Ants on a Log Cake

Ingredients:

• 3 frozen pound cakes weighing 450 grams each.
• 2 packages (450 g each) white cream glaze
• 110 g unsalted butter, room temperature
• 1 cup creamy peanut butter
• 2/3 cup powdered sugar
• Green and yellow food coloring
• 12 pitted prunes

Preparation:

1. Using a serrated knife, trim the long edges of each pound cake at an angle. Then, using a knife, cut a long channel 1 cm deep and 6 cm wide down the center of each cake.
2. Frost the entire cupcake except the bottom of the channel. Use the back of a fork to make grooves in the frosting. Place the cupcakes in the freezer to set, about 20 minutes.

3. Meanwhile, prepare the peanut butter filling:

   
   In a large bowl, beat the butter and peanut butter with a mixer on medium-high speed until light and fluffy. Beat in the powdered sugar on low speed until smooth.
   
4. In a small bowl, combine a few drops of green food coloring with a drop of yellow food coloring and add a splash of water. Use the coloring to color the icing. If necessary, adjust the saturation or hue by adding more food coloring or water.
5. Using the back of a spoon, spread the peanut butter into the channel in each cupcake.
6. Place prunes on top of the peanut filling.