Soft Cookie Layer

Baking By Bel_Anne Updated 14 May 2010 , 12:35am by Jayde

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Bel_Anne Posted 14 May 2010 , 12:00am
post #1 of 4

I've been trolling the forum for half an hour and can't find this although I'm sure it's there..

I've heard a few people add a soft cookie layer to their cakes when torting and I was looking for a recipe for this... Do you just use any soft cookie recipe? Then when torting put this layer in the middle or something? Also would you brush it with syrup to soften it more... so there wasn't a big 'crunchy' bit in the middle? Or is that yummy? Texture is 50% of taste!

I've never really heard of anyone doing this in Australia and would love to try! Any tips on this would be appreciated... Thanks...

3 replies
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keriskreations Posted 14 May 2010 , 12:18am
post #2 of 4

I'm sorry, I've never heard of that, and now you've got me thinking about what that would like/taste like! icon_smile.gif Just when I thought cake couldn't get any better - you add cookie to it too. Yummy!!!!!! Hopefully you get an answer, because I'm curious too!

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Bel_Anne Posted 14 May 2010 , 12:29am
post #3 of 4

Yeah, I've seen one cut on here once and it looked delish. If noone answers I'll just experiment with a soft cookie recipe I have... icon_smile.gif

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Jayde Posted 14 May 2010 , 12:35am
post #4 of 4

I just baked some chocolate chip cookie dough in my 8-inch. I use the Nestle's recipe with half butter and half margarine. I use half a batch per cookie. I have also crumbled cookies and mixed in with SMBC and that is pretty delish. I also made a cookie dough one once, BUT it was for friends not paying cutomers. It was really good though..

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