This weekend on my list - Pirouette chocolate cake.
How many boxes of those cookies I will need to go around 9" cake - will 2 be enough?
How do I cut the cake - with those cookies or dissembled?
Will be OK to refrigerate the cake - would those cookies handle that?
Anything else I need to know???
First, I highly recommend using Pirouline brand cookies rather than Pirouettes. They taste much better!
I would definitely buy two cans of cookies to allow for broken cookies - either already broken in the can, or broken while working with them.
I also recommend opening both cans at the beginning. Sometimes a different batch of cookies is a slightly different color. Best to mix them up on the cake rather than covering 3/4 of the cake with light cookies and the remaining 1/4 with dark cookies.
The cookies do become a bit soft from the icing, so you should be able to cut the cake without removing them.
The cookies are going to go a bit stale anyway. Refrigerating isn't the greatest thing for the cookies, but keeping them at room temp won't keep them from getting a little stale.
The only other thing I can think of is that the cookies may be too tall for your cake, so be prepared to cut them down, if necessary.
Oh, thank you DianeLM for your help. You were very informative.