I was so pumped to make a mustache cake.
First things first, I had to decide what sort of cake to make. Adam’s only directive was chocolate, so I did some searching and found an amazing chocolate cake recipe. It was simple enough and ended up super moist and rich. It was delicious.
The batter was thin, and I filled the wobbly mustache form as full as I could with it sitting on my counter. I realized there was no way this thing would go from counter-top to oven in this form, so I found the flattest cookie sheet I had and slid it on, carefully. Unfortunately, my “flattest” cookie sheet was bowed and rippled, so one end of the mustache was a little thinner than the other, but no one noticed except me.
I used the rest of the batter to fill a 9″ round cake pan to make the less exciting “extra” cake. Mmmmmmm. Extra cake.
I assumed the cake would rise, so of course didn’t fill the mustache pan to the top. I was slightly wrong. The cake rose nicely in the middle but not so much on the edges, resulting in paper-thin mustache tips (which were crispy, chocolatey goodness but a little difficult to frost.)
For frosting, I made a peanut butter cream cheese frosting (below) that I use all the time. (It’s so incredibly delicious, it’s worthy of it’s own post.) I used a toothpick to add hair-like texture because don’t we all love eating things that look like hair? After I took this photo, I actually also added some black gel frosting striations that made it even more lifelike. Gross.
Adam cracked up when I served it, so I assume it was a hit. I can’t wait to try a mustache meatloaf or maybe a Jell-O creation? The possibilities are endless when you own a mustache baking mold.
- 1 8oz package of cream cheese
- 1 c. creamy peanut butter
- 1 tsp vanilla
- 2-3 tbsps of milk or cream
- 3-4 c. powdered sugar
- Mix the peanut butter, cream cheese and vanilla with an electric mixer until it's creamy and smooth.
- Add a cup of powdered sugar and a tbsp of milk and blend well, adding another as soon as the previous is thoroughly mixed, until you reach desired consistency.
- Frost your cake or cupcakes, taking care not to eat it all with a spoon before you serve it.