Giant Cookie Cake


A friend of mine approached me about making a giant chocolate chip cookie "cake" for her son's birthday. I was so excited, but a little nervous too...I am not very experienced in lettering, especially with a pastry bag! I literally paced the kitchen for about 20 minutes, saying "I can do this...I can do this..." Sheesh.

I scoured the internet for pictures and recipes. I've always been a huge fan of the Nestle Toll House Chocolate Chip Cookie recipe.* Using a 14" pizza pan, I traced a circle on parchment paper, put the parchment on the pizza pan, greased the parchment paper with shortening, then dropped the dough onto the greased parchment paper. I used a greased spatula to spread the dough to within about 1 inch from the edges of the parchment paper. I baked at 375 for 22 minutes, then let it cool in the pan on a wire rack.

I used Wilton's Buttercream Icing recipe for the lettering and border. Because Lucas is a fan of the Chicago Blackhawks hockey team, I used Americolor Gel Paste in Super Red and Super Black to tint the icing. I used a Wilton 1M tip for the border, a #22 tip for the red lettering background, and a #4 for the white lettering on top.

I really hope Lucas likes his Cookie Cake. Happy 8th Birthday buddy, and go Blackhawks!

* If you live at high altitude (above 4,000 ft), make sure you follow the "High Altitude" directions. Believe me, I've been there and it makes a huge difference!

1 comment:

lizy b said...

Beautiful Job!! I make tons of these and have always had great success with springform pans. Release the sides right when it comes out of the oven. When its cool just slide it off onto a cake board....