I received a silicone mustache baking pan for Christmas, courtesy of a colleague – and what better reason to use it than Adam’s birthday January 3rd.

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.