This weekend, I subscribed to Hulu Plus so I could catch up on Revenge and then I unsubscribed soon after. "Free trial" and all. It was a productive Friday night.
That was completely unrelated to everything in this post, but I thought you'd like to know that I'm all caught up now. That's a relief, right?
I love my Kitchen Aid mixer. I really do. But I don't use it to make frosting. I like having exact control over the blending process and that doesn't happen when you have to stop to scrape down the bowl all the time. Therefore, I use my handheld (also Kitchen Aid) mixer and just a regular plastic bowl.
I made this yellow cake for Scott's birthday and came up with my own frosting. I picked this cake, specifically, because when I saw it, it reminded me of the cake at the bazaar in the movie Pollyanna and I always thought that cake looked so good. This cake was pretty good. I need a cake plate and cover, though, for the one cake I seem to bake each year. Maybe not even that. I really liked the addition of cake flour. Gave it a much smoother texture.
Moving on…I have issues with canned frosting. It tastes like plastic. I actually like using boxed cake mix in things rice crispy treats and muddy buddies…but I think actual cakes baked with boxed cake mix are…well, maybe they taste like plastic too.
This is a peanut butter and chocolate frosting that I remember making years ago at home, so I sort of made it up from memory. It made more than enough for this layer cake!
Chocolate PB Buttercream
1 stick butter, softened (let it sit out overnight if you can)
1/2 cup smooth peanut butter
3 cups powdered sugar
1 teaspoon vanilla
2 tablespoons cocoa powder
1/2 cup melted chocolate chips
Cream the butter for 2 minutes or so, just to make it fluffy. Add in the peanut butter. Mix. Add in the sugar, slowly, and keep mixing. After everything in incorporated, mix in the vanilla and cocoa powder.
To melt your chocolate chips, put them in the microwave for 30 seconds, stir, and then heat for another 30 seconds. Stir really well to get rid of any lumps and then add the melted chocolate into your frosting.
Blend with your mixer for another 30 seconds or so and then keep it at room temperature until you're ready to frost the cake or cupcakes.