another one? This weeks cake....

tired of these yet? LOL I am managing about one a week here lately. so I'll quit posting them before long

This was for a kid who LOVES reeces peanut butter cups.

Its a peanut butter cake, with chocolate filling and frosting- covered in Fondant, the word REeces and the 'cup' under it are also fondant. all writing and such is in buttercream

I changed the ' 2 peanut butter cups' to his name and age. I change the 'NET WT 2.56 OZ' to today 'BTH DT 5.2 MAY'

You done good again...peanut butter cake? Spill the recipe??

easy as pie. or cake. LOL

trying to do this from memory, so bare with me..

wet ingrediants:
1/2 cup butter
1 1/4 cups sugar
**** go ahead and cream these in the mixer.

Get 1/2 cup of peanut butter chips, melt them till they are gooey. DONT burn them. just a few seconds at a time in the microwave.

1 teaspoon vanilla (actually, I use whiskey, it helps with the flavor...)

Add these to the creamed butter.

Add in 2 eggs.

**** dry ingrediants*** mix all in one bowl.
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups milk

------- mix these into the wet ingrediants slowly---------

it will fit in 2 greased 9inch pans bake for 30-35 minutes at 350. or I double it for my big 1/2 sheet pan.

NOW you can put chocolate frosting on it. BUT, I usually make it even MORE peanut buttery, (and should have filled it with this, and covered it with chocolate) with this frosting

1 cup peanut butter chips, (melted)
1 package 8 oz cream cheese
1 teaspoon whiskey
1/8 teaspoon salt
3 cups confectioners sugar
2-3 tablespoons milk

Beat chips, cheese, vanilla and salt till fluffy
add sugar and teeny bits of milk till its spreadable

go around the outside with broken peices of hershychocolate bars... OMFG!! LOL

Wow! I know a few kids who would love to have that cake. Amazing job, Chelle!

I use whiskey instead of vanilla too, either Crown Royal or jack daniels......either works well. have some vanilla beans though...may have to try them.

Thanks Karen

Erin, I much prefer it when baking!

Wow! That is great! You did a wonderful job!

Don't stop posting them, you're doing great!

No, never get tired of these! It turned out wonderful. Do you ever doubt yourself, Chelle, when someone asks for a certain cake? You're so confident!

Oh - The recipes sound great, too!

Thanks Lori, Dawn and Rebecca

and everyone seemed to love the cake. (the taste of it )

Lori, yes- from the get go- LOL I have a great 'vision' but I am always scared I cant execute it.

then there are the issues that happen at the last minute--just like this one. it turned out SOOOO CRappy- because my fondant ripped on the side where it slopes from the cake to the board (and it wasnt against cake, it was just suspended) I coudlnt fix the hole no matter what- From LOOKING AT the cake, you couldnt see the fix that bad when I finished it- I thought. BUT from looking at the pictures, its glaringly obvious. that embarresses me... badly. I ended up having to take a peice of fondant and lapping it over what was there... I just wasnt thinking- I should have cutout what was broke and made a peice to fix it.. Ijust wasnt thinking... and in HER pictures, its worse than in mine- and she is advertising it all over facebook for me.. People are asking for my number....

Even looking for what you're describing I can't see it Chelle, but we're always hyper-critical of our own mistakes. It's like at quilt group yesterday. Pat asked what I thought she should do about an unfortunate mistake near the edge of her quilt. I told her to trim 1/2" off so she could get on with her life. She is such a perfectionist that it would have been impossible for her to forget it or forgive herself. I knew that's what she needed to hear, and had I said anything else she would have trimmed it off anyhow.

I know what you mean chelle, most of the time people don't even have an idea of the boo boos that we make, but they stand right out to us because we know where they are. My fire hat cake had a rip in the fondant in the back part of the helmet, It drove me nuts because I knew it was there but no one else seemed to notice it


I think I may just steal your Reese cup idea for Wynonnas b-day coming up in July,if you don't mind, (I will give you credit) I just think it's the coolest thing...I just need to have you talk me through the paper tracing technique to get the logo just right..

LOL Lori, oh I know- we do see imprefections more than others...

this is right under the R in Reece's. and it goes from one side to the other. I just laid a peice over it. I thought I had it smoothed in- and it did look like it was fixed-

Kelly, go ahead- and no credit needed what I REALLY wanted to do was the cake, then make a two layer 8 inch round and deocrate it, setting it kinda 'on top' of the edge of the wrapper, to make it look like a peanut butter cup with a bite taken out. I just had NO time.

Of course it would have needed to be filled with the peanut butter frosting, instead of chocolate frosting, and then had chocolate on top.

The reece's logo was enlarged at (I think) 200% then that was enlarged again at 205%.

THen I took and cut it out perfectly, laid it on the rolled yellow fondant and cut it with an exacto knife. Then I laid the fondant on the cake.

NEXT Time, I will be cutting the yellow fondant with the pattern, then laying the pattern ON the orange and cutting out that too. along with a little more for the brown to go around it. So its flush.

THe brown cup at the bottom was enlarged the same way, and then cut with brown fondant. all the writing was free hand. unfortunatly- I dont have the stencil things to write that small. and mine are all cursive... I will be buying differnt fonts and sizes of those as money allows. because I cant write to save my life with icing..

OH and I did cut the edges of the cake, where the wrapper came off to go to the board. I cut them at an angle, not quite to the bottom of the top layer of cake- just kind of a beviled edge, so it wasnt quite such a sever drop from a tall 90* angle on the cake down to the board.

and your right, I cant see a rip- I think I finally see where you are talking about- I thought it was a play with the lights on the shiney fondant. you covered it up well if thats the case. Mine couldnt be patched like that, as it was just fondant stretched across air. nothing to 'push' on.


OH and I found that using 'foam core' board (I found it in the school supplies by the poster board) is MUCH better for the cakes stability. seriously. I was using 4-5 cake boards. ONE foam core board was all I used for this cake. so in the end it was MUCH cheaper. (they are like 2.76 or so each, 5 boards are 4.98 at my walmart sometimes over 5.00 just depending on whats 'rolled back' that week)

OH and a #3 tip for the brown outline (which I let crust and then smooshed down), #2 for the yellow writing, and a #1010 (which might or might not be a #1 ) for the brown writing.

and honestly I reccomend making the peanut butter cake, and filling it with the frosting between the layers. THEN putting a generous amount of chocolate frosting on top and the sides. I used the reicpe on the side of the Hersheys can. I made 2 batches and it really wasnt enough, of course, I filled with it too, so you might want to at least double it. This stuff crusts REALLY well, so you need to ice right before your fondant goes on.

you never cease to amaze me chelle,don't stop posting them,let us all drool over them lol

Love it!

Awww Thank you Athena!! and Thank you tara!!

OMG!! honestly- this right here blew my mind... . Y'all always make me feel sooo good, and sometimes make me cry too, but y'all are my friends. LOL and the comments my friends make on facebook always make me feel soo good, but again, people who like me, or even love me. I know that y'all wouldnt lie to me, but you DO know how much work went into it. and you know how much they mean to me. your not a stranger that is just looking through pictures on the net and see one that you like enough to comment on. (I see lots of pics I like, but dont always comment-) anyway- had to clarify that y'all comments mean the same to me actually more. so dont get the impression they dont. But I had to share.. does that make sense?? is it rude?

***Rebekah Justice cutest cake ever!
*** Jasmine Randle that cake is pretty cool, never seen one before, did it taste like reesus
*** Kristi Dyer yes, it did. It was peanut butter cake with chocolate frosting.
**** Renee Shanks ok..so who is talented enough to make a cake that awesome..Love it! Hope it was as good as it looks!
***** Kristi Dyer Michelle Byerly...her number is under the pic...she is amazing


and keepyour fingers crossed, I think I might have a cake order... for a 40 ppl cake!! luau theme... nothing definate, but she is emailing me...

I think it's sweet and also deserved. It's a lot of work making those cakes..and your creativity is amazing chelle!

for a luau...maybe a tiki cake..lol sounds like fun..you could come up with a million and one ideas for that..

OH YEAH TIKI AND FLOWERS SOUNDS AMAZING

ROFLMAO! WTF IS a tiki?? is that the easter island thingy?? a tiki God??

I have a list of things I was thinking about running byher, letting her pick from them, seeing what all I could incorporate...

surfboards
flipflops
sand (for sure)
either brown 'grass' around the outside base, OR pirouettes, they almost look like cane poles,
maybe a volcano in back
maybe a pool on there, with floats in it, a towell and some flip flops
leis
palm trees
umbrellas

remember, I try to make it 100% edible. and I did have issues with my pine trees falling down in hoovers cake. they tore through...

its for a 13 year old girl. so I fiqure lOTS of flowers,

BR says that alot of that is just summer stuff, and not luau specific, which depending on how authentic they are, I wouldnt be matching their theme. So I am trying to research real luau's now. I need to find someone from HAwaii. LOL

TIKI IS THE TIKI GOD,THEY ARE IN ALL Luaus,i see them in pictures and movies,i've never been to a real luau