Now, you may wonder what, then, do I have on my birthday? Well, I used to have ice cream cakes. Those are tasty. But a few years ago, I got the brilliant idea to have cookie cake, using my favorite cookie (another family recipe): the sugar cookie.
My first cake, inspired by a cupcake mural, looked like this:
|It should be recognizable|
|The pieces were really big.|
Dough: 20 min
Baking: 8 min (per pan)
Cooling: 20 min (at least)
2 cups sugar
1 cup butter or margarine
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup milk
1/2 teaspoon salt
4+ cups flour
1 teaspon vanilla
1 recipe buttercream frosting
1. Mix all ingredients well, adding enough flour (approximately 4-6 cups) to make dough not sticky.
2. Roll out dough, and cut out cookies of any size.
3. Bake at 375ºF for 8 minutes.*
4. Let cool, then frost with buttercream frosting.
5. Nom fabulous deliciousness.
*Depending on ovens, tastes, and cookie sizes, time may vary; my mother likes cookies soft, my father likes them burnt (I like them in-between; a little more than brown). Experimentation may be required. Cookie cakes take some time longer to bake.
Buttercream Frosting recipe:
Mixing: 5 min
Piping: 5 min (per 24 cookies)
1 cup butter**
2 tablespoons milk
1 teaspoon vanilla
4 cups powdered sugar
Dye of choice
1. Cream butter together.
2. Add milk and vanilla together; mix well.
3. Add powdered sugar to mixture one cup at a time, mixing well after each addition.
4. If desired, add dye until colored to perfection.***
If frosting is too thick, thin with milk (shouldn't be too thick if you follow measurements exactly).
**The recipe actually calls for 1/2 cup butter-flavored shortening and 1/2 margarine, but all-butter is definitely way tastier (also juuuuust slightly healthier, since margarine has trans-fat). Butter is great.
***Sugar cookies taste the best with burgundy-colored frosting XD We make giant batches of burgundy-colored cookies on Valentine's day for our friends, so it's the color/taste I grew up on.
Frosting the cookies:
I notice that people tend to take a knife and cover cookies in frosting smoothly. This is totally fine at home, but it's a lot more classy to show up to an event with well-frosted cookies. It will take practice, but anyone can pipe frosting onto cookies! (Also, it's way quicker, and a lot less painful; I speak from experience.) If you don't have any of these materials, you may have to fork out five or ten bucks
|We normally use the star-tip, medium or jumbo. Not required, though.|
|That is a piping bag stretched over a cup; this is the easiest way to|
stuff a bag full of frosting on your own!
|Hold the bag like this guy does. I don't think he's piping frosting, though. |
A lot of people have this weird way of holding the bag sort of curled up beneath your hand,
but it's really messy and irritating. I don't recommend that way.