Hi All!
Ive made 2 9x12 devils food-peanut butter chip spiked-sheet cakes that i am filling tonight. Id like to fill the cake with peanut butter filling on both sides, sprinkle crushed tag a log girl scout cookies in the center, so that when joined the entire cake will be cake, frosting, (thin layer) cookies, frosting cake. The Cake is scheduled to be served tomorrow night.
Will my cookie concoction turn out to be a sad soggy mess? Is there anything I can do to treat the cookies prior to filling that would allow their texture to remain intact?
Any input on this matter is much appreciated.
The cookies will soften from the moisture in the icing. Not sure what to do to keep that from happening.
Just fill the cakes at the last possible moment so that as much crispy-ness as possible will be spared.
As ^^ said above, there's not much you can do to prevent that.
thanks for your input. im thinking i might as well forgo the cookies if they are going to be a soggy mess. It was totally a good idea though.
That's not to say you shouldn't do it.
I have an order for cookies 'n cream cake for Satuday. There is an oreo cookie vanilla buttercream filling. I haven't had complaints about it yet.
And I don't think it's goign to be a soggy mess...it just won't be AS crunchy
i make the wbh cookies and cream filling alot. it is really delicous.. and stable.. but yes, the cookies get soft . not crunchie.. everyone loves it.. hth
For future reference - You can always dip the cookies in chocolate to give them a protective coating against moisture.
For future reference - You can always dip the cookies in chocolate to give them a protective coating against moisture.
Ditto....I do a lot of whipped cream icing, and I use chocolate as a barrier a lot for any decos I am doing. And who doesn't love more chocolate?
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