Sugar Cookie Between Cake Layers

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

firstof9 Posted 26 Oct 2008 , 6:17pm
post #121 of 206

So kind of feel like I am jumping in to the middle of this post, but was wondering, I always put almond flavoring into my sugar cookies (LOVE IT!) but do you think I should omit it if I put the cookie in between layers of a yellow cake mix or should I add almond flavoring to the cake mix but then buttercream wouldn't taste right would it?

Melvira Posted 26 Oct 2008 , 6:30pm
post #122 of 206

Personally I alwayse use almond in my buttercream. I'd say leave it in the cookie but don't add it to the cake, that will give the cookie a more distinctive flavor. You will know there is something different in there!

MacsMom Posted 26 Oct 2008 , 7:05pm
post #123 of 206

Oooo... That gave me a great idea!

WASC cake with a chocolate almond-flavored cookie center icon_biggrin.gif

beagledog100 Posted 26 Oct 2008 , 7:13pm
post #124 of 206

I am going to try this for a halloween cake I am baking. I want to do a chocolate cake with a peanut butter cookie. The people that I'm making the cake for aren't big fans of buttercream so I was going to use Bettercreme (or Pastry Pride...whichever I can find). What flavor would you recommend making the bettercreme? I really like caramel flavored, but I'm not sure how that would go with the peanut butter cookie.

What do you think? I'm open to all suggestions.

MacsMom Posted 26 Oct 2008 , 7:24pm
post #125 of 206

I'm just going to whip a can of chocolate frosting (because it is more chocolatey than homemade) into peanut butter and see how that turns out.

Otherwise, perhaps add chocolate syrup to Bettercreme - even add peanut butter.

Here is a recipe I love for a peanut butter filling:
1 jar creamy peanut butter (2 c)
2 pkgs cream cheese
2 c powdered sugar
2 tablespoons vanilla extract
2 c Bettercreme

beagledog100 Posted 26 Oct 2008 , 7:37pm
post #126 of 206

How thick of a cookie do you use?

chassidyg Posted 26 Oct 2008 , 11:20pm
post #127 of 206

Forgive me if this has been asked before in here, but does anyone have a guesstimate for how long a cookie will take in an 8in or 10in pan? I bought a betty crocker chocoalte chip pouch to use, thanks!

trishalynn0708 Posted 26 Oct 2008 , 11:30pm
post #128 of 206

okay, I may be blind but I went to the link pervided for the cookie inbetween the cakes and I do not see a recipe. Can someone PM me or something??
Thanks.

chassidyg Posted 26 Oct 2008 , 11:35pm
post #129 of 206

It's not a recipe really, you bake a cake, and in between layers you add a cookie (baked in your cake pan so it's the same size), you put buttercream on top and bottom of it, there's a great pic of Julie's cake on page 1.

tracey1970 Posted 27 Oct 2008 , 12:54am
post #130 of 206

trishalynn - there's no cookie recipe given because the OP said she just uses the Betty Crocker powdered sugar cookie mix that you mix with butter and an egg (so says the package). She uses a full pkg for approx a 12"-14" round and a half pkg for 8"-9" round - something like that. I've never used the mix before and had asked earlier if anyone used the pre-made Pillsbury dough to do the same, but no one said they had. Hope that helps.

kbw5780 Posted 27 Oct 2008 , 1:22am
post #131 of 206

OMG!!! This sounds soooooooooo delicious!!!! I am going to try it this week for my kids Halloween party cake!!! Yummy! Think it would be good with Devil's Food Cake?

chassidyg Posted 27 Oct 2008 , 12:51pm
post #132 of 206

Kristin, today/tommorrow, I'm making my daughters birthday cake, devils food cake with a chocolate chip cooke in the middle, she's not a peanut butter fan, otherwise I'd have made peanut butter.

Jasra Posted 28 Oct 2008 , 1:36am
post #133 of 206

I took a chocolate cake with a peanut butter cookie in the middle into work today for one of the platoons and they loved it! I didn't actually try it because I also took in cupcakes filled with strawberry mousse and I had one of those icon_rolleyes.gif Can't eat it all! Thanks for the great idea!

chassidyg Posted 30 Oct 2008 , 2:21pm
post #134 of 206

Here is a pic of the inside of dd's b-day cake, chocolate chip cookie layered between devils food cake.

I forgot about taking a pic until after i started eating it, and I managed to snag the last piece, lol. it was good.

Image

fiddlesticks Posted 30 Oct 2008 , 2:32pm
post #135 of 206

Oh That looks delicious Chass !

ybeal Posted 30 Oct 2008 , 7:30pm
post #136 of 206

This site is addicting and y'all crack me up!

So now I MUST try the cookie in the cake thing.

And I MUST find the liquid bettercreme because although I love cake decorating, I'm the laziest person alive so anything to make it easier must be attempted!

Does anyone know of a site to buy the liquid bettercreme from? Or a place to buy in the Raleigh, NC area?? The quest begins!!!!

raquel1 Posted 30 Oct 2008 , 10:54pm
post #137 of 206
Quote:
Originally Posted by suzie1962

I used a 9" pan, which is what size the cake was. I should have trimmed a little off the sides of the cookie because it was a little difficult to frost around (showed through a bit). I think I baked the cookie for about 20 - 25 minutes and it was around 1" thick. The cake came out beautifully, we'll see how it tastes after dinner.




Hi Suzie: I've been away from my computer and just saw your post! For a 8" or 9" cake/cookie I use half a Betty Crocker cookie mix in the envelope. So the cookie ends up "normal" cookie thickness, 1" cookie is too thick in or out of a cake. If you make a from scratch cookie make it regular thickness (no less than 1/2" not more than 3/4"), bake it according to the size (usually @ 15 mins) and remember to leave @1/2" space all around the cookie in the pan for expansion during baking, and the cookie gets the perfect texture of a dense thin cake layer. As far as the sweetness, I haven't had that problem at all since a pb cookie is usually not overly sweet. HTH, Raquel.

leah_s Posted 30 Oct 2008 , 11:14pm
post #138 of 206

OK, so here's the dreaded queston.

How much do ya'll charge for a cake N Cookie? I'm thinking adding on $15 to the normal cake price.

floophs Posted 30 Oct 2008 , 11:24pm
post #139 of 206
Quote:
Originally Posted by ybeal


Does anyone know of a site to buy the liquid bettercreme from? Or a place to buy in the Raleigh, NC area?? The quest begins!!!!




I actually went onto Rich's website www.richs.com and contacted them asking where I could buy their product in my area. The food broker emailed me within 24 hours with a list of places in Mpls (where I'm from) that sell it...however, many of those places won't sell it to the public. I'm still contacting those people on the list that he gave me...hopefully someone will sell it to me. Anyways, that's what I would suggest you do, contact them from their website.

prtyinduo Posted 7 Nov 2008 , 1:58am
post #140 of 206

did it for the first time for a friend (and yes i made 2...lol). LOVED IT!!! did the peanut butter cookie and fudge chocolate cake... went over so well have to makind another one as I type...lol Can't wait to try the regular sugar cookie...

Pastry-Panda Posted 7 Nov 2008 , 2:41am
post #141 of 206

Wow!!

I would have never thought of putting a cookie in between the cake layers in a million years!

That is so freakin awesome I can't wait to try this!!!

I love this website!!
All of you rock!!!!!!!!!

Noi Posted 7 Nov 2008 , 2:59am
post #142 of 206

I just have a quick question, I don't know about the richs buttercreme. Can I use meringue buttercream ( homemade) instead?

nickshalfpint Posted 7 Nov 2008 , 3:28am
post #143 of 206

The cookie I used for my filling in my football cake was a little over an inch and it worked out fine. I'm curious why it shouldn't be that thick. Everyone loved it, it was perfect in the cake. I made the cake bigger so there would be left overs, and there was none left (=

kbak37 Posted 7 Nov 2008 , 4:06am
post #144 of 206

I am so excited to try this....I am also very sad that I will NEVER be able to find the bettercreme, because apparently living in Alaska..especially Wasilla is like living on Pluto. I will have to suffer without.. icon_cry.gif but if anyone has a less sweet buttercream icing I would love to try it!

SliceTheCake Posted 7 Nov 2008 , 5:19am
post #145 of 206

OK - I read this thread and I just had to try this out. I used all my leftover icing from Halloween and the Election cake I did....so it sure isn't pretty LOL, but it tastes SO good!

I just did yellow cake and a chocolate chip cookie. I made two 8" rounds, torted them and filled with strawberry fluff filling, then put a layer of buttercream icing on either side of the cookie and sandwiched the cookie in the middle.

Oh. My. Goodness.

This is delicious. THANK YOU for the idea!



(seriously, don't mind the colors of the frosting. I know they are awful, lol)
LL
LL

dg10148 Posted 7 Nov 2008 , 5:39am
post #146 of 206

G F S sells the richs bettercream

fiddlesticks Posted 7 Nov 2008 , 1:01pm
post #147 of 206

I also get my bettercreme at Gordens food service ( GFS)

floophs Posted 7 Nov 2008 , 1:05pm
post #148 of 206

I was able to find someone about an hour away that sells the Rich's Bettercreme. They sell it for $5/quart...how big of a cake does 1 quart frost once it's whipped?

fiddlesticks Posted 7 Nov 2008 , 1:14pm
post #149 of 206

I have never iced a whole cake in it but I did swirl 24 cupcakes and had plenty and even had enough bettercreme left to mix with creamcheese and make a filling to ! If that gives you any idea ? But it also depends on how heavy you ice the cake I would guess?

floophs Posted 7 Nov 2008 , 1:25pm
post #150 of 206

Thanks Fiddlesticks...that is helpful. Is that a fair price for it?

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