fresh red strawberries.  It usually takes 1 1/2 of the larger containers from the grocery store.

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Cut the caps and stems off and chop the strawberries into very coarse pieces.  You will need 2 1/2 cups

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Mix the strawberries, 1/2 cup sugar and 2 1/2 tablespoons of cornstarch in a medium heavy saucepan.

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Bring the ingredients to a boil over medium heat, stirring constantly.  Crush the pieces of strawberry against the sides of the pan with your spoon while cooking.  This will release the juices into your mixture.  

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Once your mixture has reached a boil, continue boiling for 2 1/2 minutes to thicken.  Make sure to constantly stir so that it doesn't burn on the bottom.  Your mixture will be chunky.

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Once your mixture is thick, pour into a bowl, cover and cool completely in the fridge.  I usually cook the day before I need it so it has ample time to cool and thicken a little more.  When filling your cake, make sure to put your buttercream (frosting) dam around the edges of your tier so that the filling won't ooze out the sides of your cake after you've added other layers.

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Deeeeelicious!  Also is great on ice-cream :)  Enjoy!!

Making of a Minion

This was my first attempt at a "sculpted" cake and I have to say, I was a bit intimidated. Would my minion have a flattened head, a lopsided head, would he end up looking squatty or cattywampus or would I even be able to get the shape covered with fondant.  The process was not near as bad as I thought it would be.  In fact, it was somewhat easy and a great start for a caker who is beginning to do sculpted cakes.  Although, I didn't capture everything, I thought I would share some parts of my journey with making this little fella :).  Once you've done it, you won't want to let him go.

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This minion, let's call him Bob, was originally four 8" layers of cake (double barrel cake).  The top 2 layers are on a separate cake board (can't see it) to make it easier to serve.  I neglected to get a picture of the stack when I was starting or carving but am posting a picture to show an example of the double barrel.  For Bob, The cake was torted, filled with buttercream and stacked.  Before crumb coating the outside of the cake, the top was carved cutting off the baked edges on the top of the stacked cake until you get a nice dome shape.  It is best to carve your cake when it is close to frozen as you will get a better cut without tearing up your cake.  Start small and don't get over zealous with cutting.  If you cut to much, hard to fix, if you cut to little, you can carve some more.  Once your cake has an acceptable shape, crumb coat the outside.   Little chill for an hour and then add your final coat of Buttercream.  make sure your sides and top are all even and smooth (as you would with any cake that will be covered with fondant).  I use the Viva paper towel method and a fondant smoother to do this.  On Bob's head, I have to use my hands over the paper towel to get it all nice and smooth.

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Next step was to place Bob on his decorated parking spot (cake board) and say my prayers that the fondant would go on easily without tearing.  I use marshmallow fondant.  Yep, I make my own.  I love it.  It tastes worlds better than traditional fondant and is fairly easy to work with.  Now I am not a mathematical whiz or a person who can decipher the size my rolled out fondant should be to insure I have a big enough piece to cover my cake.  I use the old eyeball method.  So far, it hasn't failed me.  I always roll it out a little bigger than I think will be required.  Easier to cut excess off rather than run short and have to start all over.  Make sure you have kneaded you'r fondant well and that it is nice and pliable.  I rolled mine out a little thicker than normal so that when fitting the fondant smoothly around Bob's sides, it would stretch a little without tearing.  Happy to say that God answers prayers and my fondant made it without incident :)

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Next step for me was to add Bob's overalls (he was getting cold).  The easiest way for me to do the overalls the right shape was to make a pattern out of wax paper.  I estimated the size, held the pattern up to the minion and cut off areas that were too long or not proportionately the way I wanted them (regardless of what Bob said).  I used my final pattern by placing it on my rolled out blue fondant and cut the shape out with my exacto knife.  I made the overall stripes and the pocket for the front of the overalls.  Before dressing Bob, I used a nifty little tool, not sure what it's called, I'll call it the stitching tool.  It is sold by Wilton and I love it.  I use it a lot.  I outlined my pieces with this tool so it would look like it was stitched.

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Once the pieces were stitched I applied a little sugar glue (water mixed with Tylose powder) to the backsides of the pieces and applied to Bob's body.  Make sure when putting the straps on, that you leave enough room to place his arms.  Then I added his eye (Bob needed to see).  I used a circle cutter to cut out a white piece of fondant for the eye and then cut a portion of a yellow piece of fondant for the bottom piece of the eye - then added the rest of his eye.  I also rolled out a "rope" of blue fondant and cut into two equal pieces for his legs.  Shape them with your fingers to get a realistic shaped leg and not just a round stick.  I used a toothpick to imprint little wrinkles in his legs.

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Next step, I added his mouth, tongue and the black goggle outline around his eye.

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Then I added some black shoes that I shaped by hand, the little sprigs of hair on his head and the stripes to his goggle.  I rolled out yellow ropes to a size I thought were fitting for his arms and attached little black hands.  I made the small cake to place in front of him.  Frosted it with buttercream and a cherry on top.  I found a template on line (template below).  Cut out my fondant, added the polka dots and let it dry overnight to that it would retain it's shape (before putting on Bob's head).  I apologize for not having other progression pictures - I got to involved with Bob.  I hope that this is in some way helpful to someone who is contemplating making their own minion.

 

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