GIANT Jif Peanut Butter Jar... Made Of CAKE! _ How To Cake It with Yolanda Gampp

The Art of Procrastination: A Cake Maker's Journey

As I sat at my kitchen table, staring at the label on my jar of peanut butter, I knew I had to make it look perfect. But first, I needed to procrastinate. I began by rolling out some red gum paste and strategically placing the brand name "Peanut Butter" onto it. The process was tedious, but I knew it would be worth it in the end. After all, a good peanut butter jar is hard to find.

I carefully printed a template of the label, which included the word "GIF" - a nod to the protein badge that reads "7 grams of protein." This was going to be no easy feat. I needed to cut out the various parts of the label, including the letters and the little ums (which I affectionately referred to as "the dance move"). It was like working on a character's face for a cake - I had to precision-cut each piece and add details such as shadows and writing.

I spent hours perfecting the label, adding food coloring markers to bring it to life. The badge was particularly tricky, with its intricate design and "shadow" effect. But I persevered, knowing that every detail mattered. And when I finally finished, I couldn't help but feel a sense of pride.

But the real challenge came when it was time to assemble the jar. I had procrastinated on adding the label for far too long, and now my gum paste was starting to dry. I knew I had to work fast, without smudging or messing up all the hard work I had done so far. So, I took a deep breath and got to work.

I measured out the fondant and rolled it into perfect circles for the lid and band. But instead of using traditional fondant, I decided to use a textured fondant that matched the vertical lines on the plastic lid. It was a risk, but I knew it would pay off in the end. With precision-cutting and piping gel, I created the perfect seal for the lid.

As I placed the lid onto my jar of peanut butter, I couldn't help but feel a sense of satisfaction. The sheen from the piping gel added just the right amount of sparkle to the design. And when I carefully picked up the lid and placed it on top of the jar, I knew that all my hard work had been worth it.

The final touch was adding some sheen to the cake above and below the label. By diluting a little bit of piping gel, I created a subtle shine that complemented the design perfectly. And when I finished, I knew that I had created something truly special - not just a jar of peanut butter, but an artwork.

As I sat back and admired my handiwork, I couldn't help but think about the power of procrastination. It may seem like a waste of time, but for me, it was all part of the creative process. And when it came to making this peanut butter jar, I knew that every moment of procrastination had been worth it.

But what really matters is that I can now take pride in knowing that my peanut butter jar is more than just a container - it's a work of art. And who knows? Maybe one day, I'll even get to trademark "procrastination cake." Until then, I'll keep on creating, and maybe even share some tips with you all along the way.

"WEBVTTKind: captionsLanguage: enit's back to school season so i thought i'd cake a jar of peanut butter take it away yo you don't you mean cake it away yo damn it i missed a really good opportunity there i mean i feel like it's company policy we just don't ever use the word take i'm gonna take advantage of the fact that so i've decided to take a jar of peanut butter and i'm really happy because it gives me another opportunity to bake my peanut butter cake i've only made it once i used it in my giant reese peanut butter cupcakes except this time i'm gonna put chocolate chips instead of peanut butter chips because i secretly wish peanut butter and chocolate were always together i've baked three peanut butter chocolate chip cakes i'm going to remove them from their pans they're quite small i'm not used to that like any time i pull out small cakes even changus isn't used to it it feels like where's the rest of it but this is what i need to make a jar so now i'm going to level them cut the caramelization away from the bottom and layer each cake in two now i'm going to trim the caramelization away from the sides you can use an upside down cake pan or anything that is circular and fits within the caramelization it's time to simple syrup these gorgeous chocolate chip peanut butter layers sir squeeze did an excellent job he's ready for back to school now i'm going to fill and stack these cakes with chocolate ganache i think it's the perfect complement to the type of cake i baked i secretly wish peanut butter and chocolate were always together i'm also using chocolate ganache because because the cake is sort of like a thin cylinder i need to use the sturdiest filling i possibly can and ganache is great for that it sets up really really quick but as i fill in stack i realize my cake should be a bit taller so i'm glad i always think about this i had actually baked an extra cake just in case so i'm going to remove it from the fridge now quickly level de-caramelize and layer and i'm going to add one more layer of cake do you always bake an extra cake yo yes if i'm making something that i'm replicating see what i did there yes then i always bake extra cake because the measurements are super important but if i'm making a tiered cake or something that i've invented i don't necessarily bake extra cake because it can be any size or some cakes allow me to use the humps now that the ganache is fully chilled and my cake is chilled i'm going to carve this cake the shape i'm creating is the jar without the lid so that's what i'm looking at and i'm going to use a ruler to just mark how high up i want that taper to go and then i'm going to taper in then i can put a circle on top and it's easier to see that angle if i'm always carving at the top as opposed to trying to look under the cake when it's not as clear now that i'm happy with the shape i can crumb coat and chill this cake with some more chocolate ganache technically peanut butter is banned in most schools but if you're going to school at home you can have all the peanut butter sandwiches you want even better reason to cake it because it's sort of not getting the shine it used to no not at all not at all i feel like peanut butter was the star of the show when i was a kid the ganache is chilled so i'm going to go in and ice this cake i am going to use a bench scraper to help with the straight sides of the jar and then i'm using small spatulas to help with the angle this was tricky because i need to ice it perfectly so those angles are correct even though i know my cake is straight if the angles are off things like that can sometimes make your cake look like it is lopsided or crooked so i'm just really keeping that in mind as i'm icing and i'm really happy i'm using ganache well it just sets up so much faster than buttercream and at the end of the day even when you're smoothing fondant over top you can always smush buttercream if your cake is not perfectly cold whereas ganache really sets well so i'm glad i chose it for all of the cakes i built i have a set of core recipes that are my go-to and i share all of them with you in my free cake and icing basics program this includes my ultimate vanilla cake ultimate chocolate cake italian meringue buttercream simple syrup ganache a whole lot of goodness and now after making this peanut butter jar i've decided to include this peanut butter cake recipe for you as well in this program there are step-by-step video tutorials with recipes as well as my tips and tricks don't forget it's absolutely free and you can sign up in the description below whether you're new at baking or just looking to up your recipe collection this is a great place to start while my cake is chilling i want to knead some spices into my peanut butter colored fondant so i had pre-colored some fondant to look like peanut butter and even when peanut butter is smooth you still see little speckles within it so i thought i'm gonna need in some cinnamon and some nutmeg because i'm half grenadian and i i have to put nutmeg in as many things as i can i have to it's policy it's grenadian policy actually yeah now i'm going to start to cover this cake the first thing i want to do is roll out a little bit of my peanut butter colored fondant into a circle and then i'm going to use a circle cutter to cut out a circle that is the size of the circle at the top of the cake my brain yeah circle back jocelyn circle back stay with me basically i want to cover the top of the cake first because that's where the lid will rest so i always keep a little bowl of water and a brush handy and that way i can just brush my ganache quickly with water and that will help my fondant stick now that the top is covered i'm going to cover the jar so i brush the ganache with water i roll out my peanut butter colored fondant making sure it's long enough to go around the circumference of the cake and that it's tall enough for the height of the cake and then i just quickly reverse roll it up on a french rolling pin and unravel it around the cake now i need to cut a clean seam at the back of the jar what i like to do of course is use a ruler and line it up where the fondant overlaps itself why am i doing this the footage is better i constantly do this you don't have to mime it out for us i mime it out can we just do an episode where all i do is mine no why people would love that no maybe ask them you know if they love it yes audience tell me below take the opportunity and tell me would you like me to just mime a whole video i want to hide the seam because you know how i feel about that i made a little bit of fondant paste with my fondant some clear food grade alcohol and then i just sort of smash it all together into a paste and i use a spatula just to sort of ice it over the scene and smooth it out you know the seam hider hasn't been showing up to help me i heard they actually integrated her into the next avengers movie oh really yeah so it's top secret oh it's actually really nice now it's very secret yeah so she's on this like huge workout regimen i see a theme down there you know she needs abs they're getting her a new costume yeah so that's why she hasn't been here if you're wondering it's almost like you're the seam hider we have a lot of similarities but no now i need to rule out the colors that i will use for the label of this jar so i'm rolling out some red green yellow blue as well as some white gum paste mainly for the letters i strategically picked the brand of peanut butter i wanted to make based on the label i was like nope too difficult nope a person's face no so i picked gif i basically just printed a template which is the label and i'm going to cut out the various parts the letter the little um there was like a little i don't know what to call that i like the dance move though yeah yeah whatever this is oh so you're talking about the protein badge yeah the protein badge exactly there's three colors behind the word gif so i've got to cut out all those bits and pieces it's kind of like when i'm making a character's face on a cake i do the same thing now i need to write with food coloring markers on the parts that need writing so the badge of course i had to write seven grams of protein gif has like a shadow so i had to add the black shadows to each one of the letters what else did i do oh i had to write that it was creamy very important very important i feel like people are really particular to creamy versus crunchy who are you and tell me who you are tell me who you are jocelyn i am a hundred percent crunchy me too changes crunchy good oh glad you you can stay guys tell me below smooth or crunchy we asked the serious questions here on how to take it i did all that stuff and then i can add it to the jar very carefully you have to pick it up and put it on the cake and you don't want to smudge everything you just did yeah so i procrastinate procrastinated i think it's more per crusta cake to be honest procrastinate oh my gosh can we tm that can we trademark that because i procrastinate cake a lot hi i'm yolanda gamp and i am a procrasti caker and then i added all of the details and i like to use the leftover piece of the template like a stencil to help me line things up so the most difficult part about this is you're doing something that requires such care and time but you need to do it as quick as you can so that your gum paste doesn't dry and then you can pick it up and wrap it around the cake you'll know if your gum paste is dry because if you go to wrap it around the cake it'll physically crack and that means you'd have to stir this is the reason for my procrastinating feels like doom on my vegemite jar i made the lid out of a piece of cake but for this jar i actually decided to just use the lid of my actual jiff jar i've rolled out some red fondant i've rolled out a little circle for the top of the lid and then i've rolled out a band that is long enough to go around the circumference of the lid now i'm going to use a strip cutter to indent that band all the way along because the lid has vertical lines running through it like vertical indents so i'm just very carefully going to line up my strip cutter and go all along the band now i'm going to brush the plastic lid with piping gel that will be the glue that holds the fondant onto it and then i'm going to use a circle cutter to cut out the perfect size circle and lay it on top of the lid and smooth it out now i want to measure the height of my lid and cut a band of that textured fondant slightly higher because the lid looks like it has a lip so i cut a band wrapped that around the lid cut a clean seam at the back and it's just the perfect lid and what's great is it's so light so i know because my cake is tall and slim at this point i'm really worried about weight because i didn't put a board or dowels in it because i want that cut you know the cut i'm talking about before i add this beautiful lid to my jar of peanut butter there's one more thing i want to do and that is create some sheen so i'm going to dilute a little bit of piping gel just to make it a bit thinner and i'm going to brush it on the cake above and below the label label is on it's got that manufactured plastic sheen now i'm going to carefully pick up my lid and place my peanut butter jar lid on top i'm ready to make school lunches this is the moment that i notice you guys love on instagram on youtube and i think it's just really cool for people to see to look at something and think it's a jar of peanut butter and then find out that it's not if you like this cake please subscribe to this channel because there's more where that came from and if you need more cake now take the opportunity and click here youit's back to school season so i thought i'd cake a jar of peanut butter take it away yo you don't you mean cake it away yo damn it i missed a really good opportunity there i mean i feel like it's company policy we just don't ever use the word take i'm gonna take advantage of the fact that so i've decided to take a jar of peanut butter and i'm really happy because it gives me another opportunity to bake my peanut butter cake i've only made it once i used it in my giant reese peanut butter cupcakes except this time i'm gonna put chocolate chips instead of peanut butter chips because i secretly wish peanut butter and chocolate were always together i've baked three peanut butter chocolate chip cakes i'm going to remove them from their pans they're quite small i'm not used to that like any time i pull out small cakes even changus isn't used to it it feels like where's the rest of it but this is what i need to make a jar so now i'm going to level them cut the caramelization away from the bottom and layer each cake in two now i'm going to trim the caramelization away from the sides you can use an upside down cake pan or anything that is circular and fits within the caramelization it's time to simple syrup these gorgeous chocolate chip peanut butter layers sir squeeze did an excellent job he's ready for back to school now i'm going to fill and stack these cakes with chocolate ganache i think it's the perfect complement to the type of cake i baked i secretly wish peanut butter and chocolate were always together i'm also using chocolate ganache because because the cake is sort of like a thin cylinder i need to use the sturdiest filling i possibly can and ganache is great for that it sets up really really quick but as i fill in stack i realize my cake should be a bit taller so i'm glad i always think about this i had actually baked an extra cake just in case so i'm going to remove it from the fridge now quickly level de-caramelize and layer and i'm going to add one more layer of cake do you always bake an extra cake yo yes if i'm making something that i'm replicating see what i did there yes then i always bake extra cake because the measurements are super important but if i'm making a tiered cake or something that i've invented i don't necessarily bake extra cake because it can be any size or some cakes allow me to use the humps now that the ganache is fully chilled and my cake is chilled i'm going to carve this cake the shape i'm creating is the jar without the lid so that's what i'm looking at and i'm going to use a ruler to just mark how high up i want that taper to go and then i'm going to taper in then i can put a circle on top and it's easier to see that angle if i'm always carving at the top as opposed to trying to look under the cake when it's not as clear now that i'm happy with the shape i can crumb coat and chill this cake with some more chocolate ganache technically peanut butter is banned in most schools but if you're going to school at home you can have all the peanut butter sandwiches you want even better reason to cake it because it's sort of not getting the shine it used to no not at all not at all i feel like peanut butter was the star of the show when i was a kid the ganache is chilled so i'm going to go in and ice this cake i am going to use a bench scraper to help with the straight sides of the jar and then i'm using small spatulas to help with the angle this was tricky because i need to ice it perfectly so those angles are correct even though i know my cake is straight if the angles are off things like that can sometimes make your cake look like it is lopsided or crooked so i'm just really keeping that in mind as i'm icing and i'm really happy i'm using ganache well it just sets up so much faster than buttercream and at the end of the day even when you're smoothing fondant over top you can always smush buttercream if your cake is not perfectly cold whereas ganache really sets well so i'm glad i chose it for all of the cakes i built i have a set of core recipes that are my go-to and i share all of them with you in my free cake and icing basics program this includes my ultimate vanilla cake ultimate chocolate cake italian meringue buttercream simple syrup ganache a whole lot of goodness and now after making this peanut butter jar i've decided to include this peanut butter cake recipe for you as well in this program there are step-by-step video tutorials with recipes as well as my tips and tricks don't forget it's absolutely free and you can sign up in the description below whether you're new at baking or just looking to up your recipe collection this is a great place to start while my cake is chilling i want to knead some spices into my peanut butter colored fondant so i had pre-colored some fondant to look like peanut butter and even when peanut butter is smooth you still see little speckles within it so i thought i'm gonna need in some cinnamon and some nutmeg because i'm half grenadian and i i have to put nutmeg in as many things as i can i have to it's policy it's grenadian policy actually yeah now i'm going to start to cover this cake the first thing i want to do is roll out a little bit of my peanut butter colored fondant into a circle and then i'm going to use a circle cutter to cut out a circle that is the size of the circle at the top of the cake my brain yeah circle back jocelyn circle back stay with me basically i want to cover the top of the cake first because that's where the lid will rest so i always keep a little bowl of water and a brush handy and that way i can just brush my ganache quickly with water and that will help my fondant stick now that the top is covered i'm going to cover the jar so i brush the ganache with water i roll out my peanut butter colored fondant making sure it's long enough to go around the circumference of the cake and that it's tall enough for the height of the cake and then i just quickly reverse roll it up on a french rolling pin and unravel it around the cake now i need to cut a clean seam at the back of the jar what i like to do of course is use a ruler and line it up where the fondant overlaps itself why am i doing this the footage is better i constantly do this you don't have to mime it out for us i mime it out can we just do an episode where all i do is mine no why people would love that no maybe ask them you know if they love it yes audience tell me below take the opportunity and tell me would you like me to just mime a whole video i want to hide the seam because you know how i feel about that i made a little bit of fondant paste with my fondant some clear food grade alcohol and then i just sort of smash it all together into a paste and i use a spatula just to sort of ice it over the scene and smooth it out you know the seam hider hasn't been showing up to help me i heard they actually integrated her into the next avengers movie oh really yeah so it's top secret oh it's actually really nice now it's very secret yeah so she's on this like huge workout regimen i see a theme down there you know she needs abs they're getting her a new costume yeah so that's why she hasn't been here if you're wondering it's almost like you're the seam hider we have a lot of similarities but no now i need to rule out the colors that i will use for the label of this jar so i'm rolling out some red green yellow blue as well as some white gum paste mainly for the letters i strategically picked the brand of peanut butter i wanted to make based on the label i was like nope too difficult nope a person's face no so i picked gif i basically just printed a template which is the label and i'm going to cut out the various parts the letter the little um there was like a little i don't know what to call that i like the dance move though yeah yeah whatever this is oh so you're talking about the protein badge yeah the protein badge exactly there's three colors behind the word gif so i've got to cut out all those bits and pieces it's kind of like when i'm making a character's face on a cake i do the same thing now i need to write with food coloring markers on the parts that need writing so the badge of course i had to write seven grams of protein gif has like a shadow so i had to add the black shadows to each one of the letters what else did i do oh i had to write that it was creamy very important very important i feel like people are really particular to creamy versus crunchy who are you and tell me who you are tell me who you are jocelyn i am a hundred percent crunchy me too changes crunchy good oh glad you you can stay guys tell me below smooth or crunchy we asked the serious questions here on how to take it i did all that stuff and then i can add it to the jar very carefully you have to pick it up and put it on the cake and you don't want to smudge everything you just did yeah so i procrastinate procrastinated i think it's more per crusta cake to be honest procrastinate oh my gosh can we tm that can we trademark that because i procrastinate cake a lot hi i'm yolanda gamp and i am a procrasti caker and then i added all of the details and i like to use the leftover piece of the template like a stencil to help me line things up so the most difficult part about this is you're doing something that requires such care and time but you need to do it as quick as you can so that your gum paste doesn't dry and then you can pick it up and wrap it around the cake you'll know if your gum paste is dry because if you go to wrap it around the cake it'll physically crack and that means you'd have to stir this is the reason for my procrastinating feels like doom on my vegemite jar i made the lid out of a piece of cake but for this jar i actually decided to just use the lid of my actual jiff jar i've rolled out some red fondant i've rolled out a little circle for the top of the lid and then i've rolled out a band that is long enough to go around the circumference of the lid now i'm going to use a strip cutter to indent that band all the way along because the lid has vertical lines running through it like vertical indents so i'm just very carefully going to line up my strip cutter and go all along the band now i'm going to brush the plastic lid with piping gel that will be the glue that holds the fondant onto it and then i'm going to use a circle cutter to cut out the perfect size circle and lay it on top of the lid and smooth it out now i want to measure the height of my lid and cut a band of that textured fondant slightly higher because the lid looks like it has a lip so i cut a band wrapped that around the lid cut a clean seam at the back and it's just the perfect lid and what's great is it's so light so i know because my cake is tall and slim at this point i'm really worried about weight because i didn't put a board or dowels in it because i want that cut you know the cut i'm talking about before i add this beautiful lid to my jar of peanut butter there's one more thing i want to do and that is create some sheen so i'm going to dilute a little bit of piping gel just to make it a bit thinner and i'm going to brush it on the cake above and below the label label is on it's got that manufactured plastic sheen now i'm going to carefully pick up my lid and place my peanut butter jar lid on top i'm ready to make school lunches this is the moment that i notice you guys love on instagram on youtube and i think it's just really cool for people to see to look at something and think it's a jar of peanut butter and then find out that it's not if you like this cake please subscribe to this channel because there's more where that came from and if you need more cake now take the opportunity and click here you\n"