Last month it was Mark's birthday and I decided to give him his first taste of my baking by making a cake for him. It has been a good while since I baked so I was a bit nervous about how it would turn out.
My guy loves peanut butter, and since I have a killer peanut butter icing recipe it seemed the obvious choice. Marshmallow fluff goes exceptionally well with peanut butter - so well the combination has been given it's own name. Fluffernutter cake it was! I used small cake tins that baked the sponge with a hollow in the middle to allow you to put a filling in-between each layer.
I started by baking a simple sponge cake:
125g self raising flour
1/2 level tsp baking powder
100g butter, softened (I like to use Stork)
100g caster sugar
2 medium eggs
- Preheat the oven to 190 degrees celsius/170 degrees celsius (fan)/gas mark 5. Sift the flour and baking powder into a bowl. Put the butter in another bowl and soften with an electric whisk. Add the sugar, eggs and flour and beat until mixed.
- Grease the cake tins with butter and split the mixture between both tins (you may have left over batter which you can use to make cupcakes or cake pops).
- Bake for around 20-25 minutes or until the tops spring back when when lightly pressed. Leave for a few moments to cool before removing from the tins and leave on a wire cooling rack to cool completely.
I got this recipe from an Asda magazine years ago and it's always my go to recipe for cakes, it makes a really nice, fluffy sponge. The small cake tins I used were from Hobbycraft.
Once the sponge has completely cooled cut the top off one of the halves of the cake, this will be the bottom layer of the cake. Spread the marshmallow fluff on the bottom layer (make sure the hollows will line up) and put peanut butter M&Ms in the hollow before sandwiching the two layers together.
Next comes the peanut butter icing! This is really easy to make and is super sweet and super tasty. I have cut the ingredients in half as the original recipe gives you way too much, but even with cutting it in half there should still be some left over to eat out the bowl (the best part of baking right?!).
1/4 cup of butter, softened (no Stork - I use real unsalted butter)
1/2 cup of peanut butter
1 tablespoon of milk (you may need to add more)
1 cup icing sugar
Spread the icing over all of the sponge using a palette knife. Just to make 100% sure there is enough peanut butter on the cake add a peanut butter cup to the top!
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Photograph taken by me