I had to make a cookie cake, and fast. I’d never made a cookie cake before, but I knew I didn’t want to go to the trouble of making my normal icing recipe to use on just words… nor did I want to clean up after using the normal bag and frosting tips.
So I was on the cake decorating aisle in Walmart, and I saw it… Cupcake decorating icing in a can similar to cheese or whip cream. I’d seen it many times before and had wondered, “How well could that possibly work?!” But that fateful night, in my desperation, I knew it was time to take a chance.
Did I make the right call?
No. I could have spooned icing into a ziplock bag, cut a small whole in a corner, and done a better job than this. The icing doesn’t come out evenly. Now, if you needed to ice cupcakes, maybe… but even then, a bag would be easier.
If you’re looking at this and wondering how I made a cookie cake, though, I used two round cake pans, cut a piece of wax paper to fit in the bottom of each pan, sprayed non-stick cooking spray on the sides of the pans, then I used a pre-made cookie dough in each of the pans (one package per pan.)
I cooked them at the same time at 300* (convect) for 20 minutes or so.
That’s cream cheese icing between the two layers. Oh, and you’ll want someone to help you get that top layer out of the pan and then facing right side up. That was a lot more fun than I thought it would be.
I’ve got to say: even though the lettering was ghetto, the cake tasted awesome. It was almost completely gone by the time our opera cast party ended… and then the last two pieces were my breakfast and lunch today. Yeah. I’m currently drinking a parsley smoothie and dreading tomorrow’s weigh in.
Anyway, do you have any easy icing tricks you’d like to share? Or a different way to make a cookie cake? Let’s hear it!