a m y m c c r a c k e n

a site all about amy

Cupcakes

Posts Tagged ‘peanut butter’

Dinosaur Birthday Cake, Raaaaar!

For Michael’s (Steve’s Brothers) birthday I decided to make a cake around something he loves – dinosaurs! I didn’t want to make a shaped cake but instead little dinosaurs like the ones that I found on http://www.abakedcreation.com/2009/06/dinosaur-birthday-cupcakes.html.

To make these I used a packed of white icing / fondant from the supermarket. Broke it up into batches, then dyed them different colours for each type of dinosaur.

This was my first time making fondant models. I found that once I kneaded in the colours in it had softened way too much from the heat of my hands so I popped them back in the freezer for a few mins so they could harden up so they were more clay like to play with.

Here’s the t-rex…

dinosaur head mould

dinosaur mould parts

dinosaur model

Here’s the spikey dinosaur…

dinosaur mould body

dinosaur mould spikes

here’s the spotty dinosaur…

dinosaur spots model

& here they all are…

dinosaur fondant models

With the left over fondant I made some dinosaur eggs that also worked as candle holders – cute!

dinosaur egg candles

On top of making something that looks real cool, I still wanted to make something that tasted yum so I made the same cake I made for his dad last year – a Lemon Sour Cream Cake from the Edmond’s cook book. I’ve made this a few times now and I knew I wanted it to be bigger so I doubled the following recipe.

lemon sour cream cake

Ingredients

  • 125g butter, softened
  • 2 tsp grated lemon rind
  • 1 C sugar
  • 3 eggs
  • 1 C plain flour
  • 2 tsp baking powder
  • ½ C sour cream

Method

  1. Preheat oven to 160°C
  2. Cream butter, lemon rind, sugar and eggs until light and fluffy
  3. Sift flour and baking powder together
  4. Fold sifted mixture into egg mixture alternatively with sour cream, mixing until smooth
  5. Spoon mixture evenly into a greased and lined 20cm round cake tin
  6. Bake for 45 mins, or until the cake springs back when lightly touched
  7. Leave in tin for 5-10 mins then transfer to a wire tack to cool down before decorating

 

As I doubled the recipe I cooked the cake longer, it took approx. 1 hour and checked on it every 5 mins till ready. I think next time I’ll cook each batch separately and do this as a double layer cake as it wasn’t as light as it usually turns out – but in saying that it was still SO delicious.

If you ever want to use this recipe, instead of icing it, it’s really nice just squeeze some lemon juice over the top while it’s still warm. Then once cooled just sprinkle over a light dusting of icing sugar, mmmmmmm!!!! BUT for this time, I iced it with a lemon butter icing.

lemon butter icing

Ingredients

  • 100g butter
  • 2 T lemon juice
  • 1 ½ C icing sugar
  • 2 T water

 

  1. Cream butter and lemon juice
  2. Add icing sugar and water and beat until you get the consistency that you desire

I dyed the lemon butter icing green so it was like ‘grass’ that the dinosaurs were walking around on. Before placing the dinosaurs on the cake i brushed them with edible glitter (it’s called rainbow dust) just to give them an extra touch – and because I just ordered a pack of the edible glitter and i REALLY wanted to use it.

So here it is, my (well Michael’s) dinosaur cake!! Rar!

I popped the candels by the ’28′ when it came time to serve…

Double Layer Choc Peanut Butter Cake

For Steve’s Dads birthday I decided to make a cake version of the cupcakes I made on Steve’s birthday.

I doubled my basic chocolate cake recipe:

chocolate cake

Ingredients

  • 175g butter, softened
  • 2 tsp vanilla essence
  • 1 ¾ C sugar
  • 3 eggs
  • ½ C cocoa
  • 2 C plain flour
  • 2 tsp baking powder
  • 1 C milk

Method

  1. Preheat oven to 200°C. Line a muffin pan with paper cases.
  2. Combine flour, cocoa powder, choc chips and caster sugar in a bowl. Make a well in the centre.
  3. Add milk, butter, eggs and vanilla essence to flour mixture.
  4. Using a large metal spoon, stir gently to combine.
  5. Spoon mixture into prepared muffin pan.
  6. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean.
  7. Stand in pan for 5 minutes before transferring to a wire rack to cool.

 

runny chocolate icing

  • 1 T butter
  • 2 T cocoa, sifted
  • 1 C icing sugar, sifted
  • Splash hot water

Mix the butter, cocoa and icing sugar together. Add hot water until you get a runny consistency

 

peanut butter icing

Ingredients

  • ½ C peanut butter
  • ½ C cream cheese
  • 1 ½ icing sugar

Cream the peanut butter and icing sugar together then sift in icing sugar to get the consistency that you like.

  

assembly

  • Cut the cake in half
  • Cover both the base and top of the cake with a thin layer of runny chocolate icing
  • Spread on half of the peanut butter icing on top over the base. I piped around the edge so that it had a nice finish.
  • Place the top of the cake over the iced base
  • Spread on the remaining icing on the top of the cake
  • Place chocolate covered peanuts around the edge

 

Cupcakes for Steve

For Steve’s birthday this year he let me go ahead with whatever flavour I wanted to go with. I decided to make banoffee cupcakes using my double choc cupcake recipe… he wasn’t too keen on banana so I decided on peanut butter instead mmmm…. peanut butter…

I hadn’t made a peanut butter icing before so I hit up my good friend google with ‘best peanut butter icing’ the results suggested to use cream cheese.

They were so delicious and tasted like mars bars!

 

double chocolate cupcakes

Ingredients

  • 1 ½ C self-raising flour, sifted
  • 3/4 C dark choc bits
  • ½ C cocoa powder
  • 3/4 C caster sugar
  • 3/4 C milk
  • 125g butter, melted, cooled
  • 2 eggs, beaten
  • 1 tsp Vanilla Essence

Method

  1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour, cocoa powder, choc bits and caster sugar in a bowl. Make a well in the centre.
  2. Add milk, butter, eggs and vanilla essence to flour mixture. Using a large metal spoon, stir gently to combine.
  3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.

icing

  • 2 T cream cheese
  • 2 T peanut butter
  • 1 1/2 C icing sugar

Cream together the each cream cheese and peanut butter. Mix in as much icing sugar till you get the consistency you want.

decoration

Pipe icing onto the cupcakes. Decorate with a roasted peanut.