Posts Tagged ‘peanut butter’

Happy Small Birthday

Chocolate Peanut Birthday Cake

Chocolate Peanut Birthday Cake

I recently had the pleasure of celebrating yet another birthday. I turned thirty-three, an age I chose because I enjoy the alliteration. (I received multiple Hallmark birthday greetings exhorting me to “do” whatever I want, after all, “…it’s your birthday!” I’m “doing” thirty-three. Thank you to Hallmark for the de facto permission slips.)

If you detect the slightest note of bitterness in my tone I will confess that I am not a big birthday guy. I don’t go around crowing, “Next Wednesday is my birthday! Yaaaay!” Just not my style. For me, birthdays help to tick the box on the following tasks: 1. Eat chocolate. 2. Check my surroundings and the overhead compartment to make sure I am still vertical, a/k/a breathing, a/k/a alive. Check. Double check.

The great thing about these reduced expectations is that I enjoy other peoples’ birthdays in a proportion equal to my own if not more—again, if there’s chocolate, and I’m still breathing, and they’re older.

On the surface it would seem ironic that I enjoy baking birthday cakes for my friends, but again, that simply ensures a socially acceptable source of chocolate consumption. Furtive chocolate consumption can be so…dreary. (Dreary is such a great word, but hard to use without sounding, well, dreary.)

Speaking of cake, a few months ago I got together with four or five friends to celebrate one of their birthdays. Someone had stopped by Magnolia Bakery and bought an enormous chocolate cake with frosting the color of a yellow highlighter. It was absolutely delicious. But the cake was so big that even after we all had seconds there was still enough left over for many, many more birthday boys and girls. I love birthday cake, but even a glutton like me has limits.

This is a scene repeated at birthday celebrations around the globe. Birthday revelers circled around a table, pointy hats perched jauntily on their heads, playing a game of, “Have another piece!”/ “No you have another piece.”/ “PLEASE, I’m just going to throw the rest away!”

Well, I’m here to end this game once and for all.

Here’s my proposal: I insist that it is easier to bake a little birthday cake than it is to bake a big birthday cake. Big cakes make you think of big metal pans, drums of frosting, and an endlessly whirling stand mixer.

But my little birthday cake concept is much more relaxed. Let’s break it down, shall we?

This is one time when baking from scratch has a clear advantage over a mix. When you bake from scratch you actually can scale down a recipe to make a smaller cake. Using a mix you are locked in to one or two pan sizes. While you could perhaps bake half a box of mix, the question would remain what to do with the other half? My easy chocolate cake recipe can be made with a big bowl and a wooden spoon or rubber spatula.

Paper Panetone Molds

Paper Panetone Molds

Okay let’s talk pans shall we? I don’t have the nerve to insist that you should go out and buy five inch cake pans. (Martha would, but she and I run in different circles.) Instead, I recommend paper Panetone molds which will break the bank at approximately fifty cents a piece. Admittedly this is not a green solution. You use them once then toss them. But you won’t have to worry about your cake sticking to the pan.

So, the cake is done, but what about the frosting? For that thick, creamy, sugary frosting don’t you need a mixer? Fear not mixer-less folk! I have a magic ingredient. Sweetened Condensed Milk is a worthy short cut—yes, you may think I am taking a page from Sandra Lee, but the end result is too noble, and…uh, addictive for it to be offensive. It is a bit wholesome, and will pull together and smooth out the few other ingredients you’ll need to make frosting. (Like a Kitchen Aid in a can!)

I toyed with this concept for a while. Too much sugar? Too much fat? Then it dawned on me: this is cake frosting we’re talking about. It’ll never be health food.

As it happens, peanut butter is one of my favorite foods, and combining it with chocolate makes my heart sing. My Chocolate Peanut Butter frosting is worthy of the most important birthday on your list. It also tastes like something from an old-fashioned ice cream and confectionary shop, so if cake isn’t on your mind, warm it a bit and pour it over some ice cream.

Finally, don’t be afraid of decorating the cake. Just spread half the frosting between the layers and spread half the frosting on top. Don’t fret about getting the sides just right; Leave the sides naked to the breeze. Even cake maven Rose Levy Beranbaum endorses this concept for its relaxing informality.

But don’t forget the candles. Thirty three. Yes. That’s all.

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Here’s the Chocolate Peanut Butter frosting recipe.

And here’s the All Occasion Chocolate Cake recipe.

And here’s more information about the paper Panetone molds. (Available at Sur La Table.)

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Write to me at the email address below with any questions or thoughts you may have. Thanks!

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