the secret weapon: (peanut butter) cream cheese icing

Summertime, sort of perversely is always high gear baking time for me because my brother, my husband, my mother-in-law and two sisters-in-law all have birthdays between May and September. So lately I've been making a lot of developments in my celebration cake making. This year was especially important because my sister-in-law graduated from Medical School ON her birthday (the cake, with marzipan diploma, is pictured here)! In any case, when my brother's birthday rolled around, I didn't just want to make him the dark chocolate cake with cream cheese icing that is his favourite, I wanted to do something a bit special. And it then it came to me. Peanut butter.

At first I wasn't sure whether it was a good idea. Having made my cream cheese icing, I took a bit and added some peanut butter as an experiment. What I created was so extraordinarily good that I woke my husband up to taste it. And now you can make it too. Below is the recipe for cream cheese icing and then the method of how to make it into peanut butter cream cheese icing. On my brother's cake I iced with the plain cream cheese and used the peanut butter cream cheese icing as a filling between the two layers of dark chocolate cake (for the recipe, see my Hard Kaur Chocolate Cake). This worked extremely well. I wouldn't recommend icing and filling a cake with peanut butter icing unless you are a real fan, but it would be an extremely good icing to top a chocolate, banana or snickerdoodle cup cake with!

INGREDIENTS

1 cup Milk
¼ cup all purpose flour
8 oz. Unsalted butter
1 cup superfine granulated sugar
pinch salt
2 tsp vanilla extract
200g Philadelphia cream cheese
juice of 1/2 a lemon
1 large jar smooth, no sugar-added, natural peanut butter (adding method below...don't worry...you don't add the whole thing...unless you want to.)

METHOD

1. Quickly whisk together 4 tbsps of the milk with the flour. The slurry will be somewhat thick so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula, if necessary.
2. Whisk in the rest of the milk and transfer the mixture to a 2 quart heavy-bottomed saucepan. Bring to a simmer for about 30 seconds over medium heat, whisking the whole time.
3. Remove the pan from the stove and place plastic wrap directly against the milk’s surface. (This is the best method to prevent a skin from forming). Cool to room temperature.
4. Combine the butter, sugar, salt, and vanilla in the bowl of a standing mixer fitted with the paddle attachment and mix at a medium to high speed for 5 minutes.
5. Pour the cooled milk-and-flour mixture into the bowl and beat for another 5 minutes, or longer, as needed to achieve a spreadable consistency.
6. Add the cream cheese 100g at a time and blend into the mixture thoroughly.
7. Add the lemon juice. This will give the cream cheese icing a lighter, zestier taste.

You can stop here, if what you want is cream cheese icing, and this is a non-traditional recipe for cream cheese icing that is essentially a buttercream with cream cheese added. This means that it is much much more stable than your average cream cheese icing which has a tendency to melt if you so much as think a warm thought.

If you are making a layer cake, take one third of the icing you have made aside to make the peanut butter cream cheese filling. If you are making cupcakes and want to make the entire batch of icing into peanut butter cream cheese icing, follow the method with the whole lot of icing.

Transfer your desired quantity of icing into a new bowl and for every 7 tbsp generous tbsp of cream cheese icing, add 2 tbsp of peanut butter. Of course if you find this too rich or too light you can adjust accordingly, but that's the ratio that I recommend.

You will love it. :)

Hard Kaur Chocolate Cake: an egg free recipe!

For those who do not or cannot eat eggs, this is perfect. The cake itself is vegan too. But for everybody else: trust me, you don't want to pass this up. It is so chocolate-y it verges on the obscene!

Hard Kaur Chocolate Cake

(with thanks to Reena and Manmeet)

A very intense, dark chocolate cake enhanced by molasses and plenty of vanilla.

This is a vegan recipe that will yield 2 LARGE chocolate cakes in deep 10 inch tins that can be halved, filled and iced. Hard Kaur icing recipe is also below, but you can use any icing you like. Enough for you and 30-40 friends. Makes great cupcakes too.

Equipment:
10” springform pans x 2, 2 large bowls, a whisk, measuring jug, scales, spoons, saucepan

Ingredients
2 1/4 cups whole wheat flour
3 cup all purp unbleached flour
6 teaspoons baking powder
3 teaspoon baking soda
2 1/4 cup good cocoa powder
1 1/2 teaspoon salt
3 cup plain (unsweetened) soymilk (UHT is fine)
1 1/2 cup vegetable oil
1 1/2 cups treacle
3 cups golden syrup
3 teaspoon apple cider vinegar
6 teaspoons vanilla


Directions
Preheat oven to 180c/ 375F. Spray a the springform pans with non stick cooking spray.

Sift together flours and baking powder and baking soda. When you sift the wholewheat flour you will be left with some bran that will not go through the sieve. You can grind this quickly in a food mixer if you have one, or discard and add a little extra plain flour. I recommend getting as much of the bran in as possible as it is great for the digestive system.

In a saucepan, heat the soymilk on low-medium heat. When it is slightly bubbling, add the cocoa powder and wisk well until it is dissolved. This will give you a thick pudding-like consistency. Remove from heat.

Combine the other liquid ingredients in a bowl and whisk well. You should use an electric whisk for this as mixing up the golden syrup etc is a bit heavy going. Add the cocoa mixture and combine. Add the wet ingredients to the dry and mix well with an electric mixer.

Pour batter into prepared pan, bake at 180 C/ 350 F for about 40 minutes until a toothpick or butter knife comes out clean. Remove from the over, let cool for some time and then carefully turn out onto a rack and allow to cool completely. Then ice!

You can either ice each of the cakes as one layer cakes or cut them in half horizontally (carefully) with a bread knife and make each into a 2 layer cake. If you are feeling particularly ambitious you could make one huge double or quadruple layer cake too.

This cake keeps well and develops its flavour, so you can make it a couple of days in advance and as long as you don’t cut into it, it will stay moist. You can then ice when ready. I wouldn’t make it more than 4 days in advance though. If you are keeping the cakes in advance then refridgerate for freshness.


Icing/filling

The Chocolate icing is egg-less but not Vegan. It is EXTREMELY rich.

Equipment: 1 large bowl, 2 small bowls, electric mixer, spatula.

Ingredients:
¾ stick butter (just under 200g), softened
375g icing sugar
4 tbsp cocoa
1 bar (100g) very dark chocolate (70% cocoa and above)
½ tsp vanilla essence
300ml sour cream

Method:
Place the softened butter in a large bowl.

At the same time break the chocolate into a small bowl and put in a microwave for 30 seconds. After 30 seconds if there are still pieces unmelted, mix with a fork or spoon and put back in the microwave for another 30 seconds and so forth. If you do not have a microwave, melt the chocolate in a water bath on the stove (put the chocolate in a bowl inside a saucepan and fill the saucepan about halfway with water. As the water heats you can stir the chocolate in the bowl as it melts. However you have done it, put the melted chocolate to one side to cool.

Sift together the sugar and the cocoa over the top of the butter. Blend the butter and sugar together a little with a fork, then mix/whisk until creamed and fluffy. This will take about 3 mins with an electric mixer and 10 mins by hand with a fork.

Add the melted dark chcolate and vanilla essence to the butter and sugar mixture and mix well with the electric mixer. Now add 3 tbsps of the sour cream and blend until the mixture is cohesive, rich and soft.

Ice the cake immediately if possible. If you are making the icing more than an hour in advance you should now put it in the fridge. When you are ready to ice remove the icing about 30 mins before you start to soften up.

Take about one quarter of the icing and place in a smaller bowl. Add 3 more tbsp of sour cream to this mixture. This will be the filling between the two cake layers.

Ice and fill the cake. When complete, sprinkle the cake with icing sugar or cocoa powder and refrigerate until you are ready to serve.