It’s Peanut Butter Jelly Cake Time!
My father-in-law was a long-time PB&J fan. Every year he’d volunteer to help host events for kids, and every year the committee would turn down his plea to serve peanut butter and jelly sandwiches, in fear someone allergic to peanut butter would mistakenly bite into one. So, when he passed and we celebrated his life, making a giant peanut butter & jelly sandwich just made sense.
For this special “sandwich” cake I used the Cakewich silicone baking pan. It creates a perfect “two slices of bread”. I followed the recipe included with the pan—a variation of a pound cake—to a T.
The first go-round produced a great texture and taste. I did, however, have difficulty removing the cake itself from the pan. On the second run I opted to grease and flour the sides as well (the recipe called to only grease and flour the bottom) and, once cooled, the cake came out easily and intact.
While ducking so the cake was at eye, level I removed the top and bottom “heels” of the cake, then sliced it in two, horizontally.
I also followed the recipe for the peanut butter frosting (though, if you don’t have a sweet tooth, you might want to cut down a bit on the sugar). Regular grape jelly was used to complete the filling.
The end result was fantastic. Everyone oohed and aahed, and quite honestly, this was the first cake I’ve presented that looked, well, presentable. I’m pretty good at making things taste good, but I’m horrible at decorating desserts. Seriously, horrible.
As for the heels of the cake? They never made it out of the house. They were delicious with the next day’s morning coffee.