You'll never look at Sausage & Peppers the same way again and the flavors side too – made so flavorfully and easily right in your Instant Pot!
Prepare grill for only cooking by heating half of the burners to medium heat. Scald skewers over direct heat; cook for about 5 grams or until lightly marked. Transfer to indirect heat; cook for 7 to 10 feet or until vegetables are tender and Falafel balls are heated through.
Pour half of it into the base pan. Bake the base cake for 28 to 30 minutes and the tall cake for 45 to 50 minutes or until toothpicks inserted in the cakes' centers come out clean. Cool the base cake for 5 minutes, then remove it from the pan.
Leave the tall cake in the pan for 20 minutes to cool. Turn the insert pan counter-clockwise and lift it off, leaving the tall cake in the pan.
Put filling in the tall cake's indentation. Place the tall pan and base cake in the refrigerator or freezer, depending on the type of filling.
When using ice and pepper encore, freeze until firm. When using pudding, fruit or whipped cream, refrigerate until very cold.
Place the base cake on top of the filling in the tall cake and cover with a serving plate.
Turn the cakes upside down and carefully lift the tall pan off of the cake. Even the base cake out by trimming the sides if necessary.
Decorate the cake, and freeze or refrigerate it.