Birthday cake and cookies recipe

Website design By BotEap.comWhen I asked Ryann, who will soon be 12, what kind of birthday cake he wanted, he said, “Either a cookie cake or a chocolate cake.” After deciding which one to do, I settled on both! I topped a chocolate chip cookie cake with a rich chocolate cake, topped it all with chocolate buttercream frosting, and of course, birthday candles!

Website design By BotEap.comUnlike my friend Marianne Getz (Wolfgang Puck’s pastry chef), I am NOT a good baker. However, I think birthday cakes should be made at home, with love, rather than bought from the store, so … I made them myself … using mixes! Also, instead of spending $ 3.99 on the pre-made decorative colored frosting, I spent $ .99 on white frosting and improvising. Unless you’re getting really fancy, you can do it my way using vanilla frosting, food coloring, convection sugar … and a sachet!

Website design By BotEap.comThis is what to buy:

Website design By BotEap.com1 Krusteaz Chocolate Chunk cookie mix
1 Betty Crocker Devils Food Cake Mix
2 large tubs Betty Crocker Rich and Chocolate Buttercream-Style Icing
1 regular tub Betty Crocker Rich and Creamy Vanilla Frosting
All the ingredients to make the cookie and cake are mixed; eggs, oil, etc.
1/4 cup powdered sugar
food coloring for decorative writing and edging.

Website design By BotEap.comAddresses:

Website design By BotEap.comPreheat oven to 375 degrees and grease the bottom of two 11 x 13 nonstick pans.

Website design By BotEap.comMake the cookie dough according to the directions on the box and pour it into the pan. Wetting your hands with tap water, flatten the batter evenly on the bottom of the pan. Put in the preheated oven.

Website design By BotEap.comMake cake mix according to package directions and pour into other prepared pan.

Website design By BotEap.comBake the cookies for 18 minutes or until lightly golden brown. Take out the cookies and put the cake in. Let the cookies cool in the skillet for 15 minutes before carefully turning them onto a cake pan.

Website design By BotEap.comBake the cake for the time indicated on the box or until the sides begin to separate from the sides of the pan. Remove from the oven and cool in the pan until just warm. Use a long bakery spatula, or other long, flat tool, to loosen the cake from the pan and not break it when you remove it.

Website design By BotEap.comWhen the cookie cake is cool, but before you put the brownie on top, top with 1/2 of a pot of chocolate buttercream frosting. Carefully place the almost cold chocolate cake on top and cool completely. Use remaining frosting to coat top and sides of cake; In fact, I had about 1/3 of a container left over, but use as much as you like.

Website design By BotEap.comTo decorate the cake, first decide how many colors you will use and then divide the frosting pots into separate bowls to accommodate each color. Blend the bitumen with the icing sugar; I used 1/4 cup powdered sugar in 1/2 of the frosting tub, but adjusted as needed so the frosting is thick but still moist and spreadable. Add a few drops of food coloring, if desired, and mix well.

Website design By BotEap.comUsing a pint-sized freezer bag, place the frosting in one corner, then just cut off the tip of the bag. The bigger the opening, the more frosting comes out, so I recommend starting small, practicing on a plate or napkin, and trimming as needed to get the right amount of frosting for smooth writing. Next, cut the largest opening to make the sides, edges, or accents.

Website design By BotEap.comOne more time … I’m not Marianne Getz but hey, it’s a 12 year old girl’s birthday! My cake was delicious and brought big smiles and full mouths saying … Better. Birthday cake. Ever. That’s all I need!