Thursday, September 29, 2011
The Bigger the Better
After reading the instructions, I went to work using one of my new favorite recipes, Reese's Chocolate Peanut Butter Cup Cake. Here's how it all started:
Here's the bottom and top, all sprayed up and ready for cake batter!
I split the batter pretty evenly, although I'm thinking I could've used a little more in the top. The instructions say to make the biggest cupcake you'll want to use two boxes of cake or two recipes. I only did one, so my cupcake wasn't quite as tall. The piece you see on the far right is for use when you want to add a filling between your top and bottom cupcake layers. You spray the inside and place it over the bottom pan.
This is how the bottom piece turned out. You see it's not quite to the top, but there is a nice indention for that yummy peanut butter filling to rest in. I forgot to get a picture of the top, but it had a big peak in it like a normal cake or cupcake would, so I had to cut off that to even the surface for optimal placement of the two pieces together. But, the extra cake I lopped off was perfect for crumbling right into the bowl of leftover frosting. Just one of the perks of being the baker!
It already looks good enough to eat, but don't stop there! It's time to embellish...
Happy Birthday, Kim! Due to a feverish little one, I didn't get to cut into this yummy confection with you and the gals. Hope it was a sweet as you!