sugar cookie between cake layers

Decorating By suzie1962 Updated 14 Nov 2008 , 8:24am by fondantfrenzy

Meemawfish Posted 20 Oct 2008 , 6:32pm
post #31 of 206

Wow Julie I'll take a slice. Looks great and I will have to try this out too. icon_biggrin.gif

lifonahil Posted 20 Oct 2008 , 6:52pm
post #32 of 206

Newbie here what is WASC. I see that term and not sure what it is. Thanks for the help.

fiddlesticks Posted 20 Oct 2008 , 6:56pm
post #33 of 206

WASC= White Almond Sour Cream= Cake, There a recipe in the recipe section !

lifonahil Posted 20 Oct 2008 , 7:01pm
post #34 of 206
Quote:
Originally Posted by fiddlesticks

WASC= White Almond Sour Cream= Cake, There a recipe in the recipe section !


OMG that sounds so good. I will have to try that.

Dinny2222 Posted 20 Oct 2008 , 7:14pm
post #35 of 206

sorry to repeat question but as you can tell I am totally new. Second post and both on this topic! lol I have just discovered this site and am absolutely amazed. I saw the recipe on another thread about the Bettercreme fillings from Melvira (yum yum yum). Can this filling be used in between the layers? Thanks for any help

fiddlesticks Posted 20 Oct 2008 , 7:22pm
post #36 of 206

Betterecreme makes a great filling. I have not tried the cookie/cake yet But Im sure it would be yummy ! Maybe p.m. Mel and ask if she has tried it on a cookie cake?

Susie53 Posted 20 Oct 2008 , 7:22pm
post #37 of 206

Julie, your cake looks delicious, I can't wait to try this out myself!

aswartzw Posted 20 Oct 2008 , 7:42pm
post #38 of 206

OH, yum, this looks amazing! I'm so glad I saw this. I'm making a Milky Way tier for my wedding cake and wouldn't it be awesome to sandwich a blondie between two pieces of chocolate cake with chocolate and caramel fillings. icon_biggrin.gif

My biggest question is: How thick do you bake your cookie? Or fill the pan, I mean.

bubba01 Posted 20 Oct 2008 , 7:45pm
post #39 of 206

I went to a wedding this past weekend and one of the layers was chocolate cake with a brownie for the filling. It tasted good but was a little dry. The only thing I would have done different was I would put some kind of chocolate or vanilla frosting between the brownie and the cake.

adonisthegreek1 Posted 20 Oct 2008 , 7:52pm
post #40 of 206

I missed the original thread about the cookie in the cake, but just followed JanH's link. (Thanks) Now I have another layer to add to my Halloween trifle. Can't wait to try it!

staceyboots Posted 20 Oct 2008 , 7:54pm
post #41 of 206

OMG...I have to try this!!

I'm salivating!!

Melvira Posted 20 Oct 2008 , 8:03pm
post #42 of 206

I hate to admit I am one of the people who doesnt really 'get' the cookie in the middle. icon_redface.gif I mean, I totally understand how it's done, but doesn't it make it really hard to cut the cake? Or does the icing cause the cookie to get kind of soft? Personally, I am addicted to sugar cookies with buttercream on them, so I can see how that would be delicious with a cake. I've seen so many people reference doing this, I've just not tried it because I was worried it would be a pain to cut... kind of smash up the whole cake. I guess I have to quit worrying about what might happen and just TRY it, right? icon_rolleyes.gif

As for the bettercreme, I bet it would work, though I would worry about it squishing out when you cut. But that's me being paranoid.

Kissycake Posted 20 Oct 2008 , 8:04pm
post #43 of 206

Thank you so much for this thread! I just logged on to try and find the original thread discussing the cookie filling - you just saved me lots of searching!
I'm doing the sugar cookie with WASC cake and would like to add strawberry preserves - would I put the preserves on the cookie or on the BC layer? Thanks.

jescapades Posted 20 Oct 2008 , 8:24pm
post #44 of 206

i can't wait to try this, i am so excited!

blue123 Posted 20 Oct 2008 , 8:34pm
post #45 of 206

Silly question...what does SMBC stand for? I'm still trying to get the "lingo". Thanks, Lisa

PinkZiab Posted 20 Oct 2008 , 8:37pm
post #46 of 206

SMBC=Swiss Meringue Buttercream

blue123 Posted 20 Oct 2008 , 8:38pm
post #47 of 206
Quote:
Originally Posted by PinkZiab

SMBC=Swiss Meringue Buttercream




Thank you ! icon_biggrin.gif

jescapades Posted 20 Oct 2008 , 8:40pm
post #48 of 206
Quote:
Originally Posted by Kissycake

I'm doing the sugar cookie with WASC cake and would like to add strawberry preserves - would I put the preserves on the cookie or on the BC layer? Thanks.




i would say do it this way

cake
bc
preserves
bc
cookies
bc
preserves
cake

that way, the preserves isn't soaking into your cake or cookie.

Rebelady Posted 20 Oct 2008 , 8:46pm
post #49 of 206

I can't wait to try this!!! Thanks for all the tips!!! This site fan-freakin-tastic!!! icon_lol.gificon_lol.gificon_lol.gif

miny Posted 21 Oct 2008 , 12:50am
post #50 of 206
Quote:
Originally Posted by jescapades

Quote:
Originally Posted by Kissycake

I'm doing the sugar cookie with WASC cake and would like to add strawberry preserves - would I put the preserves on the cookie or on the BC layer? Thanks.




that way, the preserves isn't soaking into your cake or cookie.




I don't think a preserves soaked cookie will taste bad a all!!, icon_wink.gif I wouldn't mind the deliciousness inside my cake icon_biggrin.gificon_biggrin.gificon_biggrin.gif

jescapades Posted 21 Oct 2008 , 1:06am
post #51 of 206

..or that's good too! lol

chefjulie Posted 21 Oct 2008 , 1:39am
post #52 of 206

Yes! I ALWAYS ask my customers if they want a cookie. (For friends and family, I just throw it in). I generally charge $7 for the cookie (give or take a bit depending on size and cake). There are some people who say "NO!" right off the bat and really dont want anything to do with this "filling". You can see on page one that my cookies are usually about 1/2"-3/4" thick. They're really not all *that* noticeable in the cake. I mean, you totally know that there's something different in the filling, but most people cant put their finger on exactly what that "thing" in the middle is icon_biggrin.gif They just know they like it and want to order one for themselves!!!

ETA: Mel, the cookie is EASY to cut through. Barely any resistance at all... DEFINITELY not enough to "hurt" your cake. You HAVE to try this, it sounds weird, but is awesome. thumbs_up.gif Oh, and yes, Bettercreme works fabulously!

tracey1970 Posted 21 Oct 2008 , 1:49am
post #53 of 206

Does anyone use anything other than the Betty Crocker powdered sugar cookie mix that was talked about earlier? I am in Canada and not sure if I can get that exact mix (I haven't looked as I only read this thread tonight). Does anyone use the Pillsbury pre-made cookie dough and just shape it into the pan to bake?

penguinprincess Posted 21 Oct 2008 , 2:11am
post #54 of 206

Oh my goodness! I must try this! I was planning on making a halloween cake for my family next week-- I will definately put a cookie in it!! SOooooo ....my questions is. Hubby asked for a carrot cake, what type of cookie should I put in it?

Thank you to who came up with idea and for everyone asking all the questions I would have aksed and for those who answered them! This is why I love CC-- everyone is a wealth of info!!
CANNOT wait to try this!!! I am salivating right now!

Kissycake Posted 21 Oct 2008 , 2:26am
post #55 of 206
Quote:
Originally Posted by jescapades

Quote:
Originally Posted by Kissycake

I'm doing the sugar cookie with WASC cake and would like to add strawberry preserves - would I put the preserves on the cookie or on the BC layer? Thanks.



i would say do it this way

cake
bc
preserves
bc
cookies
bc
preserves
cake

that way, the preserves isn't soaking into your cake or cookie.




Thanks! I cant' wait to taste this. I'm gonna have to go an extra five miles on the treadmill this week!! LOL

Melvira Posted 21 Oct 2008 , 2:34am
post #56 of 206

Thank you chefjulie... I was wondering if anyone would weigh in on that one! Hehehe. I will definitely try it now that I know I'm not setting myself up for disaster! I suppose within a month I'll be doing all my cakes that way! Hahaha! You know how it is when you find something new and good... you go bonkers! thumbs_up.gif

chefjulie Posted 21 Oct 2008 , 4:47am
post #57 of 206

Dude! You SO did that to me with the d&$* bettercreme!!! I have like 10 gallons of the liquid in my freezer because Im always afraid I'll go to get it one day and they'll stop carrying it! I feel like my cuppies are trash if they dont have their BC filling icon_biggrin.gif

I think a spice cookie would be good with the carrot cake!

Ive never used the pre- made dough. I feel like such a loser using the packaged stuff, that Im sure Id die from embarrassment if someone caught me buying the slice n bake dough. As it is, I go to the store in the middle of the night just so none of my clients "catch" me icon_biggrin.gif

AKA_cupcakeshoppe Posted 21 Oct 2008 , 5:32am
post #58 of 206

ARGH! you guys are making me wanna try this! another new thing I learned over here. I love it! Gonna try it for my nephew's birthday this friday, chocolate cake with PB SMBC under fondant and now with COOKIE inside! WOW!

miny Posted 21 Oct 2008 , 5:36am
post #59 of 206

[quote="penguinprincess"] ....my questions is. Hubby asked for a carrot cake, what type of cookie should I put in it?

Why don't you try ginger or cinnamon something spicy or maybe nutty, pecan cookie..............mmmmmm

mommakristin Posted 21 Oct 2008 , 10:38am
post #60 of 206

Okay now I have another question.
Do you use one big cookie or just lots of small cookies?

Plus I was just telling my hubby about this and he has a love affair with oreos and wants me try the cakesters like this. What do ya'll think?

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