How To make Peanut Butter and Jelly Cake
2 1/2 c Flour, all-purpose 1/3 c Peanut butter
2/3 c Sugar 1 1/4 c Milk
4 ts Baking powder 3 Eggs
1/2 ts Salt 1 ts Vanilla extract
1 c Sugar, brown 1/4 c Peanut butter (layer)
1/3 c Shortening 1/2 c Jelly, red (layer)
FLUFFY FROSTING:
3/4 c Sugar 1/4 ts Salt
1/4 c Corn syrup, light 1/4 ts Cream of tartar
2 tb Water 1 ts Vanilla extract
2 Egg whites
Sift together into mixing bowl flour, sugar, baking powder, and salt. Add brown sugar, shortening, peanut butter and milk. Beat 1 1/2 minutes. (With electric mixer, blend at lowest speed, then beat at a low speed. Or beat 225 strokes with a spoon.) Add eggs and vanilla. Beat 1 1/2 minutes. Turn
into two 9-inch round layer pans, well greased and lightly floured on the bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back when touched lightly in center. Cool. Place one layer, top-side down, on serving plate. Spread with peanut butter then with jelly. Top with second layer; frost. FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water, egg whites, salt and cream of tartar. cook over rapidly boiling water, beating with electric mixer or rotary beater until mixture stands in peaks. Remove from heat. Add vanilla; beat unitl frosting holds deep swirls. -----
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PEANUT BUTTER AND JELLY CAKE | Tom Burns
Let's bake a Peanut Butter and Jelly Cake! (You can find the recipe below). Be sure to Let me know what you think and remember to like the video :D
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Peanut Butter and Jelly Cake Recipe:
For the cake:
200g unsalted butter
3 tablespoons peanut butter (smooth)
4 large eggs
200g caster sugar
150g natural yogurt
200g self-raising flour
For the icing I used:
two tubs of pre mixed icing
four table spoons of peanut butter
(If your icing is too thick add a few teaspoons of water)
:)
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How To Make a PEANUT BUTTER and JELLY CAKE | Baking with Ryan
Here's my take on the peanut butter and jelly sandwich! This is one of my all time favorite cakes, and I know you'll love it!
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Ingredients You'll Need:
4 Vanilla Cakes
Raspberry Buttercream
Peanut Butter Buttercream
Vanilla Buttercream
French Macarons
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Cake by Courtney: Peanut Butter and Jelly Cake
How to decorate my Peanut Butter and Jelly Cake
Peanut Butter & Jelly Cake
Move over lunchbox sandwich, PB&J just got a sweet makeover. Fluffy peanut butter cake swirled with strawberry jam and topped with swirls of salted peanut butter buttercream and even more fresh California Strawberries. The brightness of sweet strawberries pops against the roasted nuttiness of a peanut butter cake. Full recipe by Snixy Kitchen for California strawberries. FULL RECIPE:
Peanut Butter and Jelly (From Scratch)
Consider this an R-rated PB&J. Homemade creamy peanut butter, jam, and butter, layered onto fresh baked, soft sandwich bread. Click: to get 35% OFF your first Beam order plus 20% off and FREE shipping for life when you subscribe. Must use code: BRIANL. You’ll also get a Beam mug and frother. Offer is available for new AND existing customers.
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BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
--RECIPE--
SANDWICH BREAD
▪130g or 1/2c warm water (86F/30C)
▪5g or 2tsp instant yeast
▪1 egg
▪45g or 3 1/4Tbsp melted butter (not hot)
▪45g or 3 2/3Tbsp granulated sugar
▪100g (about 1/2-2/3 of 1 potato) roasted and riced russet potatoes (peel, wrap in foil and roast at 400F/205C for 1 hour)
▪430g or 3 1/2c AP flour
▪10g or 1 3/4tsp kosher salt
Using dough hook attachment, mix on medium for 4 mins. Increase speed to high and mix for a additional 7-8min. Dough should be clearing the bowl and pass the tug test when done. Round dough into a taught ball (see video @1:45). Cover bowl & ferment at room temp for 2 hours.
Prep 1.5lb loaf pan with oil or pan spray. Flip dough onto lightly floured surface and press to degas. Shape as shown in video @6:52 and place into pan, seam side down. Mist with water, cover with towel, & proof at room temp for 60-90min.
Mist loaf well with water then score top. Load into preheated 400F/205C oven, spritz oven well with 12-15 spritzes of water, & bake for 30min.
--
RASPBERRY JAM (makes about 2 pints)
▪500g or 4c fresh raspberries
▪75g or 1/3c lemon juice
▪75g or 1/3c white distilled vinegar
▪700g or 3.5c granulated sugar 2
▪60g or 1/3c + 2Tbsp regular fruit pectin
Add all ingredients except pectin to a heavy bottomed pot over high heat. When simmering, stir to combine. Cook until tender for about 10min. Reduce heat to med/med-high when mixture begins to foam, stirring occasionally. Strain seeds out of ⅓-½ of the mixture, making sure to force all juice and pulp back into the mix. Discard strained seeds. Return pot to high heat and bring to a boil then whisk in fruit pectin and continue boiling and reducing until temp reaches 220F/105C. Ladle into jars with lids and cool to room temp then refrigerate for 12 hours to set.
--
PEANUT BUTTER
▪500g or 3.5c spanish or runner peanuts (I’m using spanish)
Spread peanuts onto sheet tray and roast at 300F/150C for 40-50min. Add to food processor and process for 10-12mins or until smooth and creamy.
--
WHIPPED SALTED BUTTER
▪450g/1lb room temp butter
▪3-4g/Pinch kosher salt
Mix with whisk attachment on high for 3-5min until fluffy and lightened in color.
--
TO BUILD:
Cut thick slices of bread. Spread 2 large spoons of peanut butter on 1 slice. Top with sprinkle of flaky salt. On the other slice of bread, spread 2 spoons of butter. Squeeze jam on top of peanut butter (rather than spreading) to maintain layers of each ingredient.
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CHAPTERS:
0:00 Intro
0:24 Sandwich bread
1:58 Making the jam
4:18 Snoozing easy with Beam (ad)
5:26 Finishing the jam
6:32 Shaping and proofing the bread
7:36 Peanut butter
10:08 Scoring and baking the bread
11:02 Whipped butter
11:38 Building the perfect PBJ
13:21 Let’s eat this thing
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Peanut butter jelly cake | Simple Dessert Recipes | Kidspot
The classic combination of peanut butter, strawberry jam, strawberries and peanuts top this layered cake that brings back memories of childhood flavours. The base layer is made of peanut butter cake and is topped with a layer of crisp meringue. We topped with a layer of whipped cream, but you could also use chocolate mousse or thick vanilla custard.
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