American Baker in Germany

 This cake was for a kindergarten bake sale. I'm using up some leftovers that I had in the freezer for this cake. The cake is a 6-inch peanut butter cake and the frosting is chocolate Swiss meringue buttercream. I was slightly concerned that at a bake sake, a cake frosted with chocolate frosting wouldn't be obvious that there were peanuts in the cake itself. But I frosted nice and smooth and piped swirls on top of the cake. I piped a shell border along the bottom. But to make it obvious that this cake contains peanuts, I included some peanut M&M's. Then I decided that wasn't obvious enough, so I added some peanuts as well. I love this kind of cake. It looks so delicious. Watch us make this delicious cake on our YouTube channel here: https://youtu.be/CBX8v-ziYus Schaut zu wie wir diese leckere Torte auf unserem YouTube Kanal machen hier: https://youtu.be/p0_0YwhZVIA

 This cake was for a viewer of mine who always comments on my videos. This is for Harriet. And she has often commented that she loves peanut butter and cinnamon, so I thought I would combine the best of both worlds and make a peanut butter cinnamon cake. So, of course, I had to make peanut butter cake. I filled and frosted the cake with cinnamon American buttercream.  Look at those cinnamon flecks! I frost the cake with cinnamon buttercream. Now, for this cake, I experimented with a recipe for peanut butter ganache. But I was not at all a fan of the way it looked. The peanut oil separated and dripped all over the cake board. I also put cinnamon buttercream in a piping bag with a star tip. And I piped swirls on top of the cake. And I piped a shell border along the bottom of the cake. As a final touch, I dusted the top of the cake with cinnamon. This cake is peanut-buttery and the cinnamon just jumps out at you. Because, dear Harriet, I am also a huge fan of peanut butter and ci...

 Okay, I love cake. But peanut butter and cake is actually really hard to get just right. I've tried literally dozens of recipes. This is my own version. Peanut butter can dry out a cake, it can bake it crumbly, it can make it oily. This is my very best version. I hope you love it as much as I do. Peanut Butter Cake: 1/2 cup (125g) peanut butter 1/2 cup (110mL) oil 2 cups (400g) sugar 1 tbsp vanilla extract or 3 tbsp vanilla sugar 1/2 tsp salt 1 tbsp baking powder 3 cups (375g) flour 1 cup (225mL) milk 6 egg whites Cream peanut butter and oil together with the sugar.  Mix in vanilla and baking powder. Alternate flour in 3 additions and milk in two additions.  In a separate bowl, beat egg whites to stiff peaks.  Fold into the cake batter. I will be the first to admit that this is not an easy task. However, the cake batter is very heavy without it. It's probably the single most important step to making the cake delicious. So, please, take the time to fold the light and...