Bb 8 Cookie Cake Recipes

Steps:

• Preheat oven to 350°. Prepare cake mixes according to package directions. Pour batter into 2 greased 1.5-qt. ovenproof bowls and 2 greased 10-oz. custard cups., Bake until a toothpick inserted in the center of each cake comes out clean; 40-45 minutes for custard cups and 60-65 minutes for bowls. Cool in pans for 5 minutes before removing to wire racks to cool completely. , For frosting, beat shortening and butter in a bowl. Beat in confectioners' sugar, vanilla and enough milk to reach spreading consistency., Use a serrated knife to level the cakes. Place 1 large cake flat side up on an 8-in. serving plate. Frost top of cake. Place remaining large cake on top with the flat side down and edges even. Frost top and sides., For the head, place 1 custard-cup cake with flat side up on serving plate. Frost top of the cake. Place remaining custard-cup cake on top with the flat side down and edges even. Frost top and sides. Trim 1 side of assembled head so it is flat, then place head above the body, using extra frosting to adhere. , To decorate the cake, use orange Reese's Pieces to create four 3-inch circles randomly placed on the body. Arrange silver nonpareils and additional orange Reese's Pieces in decorative patterns inside each circle. Use additional orange Reese's Pieces and nonpareils to form parallel lines at the top and bottom of the head. Place 1 mini Oreo and 1 brown Reese's Pieces candy outlined with nonpareils in between the parallel lines to make the cameras. Insert pretzels sticks into head for antenna, leaving 1 longer than the other.

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch cake pan and an 8-inch cake pan with nonstick spray. Line with parchment paper and spray on top of that.
• Press about 1 ¾ packages of cookie dough into a 10-inch even circle. Press the remaining 1 ¼ package of cookie dough into the 8-inch cake pan.
• Bake until golden brown, about 15-17 minutes for the small cookie and about 20 minutes for the large cookie. Let cool completely in the pan.
• When completely cooled, run and offset around the border of each cookie to loosen.
• Transfer the small cookie to a cutting board and cut off about 1/3 from the bottom.
• Position both pieces onto a large platter or cutting board.
• Transfer white frosting to a piping bag fitted with an #806 tip. Pipe a white border on both cookies. Pipe the frosting inside the border until covered. Spread into an even layer using an offset spatula.
• Color the remaining frosting grey, using a drop or two of black gel food coloring. Transfer to a piping bag fitted with an #804 tip.
• Use a 3.5" inch circle cutter to make small indentations in the large frosted cookie - one complete circle in the center left, a semi-circle in the upper right, and a semi-circle in the bottom right.
• Arrange the candy dots, standing upright, over the indentations to create the circle and two semi-circles.
• Arrange four candy dots inside the complete circle, facing inwards and spaced out evenly. Repeat with the remaining semi-circles, adjusting the number of candy dots to remain evenly spaced.
• Pipe a straight line of grey frosting near the bottom of the head. Then pipe a curved line of grey frosting near the top of the head.
• Pipe small lines of grey frosting on the inner circle between several of the orange dots.
• Arrange the candy dots in a curved line underneath the grey line. Arrange three candy dots directly above the straight grey line on the far-left side. Arrange two candy dots slightly above the grey line on the far-right side.
• Unroll the wheels of black licorice so that one wheel is slightly smaller than the other and both fit in center space of the head. Place the larger wheel slightly off center on the head. Place the smaller wheel on the lower right side of the larger wheel.

Steps:

• Preheat oven to 350°. Line the bottom of a 9-in. springform pan with parchment. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, egg yolk and vanilla. In another bowl, whisk flour, cornstarch, baking soda and salt; gradually beat into creamed mixture. Stir in chips. Press onto the bottom of prepared pan. , Bake until golden brown, 20-25 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Carefully remove cookie cake from bottom pan; transfer to serving platter., In a large bowl, beat butter, confectioners' sugar, vanilla and enough milk to reach piping consistency. If desired, beat in food coloring. Pipe around edge of cookie cake. If desired, garnish with sprinkles.

Steps:

• Beat brown sugar, unsalted butter, and white sugar together in a bowl using an electric mixer until light and fluffy, 3 to 4 minutes. Mix in egg and 2 teaspoons vanilla extract until smooth. With the mixer on low speed, add flour, baking soda, and salt and blend until batter is just mixed. Fold chocolate chips into batter. Batter will be thick. Chill in refrigerator at least 30 minutes to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper.
• Spread batter into the prepared cake pan.
• Bake in th preheated oven until edges are golden brown, about 20 minutes. Slightly cool cake in the pan before transferring to a wire rack to cool completely, about 30 minutes.
• Beat shortening and butter together in a bowl using an electric mixer until smooth. Slowly beat in 3 cups confectioners' sugar until smooth. Mix water and 1 teaspoon vanilla extract into confectioners' sugar mixture; add remaining confectioners' sugar and mix until buttercream is smooth. Add more water to thin, if needed.
• Spread buttercream onto cookie cake.

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a 22cm springform cake tin. Beat the butter and sugar in a large bowl until pale and fluffy, then mix in the egg, extra yolk and vanilla extract.
• Combine the flour, cornflour and baking powder, then fold into the butter mixture until fully incorporated - it will be quite thick. Add the chocolate chips and mix until evenly distributed.
• Spoon the mixture into the prepared tin and bake for 20-25 mins or until light golden brown. Leave to cool for 5 mins. Serve warm with vanilla ice cream.