Elvis and Clandestine Cake Club

I’ve always liked the idea of clubs. Making a social event out of doing the things you love, with other people who also love doing the same thing. What could be better than that? I’ll tell you what. Baking cake, then drinking tea and eating cake with other people who love tea and cake! Win-win or what?

We were very excited when Birmingham Clandestine Cake Club joined us at Blue Door Bakery HQ for for their September meeting. They meet every 6 weeks or so, in a surprise secret location and enjoy cakes that they’ve each baked on a shared theme. You can join them, meet lovely people and eat great cake! There are Clandestine Cake Clubs all around the country, you can read more about them and find your local group (or start one!) here: http://clandestinecakeclub.co.uk/

 

Clandestine Cake Club Birmingham

 

The theme for this meeting was “Inspired by…” you can see the cakes (and me demonstrating, eeek!) and read the very sweet (boom boom) things that Sandra the organiser of Birmingham CCC wrote about us here:

http://clandestinecakeclub.co.uk/2012/09/09/ccc-birmingham-inspired-by/

We made a cake inspired by Elvis’s favourite sandwich, peanut butter and banana. You can see some photos of me demonstrating how to split and finish a layer cake on the link above. So, without further ado, I present you with…

 

The Elvis Cake

(adapted from an original recipe here.)

Elvis Peanut Butter and Banana Layer Cake

Ingredients…

250g Unsalted Butter (at room temperature)
200g Light Brown Muscovado sugar
475g Caster Sugar
5 Eggs
550g Mashed over ripe bananas (for me, this was about 8 small bananas, but obviously it depends on the size of them.)
3 teaspoons of Vanilla Extract
400g Plain Flour
160g Self Raising Flour
2.5 teaspoons of Baking Powder
2 teaspoons of Bicarbonate of Soda
1/2 teaspoon of Salt
350ml Buttermilk (I used whole milk with 1 tablespoon of lemon juice, left to stand for 5 minutes as I didn’t have any buttermilk)

 

For the buttercream:
250g Unsalted Butter (at room temperature)
500g Icing Sugar
250g Smooth Peanut Butter

 

Method:

Cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each one.  Beat in the mashed bananas and vanilla.  Mix the flour, baking powder, bicarbonate of soda, and salt in another bowl; add to the creamed mixture alternating with buttermilk, gentle folding in after each addition.

Split the mixture between 4 greased and lined (with baking parchment) 8″ round tins. (If you don’t have 4 tins, you could bake 2 and then another 2.)

Bake for 25 – 35 minutes in an oven pre-heated to 160C.

Meanwhile, make your buttercream by beating your butter in a mixer for 5 minutes. Gradually add your icing sugar, beating well. Mix in the peanut butter, then add a few tablespoons of boiling water to get the icing to a smooth, light consistency.

When the cakes are cooked and cooled, trim them with a cake leveller, sandwich them with the buttercream and cover and smooth the sides.

I topped the cake with swirls and some banana chips and peanuts.

Bye, bye Elvis..

 

Elvis Peanut Butter Banana Cake

 

Do you think I did Elvis proud?! Are you a member of a cake club? Would you like to be?!

Sarah x

 

 

 

Comments

comments

6 Responses to Elvis and Clandestine Cake Club

  1. saw this last night and decided it would be my project for this afternoon… might add some chocolate though – the oh loves chocolate lol x

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