I’ve been out of school for a nearly a decade now, but I can feel summer ending around me. Funny enough, the only student in our house is actually ending school as everyone else starts this season. After nearly three years, my husband is about to pick up another BA and head back into the workforce. Instead of back to school, he will be going back to work. In fact, today is his first day as a game programmer at one of the city’s top video game production studios!
While his part-time student status was perfect for this first half-year of parenthood and we will certainly miss him, I AM SO PROUD OF HIM!! Seriously though, not only am I so proud that he landed this awesome job, but I am proud of his bravery for quitting a career he did not love, committing to going back to school at age 29, and going after his dream. And now he will be making video games for a living! How cool is that?!?! Go Brett!
I designed this cake in the spirit of “Back to School” season. And what more appropriate for heading back to class than a Peanut Butter and Jelly Cake? As an adult, I’ve tried to refine this nostalgic treat with toasted whole grain braid, natural almond butter, and small-batch jam, but there is really nothing quite like the original. It’s funny, Brett brought home to most basic loaf of sliced white bread the other day to give to Baby Huff and I snuck a piece or two. I must admit, it was really good! lol. I guess you can’t beat the classic kind of PB&J with squishy white bread. creamy peanut butter and sweet, gloppy jelly that oozes with every bite after all…
So instead of trying to re-invent a tried-and-true classic using my artisan or rustic bread, I decided to turn those signature flavors into a cake! Rather than peanut butter frosting made from a more classic, American-style buttercream (the powdered sugar and butter kind), I incorporated peanut butter into a brown sugar meringue-based buttercream. You guys – it is soooo good! It takes just like honey roasted peanuts. I also packed more peanut butter into the cake batter itself and paired it all with classic, seedless strawberry jam. Doesn’t it look so pretty and glass-like spread on top of the cake? Garnish with extra peanut, because who doesn’t love a little crunch.
Head on over to The Cake Blog to get the recipe.