Oh boy, I’ve been itching to share this cake with you guys for what seems like an eternity. From how it came about to the shimmering sprinkles around the trim, I’m all about this cookie cake! Yes, I said cookie cake! This pretty little party cake is made up entirely of sprinkle cookies and Italian meringue buttercream. Sprinkle cookies turned into cake with buttercream and sprinkles…. I can’t take it!
Okay, so this all started a few weeks a go with a phone call from a client asking me to create a cookie cake for a birthday party. The first thing that flashed in my head were those large cookie cakes you see in malls and that’s really not my thing. However, my client then redeemed herself by saying she wanted a Meghan cookie cake. This immediately peaked my interest, and well, it was time to create a Meghan cookie cake.
I truly had no idea what I was going to come up with, but that day as I was photographing sprinkle cookies, it hit me. Those sprinkle cookies are so ridiculously good and chewy, and if I made them a little bigger they would make an outrageous party cake! This is normally the point where everything else would get put on the back burner so I could test my idea, but I had to wait. I had to make about a kazillion cupcakes for a client in NY so that kind of needed my full attention. You may have noticed on facebook and instagram that I was up to my eyeballs in buttercream
I’m happy to report the cupcakes were a huge hit at the baby shower, and I got back to Boston just in time to work on the cookie cake. The one thing I want to stress about this cookie cake is that your cookie dough must be cold when it goes in the oven. This way the cookies bake evenly, and you don’t wind up flinging anything when it’s time to assemble Another important point is to use a smooth satiny buttercream to frost it. It will make your life much easier. It’s also important to flip the top cookie upside down so you have a smooth surface to frost.
Once I frosted it, I finished it off with some shimmery sprinkles. I have to admit I didn’t want to part with this one, but nothing beats seeing the look on someone’s face when they first see their cake. My client could not believe it was all cookies, and I got word yesterday that it was the talk of the party! As I was working on this cake I got about 25 other ideas, so I’ve got a feeling they’ll be some more cookie cakes in the future. Enjoy!
- 5 (4 ounce) sprinkle cookies
- 1 batch buttercream
- food coloring
- Make Sprinkle Cookie Dough
- Once it has chilled, portion cookie dough into 4 ounces each. I used 5 cookies to build the cake.
- CHILL cookie dough.
- Bake cookies at 325 degrees for 17-19 minutes. You will notice they poof a little in the middle & turn golden around the edges.
- Once they are completely cool stack them up layering with buttercream between each cookie.
- Frost cookie cake & decorate with sprinkles.
It is very important that the cookie dough is well chilled when it goes in the oven. This will ensure the cookies bake evenly making it easier to build your cake.
You want to serve this cake at room temp.
I recommend using a smooth buttercream such as Italian meringue for this cake. It will make your life easier.