Getting back to baking and blogging is something I’ve been wanting to do since the new year.  So, here is how I made my Mother’s two tier birthday cake paired with French Macarons in her favorite flavors.

For this cake I used 3 batches of my pre-made chocolate cake mixes. Once made, it’s good for three months. (dry ingredients) This filled four 9 inch cake pans and four 6 inch cake pans. So here is the recipe for my “chocolate cake mix,” peanut butter icing, peanut butter ganache, and French Macarons. Enjoy!

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Chocolate Cake mix

1 3/4 cups all-purpose flour
1 3/4 cups sugar
1/2 cup cocoa
1/3 cup instant nonfat dry milk, such as Carnation
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt

Wet ingredients added when prepping the cake(s)
Nonstick cooking spray
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon pure vanilla extract

Preheat the oven to 350 degrees. Add dry mix to wet ingredients and mix by hand or with an electric mixer for two minutes. (Following the directions like the back of a box cake mix)  I made 2 whole batches to fill the four graced 9 inch cake pans for the bottom tier. I then place them in the oven for 25-30 minutes; until a clean toothpick tested. While they are baking make a 3rd batch and fill four 6 inch greased cake pans equally. These will bake at the same temperature for 18-22 minutes. Let cool.

After 8 layers are cooled I wrapped in plastic wrap and placed in freezer until ready to trim, ice and stack.

Peanut Butter Frosting
1 cup butter, softened
½ cup creamy peanut butter
1 tsp vanilla
3 cups powdered sugar
1 – 2 tbsp Heavy cream

Peanut Butter Ganache
1 cup peanut butter chips
½ cup heavy cream

Peanut Butter Frosting

Cream butter on medium speed with an electric mixere then add peanut butter and mix until smooth. Next add vanilla and slowly add half of the powdered sugar. Mix until completely combined. Add 1 to 2 tablespoons of cream, and repeat with remaining powdered sugar.

When finished with preparing icing remove layers of cake from freezer. Cut dome tops off to have flat surfaces. Place first layer on desired surface cut side up. (Each tier is supported by specially cut cardboard to help stabilize)  Apply icing. The top 3 layers of the bottom tier should be trimmed side down. I only lightly iced coke once finished to have the “naked” look.  When finished with bottom tier add ganache before stacking top tier.  Repeat top tier.  Then to keep cake together add dowel rods or in my case skewers through to keep together.

Peanut Butter Ganache

Combine peanut butter chips and cream in a small saucepan over medium low heat. Stir continuously until smooth. Let ganache cool.
I usually use a squeeze bottle or a piping bag to make the drips. Chill cake before pouring ganache. it’s easier to get the drips You want when the cake is cold.

For the French Macarons I used my recipe for chocolate Macarons seen here: https://pottsboilingover.com/2017/07/22/the-dark-side-of-macarons/ and filled the chocolate cookies with the peanut butter icing.

After these were chilled for over 24 hours they, along with some Reese Cups, were the finishing decoration making my mother one happy mama. 🙂

(Cake mix recipe adapted from foodnetwork.com, peanut butter icing and ganache adapted from Bethcakes.com)