Buttercream Blast Layer Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
The decorations on this patriotic dessert remind me of a fireworks display. Since the recipe includes both cookies and cake, people can take their pickâ¦or have both! âJennifer Lindstrom, Brookfield, WI Ingredients:
1 package white cake mix (regular size) |
1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened |
2/3 cup king arthur unbleached all-purpose flour |
12 lollipop sticks |
buttercream: |
1-1/4 cups shortening |
1/3 cup plus 4 teaspoons water |
1-1/4 teaspoons vanilla extract |
5 cups confectioners' sugar |
1 tablespoon plus 3/4 teaspoon meringue powder |
decorating: |
red and blue colored sugar |
coarse sugar |
red and blue paste food coloring |
1 tablespoon light corn syrup |
Directions:
1. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a large bowl, combine cookie dough and flour. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out 12 cookies with a floured 2-in. star cookie cutter; insert lollipop sticks into dough. Cut out eight cookies with a floured 1-in. star cookie cutter.
3. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 7-9 minutes or until edges are light golden brown. Cool on wire racks.
4. For buttercream, using a heavy-duty stand mixer, combine the shortening, water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture.
5. Spread 2 cups buttercream between layers and over top and sides of cake. Sprinkle the top with colored sugar. Frost cookie pops; sprinkle with red, blue and clear sugars.
6. Tint 1/3 cup frosting red and 1/3 cup blue; leave remaining frosting white. Using a #18 star tip and white frosting, pipe a border around bottom of cake. Using a #4 round tip with blue frosting and an additional #18 star tip with red frosting, pipe four flags on sides of cake.
7. In a microwave, heat corn syrup for 10 seconds or just until bubbly. Brush over one side of small star cookies; sprinkle with red and blue sugars. Press onto sides of cake. Press cookie pops into top of cake. Yield: 12 servings.
|
|