Monday, December 12, 2011

Cookie Dough Christmas Cake

The youth Pastor at my church stopped me in the hall last week and asked if I wanted to come to the Youth Christmas Party, I was more than welcome to go. What he was really saying is, "Will you please bring cake to the Youth Christmas Party". I am a sucker for a Christmas cake challenge so of course my answer was yes. After a little research and falling asleep with visions of gingerbread men dancing in my head, this is what I came up with.
The top layer was an idea I got from, she is super talented and I loved this idea. Hers is much more clean and even than mine. My husband pointed this out, but I still love him, because, well, he is right. I like being a little uneven. :)
The bottom layer and gingerbread men fun I thought of all by my lonesome, aren't you proud!

I used:
Lots of Buttercream 
White cake (half the batter dyed red)
Chocolate buttercream flavored with creme de menthe
Cookie Dough Frosting (Recipe at the end of post)
Brown Butter Cake (recipe also at end of post)

I made a 10" brown butter cake for the base. Please excuse the board, I wasn't thinking and forgot to cover it. To make the topsy turvy slope I used a video tutorial found here

Top layer I sliced at a slant as well.
I made fondant gingerbread men, fondant snowflakes with royal icing and fondant snowballs.

To make the trees, I used a sugar cone and piped green frosting on with a star tip.

Just keep piping until you fill the cone. To achieve this color green I used leaf green and added a bit of sky blue. Worked beautifully.

I also used a toothpick and dipped it in royal icing then dipped it in sugar sprinkles to achieve the "snowflakes" you see on the cake in the background.

I had fun making the gingerbread men. I used a biscotti for the sled.
For the top I rolled fondant balls and cut them in half, then painted them with gel food coloring.

More of the decor.
Let's look at the inside after I reluctantly sliced it.

Top layer... supposed to be "cany-cane" colors. Close enough.

This cake is so yummy... I am actually eating some of the leftover as I type. I have so much cake that I am usually not that tempted, but this was good. My husband tastes everything for me. He usually tastes and has a comment such as, "needs more butter", "too much sugar" and such, but this time he said, "Put a tight lid on it and put it in the back of the fridge where I can't find it". Needless to say he liked it... alot!
I love how the fondant gingerbread man is about to run off the cake.

I had so much fun making this cake, I'm so glad I was asked to go to the party.
Even if it was just for my cake.

On to the recipe...
Adapted from Hello Baker, check her cupcakes out... yummy.
I doubled her recipe to accommodate this cake
I also only put this in the middle and covered with another recipe.

Chocolate Chip Cookie Dough Filling

1-3/4 cups confectioners sugar
1/2 cup unsalted butter, chilled
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
Eggless cookie dough (recipe below)

In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!

Eggless Cookie Dough

(Recipe from How To Eat A Cupcake)
1/4 cup butter, softened
1/4 cup brown sugar, plus 2 tablespoons
2 teaspoons water
1/2 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
1/3 cup chocolate chips
Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
Store in refrigerator until ready to use.


Cookie Dough Frosting

This is what I frosted the outside of the cake with, again, doubled the recipe.
Adapted from bakingjunkie.

3 sticks salted butter, room temperature
3/4 cup packed brown sugar
3 1/2 cups powdered sugar
1 cup flour
3/4 tsp salt
3 Tbsp heavy cream
2 1/2 tsp vanilla


Brown Sugar Cake
also adapted from

(Recipe from Cupcake Bakeshop. Makes about 12 cupcakes)
3 sticks unsalted butter, room temperature
1 1/2 cups light brown sugar
4 large eggs, room temperature
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla

Preheat oven to 350 degrees.
Line 2-3 cake pans depending on size, I used a 9" and 10" pan for this cake.
Beat butter on high until soft, about 30 seconds.
Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
Add eggs one at a time, beat for 30 seconds after each.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Measure out milk and vanilla together.
Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
Add about one third the milk/vanilla mixture and beat until combined.
Repeat above, alternating flour and milk and ending with the flour mixture.
Pour in pans.
Bake for 30-35 minutes until golden and the cake springs back when lightly touched and a toothpick comes out clean.

Baking from my heart to your kitchen,