That cake came out absolutely delish...I made it for a co-workers bday as I could not be trusted to keep it at the house....I ate half of the peanut butter mousse as it was.... I made cream cheese peanut butter frosting and I decorated a bit less than your masterpiece...but OMG.... when my coworker cut us a slice...we all died and went to heaven.... pure bliss... thank you for sharing this awesome delicious recipe!!!😋😍😍😍
You are an excellent teacher! I was a home ec. teacher and I really tried to explain why I was doing the steps in a certain order, or why I was adding certain ingredients for a certain food science reaction, and you do that Beautifully! When we know the “why” the “how” becomes easier to learn....so, well done!
You are so sweet! thank you so much. My goal has always been to help others feel comfortable creating in the kitchen - and knowing the "why" is such a big party of that! I loved home ec when I was growing up!
Thank you Ashlee! I made this cake 3x in the last three weeks. One was an encore because my co-workers LOVED it so much. I didn't put all of the candies on top and it is still the best recipe EVER! Despite how 'sweet' it looks, my coworkers said it is NOT too sweet and had a perfect light-salty taste??? My mother-in-law thought I bought it from a bakery. It is actually pretty easy to do too! I've never gotten rave reviews on a cake like this before!!! Just wanted to say thank you!
I appreciate how you explain everything you're doing and WHY. All the tips--especially the advice regarding high altitude--are super helpful. Thank you!
This cake looks wonderful! I understand the process and was really happy to learn about using acetate! One question though. Did the candies and cookies "stick" easily to the cake, or did you add a touch of frosting to pieces as needed? Thanks very much.
I made this today, this is a great cake. Make sure to follow written recipe. I can see how it could go wrong. Lots of steps. Not too sweet, it has a lot of depth. This one is hard to beat. Absolutely delicious. I will compare this to the other peanut butter cake recipe on RU-vid I wanted to try and update to see which one is the winner.
Well...I've watched this several times. I feel completely inept. But I'm trying it this week!!!!! You make it look soooooo gorgeous...I just have to try! Great video, thumbs up!
Wow!i just found out this video tutorials i am a beginner but this is very helpful explains everything details for details!thank u chef new subscribers here much love ❤️from japan
Thanks for creating & sharing this, Ashlee Marie 🍰 I’m going to try frosting a 2-layer chocolate cake with the peanut butter mousse, it seems fluffy enough . . .
It's a bosch universal mixer - Their website is here bit.ly/Ilovemybosch or you can find it on amazon too amzn.to/210Eyra I have a full review here ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
I love your mixer and want/need one. Can you tell what brand and where I might get one… please?!?! I am in process of making trial run Triple PB cake for a July 4th celebration
Ashlee(or anyone) when making the cake, mousse and frosting, should i make one before the other, like does the mousse need to chill or set, or can i make them in the order you did here in the video?
I would love to make that; however, I am gluten intolerant. I have gluten free flour, almond flour, coconut flour, almond flour...what would be the best way to go? And do I need to add a levening ingredient to make it rise better, or come out less dense? Thanks so much. If you have the answer, I would greatly appreciate it.
Fantastic video! The cake is gorgeous. I appreciate the thorough explanations and tips. I am definitely going to try this and will watch more of your videos! I'd like to ask though, what the "little squeegee' you use for the drip is really called? Or what brand? It certainly would make for easier drip application.
Hey there, Ashlee. Thanks for this recipe! I notice that the recipe in the description box and the recipe on your blog don't match up. Just wanted to bring it to your attention! Thanks again!
Love this!! What brand of chocolate do you use for your ganache, you say high quality, no chocolate chips, which is where I went wrong I think, but what brand should I try?
Hi Ashlee! Thanks for the vid... looks delicious! Question: Can the mousse be made and chilled a day in advance to speed up the chilling/assembly process (I read you had to let it set in the acetate for 4 hours before continuing on to frosting, etc.) Or... if it did chill overnight... would it make it to hard to layer it in?
Chilling it overnight would make it harder to layer, you could make it the day before then let it sit out until it was room temperature again but that wouldn't make things much faster. If you are really in a rush I would just deal with the inconvenience of trying to spread the cold mousse
Chilling it overnight would make it harder to layer, you could make it the day before then let it sit out until it was room temperature again but that wouldn't make things much faster. If you are really in a rush I would just deal with the inconvenience of trying to spread the cold mousse
@@Ashleemariecakes thank you so much for getting back to me so quickly! ok... so I think the best thing to do is just to make it early in the morning so it has sufficient time to chill, so I can just continue on in the afternoon with the frosting/decorating process. One other question regarding cakes with mousse as a filling; I've never made a cake with mousse layered in it. I Do like to eat my cakes at room temperature. Obviously, I'll have it stored in the frigerator, but is there a window of time I can have the cake out? Like is it ok for it to be out for about 90 minutes to 2 hours so I can bring the cake to room temperature (and the mousse filling will still be ok?) As long as I just return it to the fridge after it's been out for a couple hours?
I would love to see a chocolate roulade or swiss roll cake with some sort of fudge glaze on it. My husband loves the little debbies swiss cake rolls and I want to try and recreate them for him! Thanks :-)
I really like your videos. But can you tell me the name of your mixer. I need something like that for when I make cake. PLZ thank you. P.S. I am a peanut butter lover . That cake is beautiful.
Thank you so much!! It's a bosch universal mixer - Their website is here bit.ly/Ilovemybosch or you can find it on amazon too amzn.to/210Eyra I have a full review here ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
yes - that's the only negative to the mousse filling - I prefer not to refrigerate cakes since it dries them out but ye when you have mousse you have to
Brown sugar gives the cake a richer flavor and helps it retain moisture in order to give it the moist texture I love in cake. You could use only white sugar but it will not turn out nearly as well and I highly suggest getting brown sugar
Just wanted to ask for some clarification... Is it 2 Tablespoons of vanilla for the cake ??? It seems like a lot for cake so just wanted to make sure... Please let me/us know :)
Hmmm so peanut butter cake does exist. Lol. What is the purpose of adding cream cheese to the mousse? Does it make it more velvety or is it to thicken it or, perhaps, both? 🤔
It's a bosch universal mixer - Their website is here bit.ly/Ilovemybosch or you can find it on amazon too amzn.to/210Eyra I have a full review here ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
Ashlee please help I am wondering about the recipe. For normal altitudes. In the video you say "1 teaspoon of baking soda" but your normal altitude it says 1 Tbsp. Can you please clarify your recipe please ??? 😕 From what i understand" Tbsp" is 3 teaspoons, the "tsp" is 1 teaspoon.
It is one Tbsp baking soda and 1 tsp baking powder, I am sorry I just got mixed up while explaining. Yes you are correct there are three teaspoons in a tablespoon.
In your video you said 1 tsp of baking soda but in your written recipe you have 1 TBSP. which is it? and your saying typically baking soda AND baking powder are not needed unless......But in your video you don't use powder but in the written recipe its there so I am confused
Recipe says 1 TLB baking soda?? This should be 1 tsp I suspect... Also says two TLB of vanilla. Never heard of putting so much vanilla in a cake. I suspect this should be 2 tsp. Correct?
I have to say I am EXTREMELY un happy with this recipe !! I tried to reach out and ask for guidance but got no response to any of the messages (comments) . This cake was extremely dry. I would have much rather been able to clarify the recipe, especially b/c all the adjustments so I am just sad that the cake was so dry and crumbs galore !! Looked nothing like hers. I followed the exact recipe and room temp everything. Just thought I should leave my comments/results.
I made the cake and it came out SUPER moist OMG!!! so good!!!... HOWEVER! I have reached out to get this recipe simplified for just one layer and she has not responded...
@@tonyapool1117 I am happy it worked out for you. I feel like all the "adjustmenting" she does causes problems in the way they get written on here. I say that b/c it is so hard to focus on the recipe b/c there is another amount right next to it. I just dont think the anounts she has on the regular recipe make sense. Like tsp vs Tbs its just hard to know if she means 1 tsp or 3 tsp OR 1 Tbs b/c of how she entered it. I was so sad when I followed this recipe and it turned out so dry... It was for my daughters bday 😕 I just wish she would have responded, even now.. Months later. Nothing.. 🤦 Smh
I am so sorry for my late responses and that your cake did not turn out! My New Years resolution is to catch up and stay on top of comments so hopefully this will not be a problem in the future!
In the video you say to use 1 tsp baking soda, but in the list of ingredients it says 1 tbsp. There’s a big difference between the 2 and I just used 1tbsp and the cakes are in the oven. I’m thinking the 1tbsp was a mistake because I’ve never used that much in a cake before. Now I’m worried about the other measurements of other ingredients. Like the 2 tbsp of vanilla. In the video you only use 1tbsp. Now I’m wondering how this cake is going turn out! I’m not a pro but these 2 things just don’t sound right to me. I’m hoping I won’t have to start all over and have wasted everything I’ve used so far. We rely on you to give us corresponding measurements in videos and list of ingredients below videos. Did anyone else notice this 2 things?
Yes several other people have noticed these discrepancies and I apologize for my mistakes! Please follow the ingredient list not the spoken instructions, I hope your cake turned out well!
You're at high altitude! Hallelujah! Ummm... How high are you? I'm at a little over 5,000 ft. You must be much higher because that didn't turn out at all!
I am actually closer to 4,200 ft. I am not sure what went wrong, but you are on the lower end of high altitude so you could also try the low altitude ingredients
Noooo do not cut it down! That’s the best part! You explain stuff so well! I do need to know if it’s salted or unsalted butter in the cake better though
It's a bosch universal mixer - Their website is here bit.ly/Ilovemybosch or you can find it on amazon too amzn.to/210Eyra I have a full review here ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
