I have a question for those who make cookie cakes. Can you use a frozen buttercream transfer on the cookie cakes just as you would for cakes? Or do you just freestyle the design on the cookie cake?
Also, what do you price your cookie cakes at? The size pan I'll be using will be about 10" (I believe).
I did one for my daughters class and it worked just fine! It turned out very cute, but the FBCT was thick so it looked like a "plaque" on the cookie cake. lol. The kids loved it though!
I priced my cookie cakes as:
12" - $15.00
14" - $20.00
16" - $25.00
Tina
Great, thanks for the help. I have one last question.
When making cookie cakes, do you let it bake longer than the recipe calls for since it is baking one huge mass of cookie? Or does the baking time stay the same as if you were making individual cookies?
I baked my 14" cookie (about 1/4" thick, maybe a bit less) for 20 minutes.
I put my one batch of choco chip dough into the 14" pan. If you didn't want it so thick, you could take some out. I also made one (easy way!) for the kids where I just bought two rolls of the Nestle Tollhouse dough and put that into a 14" pan. HTH!
Tina
Thanks for the advice. I ended up baking mine longer than 20 minutes b/c it was extremely thick. When I took it out of the pan the bottom wasn't done so I'll say I baked a 12' cookie cake for about 30-40 minutes.
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