Double layer 6-inch cake:
• 2 1/3 Cups All-Purpose Flour
• 2 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1/2 Cup Oil
• 1/2 Cup Yogood Crunchy Peanut Butter
• 3/4 Cup Sugar
• 3 Eggs
• 1 Tsp Vanilla Extract
• 1 Cup Buttermilk (1 Tbs of vinegar or lemon mix with a cup of milk and sit for 5 minutes)
• 150gm of Unsalted Butter
• 1 Cup of Yogood Crunchy Peanut Butter
• 150 gm of Salted Butter
• 1/2 Tbsp Vanilla Extract
• 1 Cup of Icing Sugar
• 1/3 Cup of Cream or Milk
• 125ml heavy cream
• 1 Cup of Dark Chocolate Chips
• 2 Spoon of salted butter
• 1 unit of Cake Support Structure Frame Anti-Gravity Stand
Preheat oven to 170°C and grease and flour the cake pans.
Mix dry ingredients in a medium bowl and set aside.
Whisk oil, sugar and Yogood Crunchy Peanut Butter in a large bowl until smooth.
Beat in eggs one at a time and add in vanilla extracts.
Pour half dry ingredient mix into the peanut butter mixture, then add in buttermilk and another half dry ingredient, fold gently until smooth.
Divide batter equally into cake pans, spread evenly and bake for 30 minutes.
For frosting, whisk Yogood Crunchy Peanut Butter until light and fluffy. Then, add in vanilla and icing sugar, mix slowing with cream or milk until frosting.
For Ganache, heat cream in medium high to boiling. Pour the cream into the chocolate chips bowl and rest for 3 minutes. Mix well and add in butter for glossy finish.
Punch a small hole in the middle of cake and place the support structure, then apply frosting and refrigerate for 30 minutes.
Then, place empty Yogood Peanut Butter container on top of the stand, use fondant to cover the stand structure and decorate with peanut and frosting for the real effect.