Sugar Cookie Between Cake Layers
Decorating By suzie1962 Updated 14 Nov 2008 , 8:24am by fondantfrenzy
Oh no Thats not it at all ! Im sorry, yes ask they might order it for you?
How long do you bake the cookie filling?
I just put a single pouch of BC sugar cookie mix in an 8" square pan and it took over 30 mins to bake (I think it's still underbaked, but I'm using it anyway - it's just a trial).
I was getting nervous because the pkg said 15 mins for large cookies -- though I realize there is a big difference between a large cookie and a pan cookie.
I always split the pouch between two 8" rounds. Of course, the square has more area to cover, but it may still be a little thick. I just bake mine until they're golden brown around the edges (maybe 20 minutes?). Ive never timed it. I thought about it last night when I was making some, but I was so busy that it left my head about a 1/2 sec after it entered 
What icing do you ladies like better the SMBC or the Bettercreme? I tried the Bettercreme (thank you soooo much Melvira) and loved loved loved it. I only used it for filling cupcakes though. Which of the two taste better? Which of the two is better for decorating a cake, scrolls, piping etc.? Thanks so much for any input
The possiblities seem endless!!!! I'm thinking choc. fudge cake with a peanut butter cookie, and chocolate icing, the top decorated with mini peanut butter cups...Happy Birthday to Me!!!!!!!!
I just made that exact cake today...I love it! I made my triple chocolate cake ....
1 DH Chocolate Fudge Cake mix
1 sm. box instant choco. pudding
1/4 c. oil
1 1/3 c. water
3 eggs
1/2 c. mini choco. chips
Mix and bake as directed on box. Makes 1 8 in. cake.
Anyway, it was the chocolate cake, Rich's Chocolate Bettercreme (used it straight from the carton), peanut butter cookie, Bettercream, and cake. I frosted the whole thing with the bettercream, topped it with chopped up peanut butter cups, and drizzled Hershey's chocolate syrup. Surprisingly enough, it didn't taste horribly sweet...it was perfect. It's so worth a try. 
What icing do you ladies like better the SMBC or the Bettercreme? I tried the Bettercreme (thank you soooo much Melvira) and loved loved loved it. I only used it for filling cupcakes though. Which of the two taste better? Which of the two is better for decorating a cake, scrolls, piping etc.? Thanks so much for any input
Is Bettercreme available in Canada?? I might ask a local store to bring it in if it is readily available in other parts of the country!
I'm making my cookie & cake tonight. Thinking of 5 layers: chocolate, vanilla, chocolate chip cookie, chocolate, vanilla. Decorated in princesses for my 5 year old princess's birthday!! Her only request is that there are chocolate chips in her cake!!
Some more answers to Dinny2222's question in this thread: http://cakecentral.com/cake-decorating-ftopict-607664.html
We tried sooo hard to convert Melvira to the MBC's, but we just couldn't do it!! 
Ok, ok, I know... I'm terrible. I will tell you what I decided about it though... I decided it would be good if you rolled it into little balls like truffles and dipped them in chocolate... and it's not so bad right out of the bowl (both of these require being made with tons of almond flavoring) but I am not crazy about it on cake. Maybe on banana cake, because then it would taste more like banana bread with butter on it? Hehehe.
Dinny2222.. That sounds soooo good but wow that will be a tall cake ?
Not if I get a huge slice of it lOL! I dont think so not unless you dont need that many servings ! Its just that 1 cake on a cake board right ?
Anyway, it was the chocolate cake, Rich's Chocolate Bettercreme (used it straight from the carton), peanut butter cookie, Bettercream, and cake. I frosted the whole thing with the bettercream, topped it with chopped up peanut butter cups, and drizzled Hershey's chocolate syrup. Surprisingly enough, it didn't taste horribly sweet...it was perfect. It's so worth a try.
Excuse me while I go get my mop to clean up the drool 
...
I just tried the sugar cookie and I must've overbaked it. I used regular BC between it and the cake and it's texture was exactly like the cake, so it just seemed as if I'd tossed one layer of yellow cake inside the chocolate cake.
It was a surprise for my neighbor's birthday (the freebies always get an experiment of some sort, lol) and I wasn't in the mood to dam and fill the layers, so I just smeared a thin layer of BC on each torte.
Next time I will use regular filling instead of BC and not use the sugar cookie. Since the PB-choc seems to be no-fail, I'm gonna try the oatmeal cookie inside a butter pecan cake next. (Not the spiced oatmeal - the plain oatmeal 
).
this thread has got me thinking... has anybody tried a cookie cake? like layering cookies on top of each other with BC or whatever filling and then icing all of it with BC or covering with fondant? can the cookie "handle" it?
I have made the choc chip cookie ( large ) and layered it with creamcheese frosting/filling ! And let it ooze out over the edges and then add it on top to, then add some choc shavings but I did not ice the sides !
oh my... i wanna make the cookie cake now LOL
Oh ya.. Lets Get Mel started on the cookie cakes and get some good ideas ! LOL!!
Okay... So I just convinced a customer to try the peanut butter cookie filling with chocolate cake...
To be CERTAIN, should I bake one package of peanut cookie mix in a 9 or 10" pan for about 20 minutes? LOL. I just don't want it to be too dry like the sugar cookie I baked in an 8" pan for 30 mins 
So I am trying this today for the first time. I made a two layer chocolate cake that I love and then I baked a peanut butter cookie. I made SMBC and added melted chocolate. I put a layer of cake, SMBC, cookie, SMBC and then cake. I so far have just crumb coated it and it is in the fridge to firm up a bit. After I finish frosting it I am going to top it with smashed up nutter butter peanut cookies to resemble sand and then I have made some molded chocolate seashells to decorate with. My mother loves the beach and this is a cake for her birthday. I'm just keeping my fingers crossed that it comes out good and that I did everything right. This cookie idea just sounds so interesting, but we'll see!!!
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.
Well, we ate the cake last night and I don't think I liked it. I must have made the cookie too thick and cooked too long, because it was really hard to cut the cake. We had to basically saw pieces of it with a serrated knife. It was also too sweet, but that could have been from the Nutter Butter Peanut Butter cookies that I smashed up and used on top for sand. I'm not sure if I will try this again. Maybe the Betty Crocker cookie mix works better. I made a scratch peanut butter cookie, but like I said, it was too hard. I was thinking that the buttercream would have softened it up a bit.
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