Round and Open Star Decorating Tips (as part of Stainless Steel Master Tip Set)
Gold Star Edible Accents
Tall Gold Birthday Candles
Peanut Butter Cake
1/2cupunsalted butter, room temperature
1/2cup+ 2 tablespoons smooth peanut butter, You want to use peanut butter like Kraft or Skippy's, not the natural peanut butters where the nut butter and the oil separates.
1 1/2cupsgranulated sugar
1 1/2teaspoonvanilla extract
2 1/4cupall-purpose flour
1cupunsalted butter, at room temperature
4 - 5cupsicing sugar
Peanut Butter Cake
Preheat oven to 350F. Prepare three 6-inch cake pans
In the bowl of a standing mixer, cream together butter, peanut butter, and sugar until smooth.
Add in eggs one at a time, adding the second one only after the first has been fully incorporated. Add vanilla and mix well.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternating between the dry ingredients and the milk with the mixer on low, combine with butter-sugar mixture.
Mix until just incorporated.
Divide batter equally into the three prepared cake pans. Bake for 28 - 31 minutes, or until or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in their pans for 15 minutes before carefully transferring them out and onto a wire rack to cool completely.
In a stand mixer fitted with a paddle attachment, beat together the butter, powdered sugar (one cup at a time), salt, vanilla.
Once combined, beat in milk. Use more or less milk depending on desired consistency.
Separate butter cream into three bowls - half the buttercream in a large bowl (to frost the cake) and the remaining half divided into two bowls (to colour).
Transfer plain vanilla buttercream into a piping bag with large round tip and coupler. Transfer the other two coloured-buttercreams into piping bags with open star tips and coupler. Set aside.
Once the cake layers have cooled, level cake layers with a serrated knife or cake leveller. Place the first cake layer cut side facing up onto a cake stand. Using the plain vanilla buttercream, pipe a ring of butter cream at the edges of the cake layer to create a "mote" for the strawberry jam. Put ¼ cup of strawberry jam inside the ring of butter cream. Using an offset spatula, even out the layer of jam.
Gently place on second cake layer. Repeat previous steps of creating a ring with buttercream. Use remaining ¼ cup of jam.
Press on the final cake layer, cut side facing down.
Using the piping bag of plain vanilla buttercream, pipe big dollops of the white buttercream onto the sides of the cake. Using a bench scraper, smooth out the buttercream. Use more buttercream if a less naked look is desired.
Using white buttercream and an offset spatula, cover the top of the cake.
Using the coloured buttercreams, create small dollops of star-shaped of buttercream on the tops and side of cake.
Apply additional cake decorations like flowers, edible gold star accents, and candles.