Tuesday, April 3, 2018

Easter Cookie Cake

Cookie Cakes are the big rage these days 
for birthdays and parties.  You will see 
them all over the internet shaped into a
letter or a number.  

I have wanted to make one for a while and
I decided Easter would be a perfect time if
I made it in the shape of an egg.

I made a template of an Easter Egg using
parchment paper, and then rolled out
half of my dough, and cut around the
template with a paring knife.  You will need
two of your shape.  If you wanted a letter or
number, you could print it off on the computer.  

You will want at least two inches of width
to be able to decorate it with all of your goodies.

Then using a medium round tip (I used a Wilton 2 A),
 pipe on dollops
of frosting.  I will give you the cookie and
frosting recipes, but you can use any that you

Repeat with the second cookie, and place it
gently on top of the first cookie, then place
in fridge for icing to harden.

Then comes the fun part, choosing and making
whatever goodies you want on the cookie cake.

This was some leftover dough I had, so I made
a four inch egg and two three inch bunnies and
repeated the above process.  Of course, one of these
was used for taste testing purposes!

I made French Macarons, meringues, pastel
chocolate dipped strawberries, white chocolate
eggs, and fresh flowers. Embellish everything
with sprinkles and edible gold.  Even the
centers of flowers can be embellished with the
gold.  I used less than one leaf of gold for
all of my goodies.
Edible Gold Leaf  It is pricey for the
whole package, but I have used mine
for years.  Don't use craft gold leaf.

I have seen cookies decorated with
 fondant shapes, chocolate balls, dipped
cookies, and even pink popcorn.  

You only need a few of each item for a large cookie
cake, so I served the macarons, strawberries and
meringues on another couple of platters.

I only made half a batch of meringues
and that was a mistake as the little ones
gobbled those down!

I striped some food coloring down sides
of the piping bag, I also changed the tips
and made some white ones with a 1M tip
and some pink ones with a Russian tip.  The
ones with the Russian tip were kind of hard
to keep small.

My next one is going to be a Mermaid Cookie Cake.

Be sure to bring the cake to room temperature
before decorating so that the goodies will
stick to the frosting.  

Sugar Cookie Recipe

3 C. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 C. butter, softened
1 C. granulated sugar
1 large egg
1 T. flavoring, I love the Princess Cake and
Cookie Emulsion.  I can find mine at Wal Mart,
but almond, or vanilla is good.

Begin by creaming the butter and sugar
in a mixing bowl for about 5 minutes. 
Scrape down the sides a couple of time.

Whisk together the flour, baking powder and
salt in a medium bowl.

In a small bowl whisk the egg and flavoring
together.  Then add it to the butter mix and
incorporate it, scraping sides again.

Finally add the flour mix into the butter
mix in three additions.  Remove the dough 
and knead it a few times to make it come

I received this recipe from Amy at
The Bakeaholic.  She said she just got it
off the internet and that it is a pretty basic
recipe, but I think she made it unique
by adding the Princess Cake and Cookie

Glue together two paint stirring sticks, making
a set of two of these.  Use these as dough rolling
guides to determine the thickness of your dough.
You want thick and evenly rolled cookies.  

Roll half the dough onto a parchment paper
using no flour.  Cut out your cookie shapes
and place on a cookie sheet lined with parchment
paper.  Place the pan in the freezer and continue
to roll out dough.  Freeze cookies for about
half an hour.  You want them solid.
(Ok, up to this point, Amy taught us about the
paint stir sticks and rolling it out, but I decided
not to do the first refrigeration because you just 
had to let it come back to room temperature
and do it again, so I tested it with one roll and
a longer freezer time and they hold their shape

Place in an oven heated to 375 degrees and
bake for 7-8 minutes.  I always take mine
out when they are just dry on the top - the 7 
minute mark.  I think what made Amy's cookies
just melt in your mouth is that she almost underbakes
them.  I am with her on that!  Now I know some
of you like your cookies brown and crisp, so 
make them as you like them, but I don't want
any golden on mine!

Let cool and frost.

I love my variation on a marshmallow cream
frosting, which reminds me of a Swiss Meringue
Frosting. It is so easy and quick and smooth.

 I am naming it:

Imitation Meringue Frosting

1 C. butter at room temperature (I always
use salted butter.  I think it gives baked goods
a better flavor.)

2 - 7 oz jars of marshmallow cream
1 3/4 C. powdered sugar
1 tsp. almond or vanilla flavoring

Place the butter in a large mixing bowl with
a paddle attachment.  On a medium low speed
mix the butter until smooth.  Add in the marshmallow
cream until well blended.  Then mix in the powdered
sugar and flavoring until well blended

With a spatula, push the frosting against
the sides of the bowl to help remove as much
of the air pockets as possible.

I am a fan of almond flavored frosting on sugar cookies,
so I always use almond.  As a matter of fact, Sam's
Club has huge bottles - 16 oz, but I only found them during
the holidays so I stocked up and bought 8 of them.
Hubby wanted to know why we had so many, and I
replied, "Because they didn't have any for months
and months and I don't want to run out!"

You know me, playing in the kitchen for an afternoon
is what I love to do, so this was the perfect project
for me.  If you want to see someone who really
plays in the kitchen (although she probably gets
paid for her goodies) follow 
Thepurplecupcake on Instagram!  I 
want everything she makes, and of course
her name grabbed me right from the start - haha!

You could do a shortcut version by buying macarons,
meringues and chocolates.  As I said,
you only need a few of each item for the whole cake.
It would still be beautiful
and truly a showstopper.  

Thanks for coming to visit.  I am still overwhelmed
that so many would still come to my little blog. 
You are all so appreciated and loved.  


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. Wowww...you make beautiful cakes...i wish you had make my anniversary cake for our 25....it was terribble so bad made.....tomorrow i go back to the bakkery and tell them i was verry disappointed...it taste good but he was so ugli ....so sad for me.....and it was verry expensive...... have a Nice week ...love Ria x

  2. Jacqueline, You cookie cake is so professional as well as your photos. I've always been impressed with your macaroons. Your cake is beautiful and I'm sure because it is homemade is delicious. Martha Stewart has nothing on you.
    Your strawberries are amazing as well. So pretty.
    Your family is very blessed to have you.

  3. I am always amazed by what you can do! Seriously, if I attempted this it would be icing on the ceiling in my kitchen, and probably take 3-4 attempts to get it passable, certainly not looking like yours. You are an artist, my friend! A creative genius at work. xx's

  4. Jacqueline, your food is always as beautiful as any I’ve seen in shop windows anywhere! What a fun idea to make the cookie cake and decorate. I’m sure these delights brought plenty of smiles for Easter.........

  5. Wow Jackie, this is so beautiful. Your creations are magazine worthy and fit for any bake shop. Just as the other friends have written. You have quite the talent in the kitchen and your homes. Eye candy for everyone who sees your creations. Loving your beautiful gift. I hope you get my Thank you. xo

  6. Such a cute idea and a beautiful presentation. I'm crazy about every sweet touch on this one! You are amazing, Jackie!


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