|Reese's Peanut Butter Cup Cake|
The cakes were filled and frosted with Joanne Chang's Fluffy Chocolate Ganache Frosting (from the Yellow Birthday Cake recipe) from the book Flour: Spectacular Recipes from Boston's Flour Bakery & Cafe. This recipe combined an American buttercream (butter & icing sugar) with ganache (chocolate & whipping cream) and had the best qualities of each: the light, fluffy texture of the buttercream and the intense chocolate flavour of the ganache. I didn't need any for decorating so again made one-and-a-half times the recipe in the book.
The final touch, the "glue" for the Reese's chocolates, was peanut butter Italian meringue buttercream made from equal weights (200g) of vanilla buttercream (Mousseline Buttercream from The Cake Bible by Rose Levy Beranbaum) and regular smooth peanut butter, which made approx 360ml/1 1/2 cups.
It was a bit of work, quite manageable spread out over a few days, but well worth the effort.....it was delicious! Birthday boy - and everyone else who had some - raved about it.