Peanut Butter and Jelly Sandwich Cake and Popcorn Cupcakes

The other day while scrolling through Facebook, my friend Shannon Olson posted a picture of a cake she had just made. Shannon is famous for her creations. As the writer of Vintage North Dakota Kitchen on Areavoices (vintagenorthdakotakitchen.areavoices.com) she never ceases to amaze with her creative turn on some standard dishes.

But even this one astounded me with it’s creativity and authenticity. It’s her peanut butter and jelly sandwich cake. Looking at the picture I could have sworn it was a sandwich. So I insisted she prove to me that it was actually a cake. She invited LaurelLee Loftsgard and I out to her vintage kitchen and showed up not only the adorable PB and J cake, but also fun popcorn cupcakes, perfect for an Oscar night party. Best of all, both are super easy and achievable even for us non-experts. Enjoy!

Peanut Butter and Jelly Sandwich Cake

White cake mix (and ingredients it requires: oil, eggs, water)

½ cup creamy peanut butter

½ cup softened butter

3-4 TBSP milk

Powdered Sugar

Jelly (any kind)

Prepare a white cake mix according to package directions (of course you can always make a homemade cake, but who has time?)

Bake in an 8X8 or 9X9 pan lined and buttered with parchment paper. You will have cake left over.

Remove from pan, cool completely.
When cool, slice the cake in half horizontally. Flip the top half over. You’ll notice it looks like a slice of bread.

Mix together peanut butter, butter, milk and just enough powdered sugar to achieve the desired consistency. Spread that mixture on the bottom layer of your cake. Be messy. Let it slide off the sides so it looks like a real sandwich. Spread desired amount of jelly on top of peanut butter. Place the remaining half of cake on top of the filling so the bread-looking side is up. Cut diagonally into two triangles. Serve.

“Buttered Popcorn” Cupcakes

1 batch baked cupcakes

1 bag mini marshmallows

yellow food coloring

1 cup butter, softened

4 c powdered sugar (adjust to consistency needed)

1/4 c milk

2 tsp vanilla extract

Cream butter, add 4 c powdered sugar, milk and extract. Add remaining sugar until smooth spreadable consistency.

Tear mini marshmallows in half and stick back together making them look like popcorn kernals. Frost cupcakes and top with marshmallows, dilute yellow food coloring with water and paint on for butter look. If you want to get really creative you can dab black food coloring to represent some darker kernals.

Cut striped red and white paper and create popcorn bags to wrap around the cupcakes.

Next week, Shannon shows us just how easy it is to make your own fondant.

For more recipes and vintage decorating ideas check out Shannon’s blog at vintagenorthdakotakitchen.areavoices.com

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