The amazing Tanya made what looks like amazing icing this weekend!
This weekend I was craving cake. But it had to be vanilla sponge cake and peanut butter icing. I’ve never made peanut butter icing. As luck would have it, I had a visit from a friend of mine, who is a pastry chef (check out her site which is soon to be updated: http://www.schweetemporium.co.za/) and she gave me a recipe for icing!
As for the cake… I discovered this box cake a few months ago and I am in love. So easy (obviously) and so divine! Just add water, oil and eggs!
So I made this delicious cake (it says to make a 2 layer cake, but I only have one springform tin, so I always just make one cake.)
Then, onto the icing… obviously my friend makes this in bulk, so she halved the recipe for me, and I still had WAY too much – but you can freeze it!! Which I did…
This is the recipe I used, But I may just halve it again when I need more… I had enough for 3 cakes.
- 375g Wooden Spoon White Margarine (it is apparently important to use this brand)
- 900g icing sugar
- 2 eggs
- Vanilla essence
… this is where her regular recipe ends – but as I wanted peanut better icing, she said to just add as much as I wanted until it tasted good. I ended using about
- 1 cup smooth peanut butter.
- With an electric mixer, blend chopped up butter, icing sugar and eggs. Blend, blend, blend for a long time, until light and fluffy and white.
- Leave icing for 15-30 minutes.
- Add peanut butter until you are happy with the taste… blending as you go along.
And that’s it!
Once the cake (or cupcakes!) are cooled, ice as desired! My icing skills are non-existant and this doesn’t look like much – but my tummy loves it!
Eat and enjoy… this really hit the spot! This box cake is light and fluffy and moist and has such a deliciously delicate vanilla taste – I love it!
As for the frozen icing… according to my chef friend, you just microwave it for 10 seconds or so, until it is back to the normal consistency!